Strawberry Cheesecake Macarons Recipe

Introduction

Strawberry cheesecake macarons combine delicate almond shells with a creamy, fruity filling for a delightful treat. These colorful, bite-sized desserts are perfect for special occasions or a sweet everyday indulgence.

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
• Pink food coloring (optional, a few drops)
• 2 tablespoons crushed freeze-dried strawberries (optional garnish)
• Softened cream cheese and butter (for filling, quantities as preferred)

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, then gradually add granulated sugar 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 30-60 minutes until they form a skin.
8. Step 8: Bake for 15-20 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 softened cream cheese and butter until smooth, then gradually add powdered sugar and strawberry extract.
11. Step 11: Assemble the macarons by pairing shells, piping filling onto one shell, and sandwiching with another. Garnish with crushed freeze-dried strawberries if desired.

Tips & Variations

• Use aged egg whites for better meringue stability and macarons with smooth tops.
• Substitute freeze-dried strawberries with fresh ones in the filling for a juicier flavor, but adjust sweetness accordingly.
• If you don’t have cream of tartar, a few drops of lemon juice can be used as an alternative.
• Experiment with food coloring to create different shades that match your occasion.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy the best texture and flavor. Macaron shells without filling can be frozen for up to 1 month; thaw completely before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of strawberry extract?

Yes, you can replace strawberry extract with vanilla or another flavor extract to suit your taste. It will change the flavor profile but still be delicious.

Why do macarons sometimes crack or not rise properly?

Cracking or poor rising often happens due to under or over-mixing the batter, improper oven temperature, or insufficient resting time before baking. Ensure the batter flows smoothly but is not too runny, and let the shells rest to form a skin.

Strawberry Cheesecake Macarons Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

Delight in these elegant Strawberry Cheesecake Macarons, featuring delicate almond meringue shells with a creamy strawberry-infused cheesecake filling. Perfectly crisp on the outside and soft inside, these macarons are beautifully enhanced with a hint of strawberry extract and a sprinkle of freeze-dried strawberries for a gourmet touch.

• Author: Mila
• Prep Time: 40 minutes (including resting time)
• Cook Time: 15-20 minutes
• Total Time: 55-60 minutes
• Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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
• A few drops pink food coloring (optional)

Filling

• Softened cream cheese (approx. 100 grams)
• Butter (approx. 50 grams)
• Powdered sugar (quantity sufficient for sweetness, approx. 70 grams)
• Strawberry extract (to taste, approx. 1/2 teaspoon)

Garnish

• 2 tablespoons crushed freeze-dried strawberries (optional)

Instructions

1. Preheat Oven: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper to prepare for baking the macarons.
2. Sift Dry Ingredients: In a bowl, sift together almond flour and powdered sugar to remove lumps and create a fine mixture, then set aside.
3. Whip Egg Whites: Using a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form, ensuring a stable meringue.
4. Add Flavorings: Gently mix in vanilla extract, strawberry extract, and pink food coloring, carefully folding to incorporate without deflating the meringue.
5. Combine Mixtures: Fold the sifted almond flour and powdered sugar mixture into the whipped egg whites gently until the batter reaches a lava-like consistency, which means it flows slowly off the spatula.
6. Pipe Shells: Transfer the batter to a piping bag fitted with a round tip and pipe small uniform circles onto the prepared baking sheets with enough space between each for expansion.
7. Rest Batter: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until they form a thin, dry skin on the surface to prevent cracking during baking.
8. Bake: Bake the macarons for 15 to 20 minutes, rotating the baking sheets halfway through, until the shells have risen with firm, smooth tops and developed characteristic feet.
9. Cool Down: Remove the macarons from the oven and let them cool completely on the baking sheets to ensure they set properly before filling.
10. Prepare Filling: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and strawberry extract, continuing to beat until fluffy and well combined.
11. Assemble Macarons: Pair macarons of similar size. Pipe the cheesecake filling onto one shell, then gently sandwich with the other shell. Optionally, garnish the edges or tops with crushed freeze-dried strawberries for an extra burst of strawberry flavor and a decorative finish.

Notes

• Ensure the egg whites are at room temperature for better volume when whipped.
• Resting the macarons before baking is crucial to develop the signature smooth shells and feet.
• Use a kitchen scale for precise measurements to ensure successful macarons.
• The cheesecake filling can be customized by adding more or less powdered sugar depending on your sweetness preference.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.

Keywords: strawberry macarons, cheesecake macarons, French dessert, almond meringue, strawberry filling, baking macarons, elegant desserts