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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons That Melt in Your Mouth

Enjoy these Strawberry Cheesecake Macarons, an enchanting fusion of almond shells and creamy cheesecake filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 150 grams Almond Flour Substitute with hazelnut or sunflower seed flour if needed.
  • 250 grams Powdered Sugar No direct substitution needed.
  • 2 large Egg Whites Essential for structure.
  • 50 grams Granulated Sugar
  • 1/4 teaspoon Cream of Tartar Can be omitted but advised for optimal results.
  • 1 teaspoon Vanilla Extract Use pure extract.
  • 1 teaspoon Strawberry Extract Vital for flavor.
  • a few drops Pink Food Coloring Optional.
For the Cheesecake Filling
  • 250 grams Cream Cheese Ensure softened.
  • 50 grams Butter Use unsalted.
  • 100 grams Powdered Sugar Sift for a lump-free texture.
  • 1 teaspoon Strawberry Extract Intensifies flavor.
For Garnish
  • optional Freeze-Dried Strawberries Highly recommended for extra flair.

Equipment

  • Mixing bowls
  • Electric Mixer
  • piping bag
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 150°C (300°F) and prepare two baking sheets lined with parchment paper.
  2. Sift together the almond flour and powdered sugar thoroughly.
  3. Whip the egg whites and cream of tartar with an electric mixer until foamy, then gradually add the granulated sugar and whisk until stiff peaks form.
  4. Gently mix in the vanilla extract and strawberry extract, and add a few drops of pink food coloring if desired.
  5. Fold the sifted almond flour and powdered sugar mixture into the whipped egg whites.
  6. Pipe 3 cm circles onto the prepared baking sheets, leaving space between each circle.
  7. Allow the piped macarons to rest at room temperature for 30-60 minutes.
  8. Bake for 15-20 minutes, rotating the sheets halfway through.
  9. Once baked, cool the macarons completely on the sheets.
  10. Beat the cream cheese and butter together until smooth, then add powdered sugar and strawberry extract.
  11. Pair the macaron shells and pipe the cheesecake filling onto one shell, then sandwich it with another.
  12. Sprinkle crushed freeze-dried strawberries on top of the assembled macarons.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Ensure egg whites are at room temperature for optimal whipping. Don't skip the resting step to prevent cracks during baking.

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