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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons that Melt in Your Mouth

Indulge in the delightful Strawberry Cheesecake Macarons that combine fresh strawberries and cream cheese.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 100 g Super-fine Almond Flour Ensure it’s finely ground for the best results.
  • 100 g Powdered Sugar Substitute with coconut sugar for a darker flavor.
  • 90 g Egg Whites Room temperature and aged for 24 hours.
  • 50 g Granulated Sugar No substitutions required.
  • 1 drop Pink Gel Food Colouring Use any color or skip if not desired.
For the Strawberry Jam Filling
  • 100 g Frozen Strawberries Fresh strawberries can be used but add water.
  • 3 tablespoons Granulated Sugar Can be replaced with honey for natural sweetness.
For the Cream Cheese Filling
  • 100 g Cream Cheese Softened; vegan option can be used.
  • 200 g Powdered Sugar No substitutions suggested.
  • 0.5 teaspoon Vanilla Extract Use pure extract for the best taste.
For the Topping
  • 50 g White Chocolate Melted; can be omitted for a less sweet macaron.
  • 1 sheet Honey Graham Cracker Crushed; can be replaced with digestive biscuit crumbs.

Equipment

  • Stand mixer
  • piping bag
  • Baking sheets
  • Parchment paper
  • small saucepan

Method
 

Macaron Shells
  1. Prepare Baking Sheets: Preheat oven to 290°F (143°C) and line two sheets with parchment paper.
  2. Sift Dry Ingredients: Combine almond flour and powdered sugar, sift to eliminate lumps.
  3. Whip Egg Whites: Beat egg whites until frothy, gradually add sugar, then whip to stiff peaks and fold in food coloring.
  4. Combine Ingredients: Fold dry ingredients into meringue in two batches until smooth and ribbon-like.
  5. Macaronage Technique: Scrape batter against bowl to achieve a thick, glossy consistency.
  6. Pipe Macaron Shells: Transfer batter to a piping bag and pipe 1.5-inch circles on the baking sheets.
  7. Rest Macarons: Let piped macarons rest for about 1 hour until dry to the touch.
  8. Bake: Bake for about 15 minutes until firm and easily lift off parchment.
Filling and Assembling
  1. Make Strawberry Jam: Cook frozen strawberries and sugar in a saucepan for about 10 minutes until thick.
  2. Prepare Cream Cheese Filling: Beat softened cream cheese with powdered sugar and vanilla until smooth.
  3. Assemble Macarons: Pair shells, pipe cream cheese filling and add strawberry jam, then press another shell on top.
  4. Finish: Drizzle with melted white chocolate and sprinkle crushed graham crackers before the chocolate sets.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 50mgPotassium: 50mgSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For optimal results, ensure egg whites are aged and use a precise piping technique to shape the macarons.

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