Strawberry Cheesecake Macarons Recipe

Introduction

Strawberry Cheesecake Macarons are delicate French treats combining crisp almond shells with a creamy, tangy cheesecake filling. Infused with strawberry flavor, these elegant confections are perfect for special occasions or anytime you want a sweet, sophisticated dessert.

Ingredients

• 100 grams almond flour
• 100 grams powdered sugar
• 75 grams egg whites (about 2 large eggs)
• 50 grams granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon strawberry extract
• A few drops pink food coloring (optional)
• 2 tablespoons freeze-dried strawberries, crushed (optional garnish)
• For the filling: softened cream cheese and butter, powdered sugar, strawberry extract (quantities below in instructions)

Instructions

1. Step 1: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
2. Step 2: Sift together the almond flour and powdered sugar in a bowl and set aside.
3. Step 3: In a clean mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
4. Step 4: Mix in vanilla extract, strawberry extract, and pink food coloring if using.
5. Step 5: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows like lava.
6. Step 6: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
7. Step 7: Let the piped macarons rest at room temperature for 30 to 60 minutes until they form a skin.
8. Step 8: Bake for 15 to 20 minutes, rotating halfway through, until the macarons have risen and formed a firm shell.
9. Step 9: Let the macarons cool completely on the sheets.
10. Step 10: Prepare the cheesecake filling by beating 100 grams of softened cream cheese and 50 grams of softened butter until smooth. Gradually add 80 grams of powdered sugar and 1/2 teaspoon of strawberry extract, mixing until creamy.
11. Step 11: Assemble the macarons by pairing shells of similar size. Pipe filling onto one shell and sandwich with another. Garnish each macaron with crushed freeze-dried strawberries if desired.

Tips & Variations

• Use room temperature egg whites for better volume when whipping.
• For a stronger strawberry flavor, add a bit more strawberry extract to the filling, but be cautious to avoid overpowering.
• Freeze-dried strawberries add a lovely crunchy texture and enhance the appearance.
• Try swapping strawberry extract for raspberry or lemon for a different twist.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for the best texture and flavor. The shells alone can be kept at room temperature in an airtight container for a few days, but filling is best fresh or refrigerated. If needed, reheat gently at room temperature; avoid microwaving to keep shells crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can prepare and bake the shells ahead. Store them in an airtight container at room temperature for up to 2 days before filling and assembling.

What can I use if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or white vinegar to help stabilize the egg whites when whipping.

Strawberry Cheesecake Macarons Recipe

---

★★★★★

4.6 from 60 reviews

• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: Approximately 20 macarons (10 sandwiches) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Delight in these elegant Strawberry Cheesecake Macarons, featuring delicate almond meringue shells infused with strawberry essence and sandwiched with a luscious strawberry cheesecake filling. Perfect for special occasions or as a sophisticated treat.

---

Ingredients

Scale 1x2x3x

Macaron Shells

• 100 grams Almond Flour
• 100 grams Powdered Sugar
• 75 grams Egg Whites (about 2 large eggs)
• 50 grams Granulated Sugar
• 1/4 teaspoon Cream of Tartar
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Strawberry Extract
• Pink Food Coloring, a few drops (optional)

Cheesecake Filling

• Softened Cream Cheese (approx. 100 grams)
• Softened Butter (approx. 50 grams)
• Powdered Sugar (quantity to taste, approx. 60 grams)
• Strawberry Extract (1/2 teaspoon)

Garnish

• 2 tablespoons Freeze-Dried Strawberries, crushed (optional)

---

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper to prevent sticking.
2. Sift Dry Ingredients: Sift almond flour and powdered sugar together in a bowl to remove lumps, ensuring a smooth macaron batter.
3. Beat Egg Whites: In a clean bowl, beat egg whites with cream of tartar until they become foamy. Gradually add granulated sugar and continue beating until stiff peaks form, indicating a stable meringue.
4. Add Flavorings and Color: Gently incorporate vanilla extract, strawberry extract, and a few drops of pink food coloring into the meringue to flavor and tint the shells.
5. Fold in Dry Ingredients: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Aim for a flowy ‘lava-like’ batter texture without deflating the meringue.
6. Pipe Macaron Shells: Transfer the batter to a piping bag and pipe small, even circles onto the prepared baking sheets, spacing them slightly apart.
7. Rest the Shells: Allow the piped shells to rest at room temperature for 30 to 60 minutes until a skin forms on the surface to help develop the classic macaron ruffled edges.
8. Bake: Bake the shells for 15 to 20 minutes, rotating the trays halfway through to promote even cooking. The shells should rise and develop firm, smooth tops.
9. Cool Shells: Let the macarons cool completely on the baking sheets before removing to avoid cracking.
10. Prepare Cheesecake Filling: Beat softened cream cheese and butter together until smooth. Gradually mix in powdered sugar and strawberry extract until creamy and well combined.
11. Assemble Macarons: Pair up similar-sized shells. Pipe the cheesecake filling onto one shell and sandwich it with another. Garnish the assembled macarons with crushed freeze-dried strawberries for added texture and visual appeal.

Notes

• Resting the macaron shells before baking is essential for achieving the signature ‘feet’ and a smooth shell.
• Ensure the egg whites are at room temperature for better volume in meringue.
• Softened cream cheese and butter should be at room temperature to blend smoothly for the filling.
• Use fresh almond flour for best texture; avoid coarse or improperly ground almond flour.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for optimal freshness.
• Bring refrigerated macarons back to room temperature before serving for the best flavor and texture.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Strawberry Cheesecake Macarons, Macaron Recipe, French Macarons, Strawberry Dessert, Cheesecake Filling