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
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
- 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.
- Sift Dry Ingredients: Sift almond flour and powdered sugar together in a bowl to remove lumps, ensuring a smooth macaron batter.
- 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.
- 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.
- 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.
- Pipe Macaron Shells: Transfer the batter to a piping bag and pipe small, even circles onto the prepared baking sheets, spacing them slightly apart.
- 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.
- 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.
- Cool Shells: Let the macarons cool completely on the baking sheets before removing to avoid cracking.
- 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.
- 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
