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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons: A Sweet Treat to Cherish

Delight in these Strawberry Cheesecake Macarons, an elegant fusion of airy shells and creamy cheesecake filling, perfect for summer gatherings.
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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: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Flour Finely ground, or use nut-free alternatives
  • 1 cup Powdered Sugar
  • 3 large Egg Whites Aged for better stability
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Strawberry Extract
  • 1 drop Pink Food Coloring Optional
For the Cheesecake Filling
  • 8 oz Cream Cheese Softened
  • 1/2 cup Butter Softened
  • 1 cup Powdered Sugar
  • 1 teaspoon Strawberry Extract
For Garnish
  • 1/4 cup Freeze-Dried Strawberries Optional

Equipment

  • mixing bowl
  • Piping bag
  • Oven
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 150°C (300°F) and line baking sheets with parchment paper.
  2. Sift together almond flour and powdered sugar into a medium bowl.
  3. Whip the egg whites and cream of tartar until foamy, then gradually add granulated sugar until stiff peaks form.
  4. Gently mix in vanilla and strawberry extracts, and add pink food coloring if desired.
  5. Fold the sifted almond flour and powdered sugar into the meringue until the batter flows like molten lava.
  6. Transfer the batter to a piping bag and pipe small circles onto prepared baking sheets.
  7. Let the piped macaron shells rest at room temperature for 30-60 minutes until they form a skin.
  8. Bake the macarons for 15-20 minutes, rotating halfway through.
  9. Cool the macarons completely on the baking sheets.
  10. Beat cream cheese and softened butter until smooth, then add powdered sugar and strawberry extract.
  11. Pair macaron shells, pipe cheesecake filling onto one shell, and sandwich with another shell.
  12. Garnish with crushed freeze-dried strawberries if desired, then serve.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Allow piped macarons to rest before baking to prevent cracks. Store in an airtight container in the fridge for up to 3 days or freeze for longer freshness.

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