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Strawberry Cheesecake Macarons Recipe

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★★★★★

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.

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
  • 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

Find it online: https://chefmilacook.com/strawberry-cheesecake-macarons-recipe/