There's something truly special about the Strawberry Cheesecake Macarons Recipe-they're delicate, glossy, and filled with that luscious, tangy-sweet cream cheese strawberry filling. I love baking these whenever I'm craving a sweet treat that feels fancy but isn't too tricky to whip up. You'll find they're perfect for celebrations or simply a cozy weekend afternoon indulgence.
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What Sets This Apart
What really makes this Strawberry Cheesecake Macarons Recipe shine is the perfect balance between a crunchy shell with a tender chew and that creamy, strawberry-kissed filling bursting with flavor-no shortcuts, just honest ingredients and good technique.
- Consistent Results: The recipe's precise folding method helps avoid cracked or hollow shells every time.
- Rich, Balanced Flavor: Combining strawberry and cream cheese in the filling offers a delightful tang that's not too sweet or heavy.
- Pantry-First Ingredients: You don't need exotic items-just basics like almond flour, cream cheese, and fresh extracts.
- Weeknight Friendly: Though delicate, the recipe comes together in under an hour, perfect for a sweet finish on busy days.
Ingredient Snapshot
Choosing quality ingredients is key. I always use blanched almond flour and fresh strawberry extract for authentic flavor. This really elevates the homemade feel for the Strawberry Cheesecake Macarons Recipe.
- Almond Flour: Use finely ground and sifted for silky smooth macaron shells.
- Egg Whites: Room temperature helps achieve better volume and stability when whipped.
- Strawberry Extract: Pure extract adds vibrant flavor without adding moisture.
- Cream Cheese: Softened to room temp for smooth, lump-free filling.
- Freeze-Dried Strawberries: Optional but great for adding subtle crunch and bursts of berry flavor as garnish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Strawberry Cheesecake Macarons Recipe
Step 1 - Prep & Season
Start by preheating your oven to 150°C (300°F) and lining two baking sheets with parchment paper-this prevents sticking and ensures clean bottoms. Next, sift the almond flour and powdered sugar together carefully to remove lumps; a smooth mixture helps achieve those signature glossy shells. Meanwhile, whip your room-temperature egg whites with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form-if you lift the whisk, the peaks should hold firm without drooping.
Step 2 - Build Flavor
Incorporate vanilla and strawberry extracts into the meringue for that subtle, fragrant boost. If you want, add a few drops of pink food coloring-it lifts these macarons from delicate to decidedly pretty. Now comes the tricky but essential part: folding in your sifted almond flour and powdered sugar mixture. Do it gently with a spatula in slow, sweeping motions to avoid deflating the meringue. You'll want the batter to flow like warm lava-thick but still runny enough to pipe easily. Avoid overmixing here; it's the texture secret to smooth shells with those coveted "feet."
Step 3 - Finish for Best Texture
Transfer your batter to a piping bag and pipe small circles onto the parchment-lined sheets, keeping them evenly spaced. Tap the trays gently on the counter to release any air bubbles-if any appear on the surface, pop them quickly with a toothpick. This step helps prevent cracks. Now, patience is your friend: let the macaron shells rest at room temperature for 30-60 minutes until they form a thin, dry skin-this is a crucial step that stops them from cracking in the oven. Bake for 15-20 minutes, and rotate the sheets halfway through to ensure even baking. When done, the macarons should lift easily and have developed that lovely, firm shell on the outside while remaining tender inside.
Cook's Notes & Tricks
I've found that mastering the rest time and the consistency of the batter is what truly makes this Strawberry Cheesecake Macarons Recipe shine. Don't rush the skin formation, and use a kitchen scale for ingredients - it really cuts down on errors.
- Doneness Cue: Macarons should slide off the parchment without sticking and have a crisp shell with soft interiors.
- Temperature Trick: Make sure egg whites come to room temp before whipping to achieve maximum volume.
- Make-Ahead Move: Macaron shells freeze well; bake in advance, freeze, and add filling when ready to serve.
- Avoid This Pitfall: Don't under-mix batter-it results in cracked shells or hollow centers.
Serve & Enjoy
Finishing Touches
For the filling, I beat softened cream cheese and butter until silky smooth, then slowly add powdered sugar and a splash of strawberry extract to keep it bright without overpowering sweetness. This creamy filling pairs perfectly with the nutty shells, creating that dreamy strawberry cheesecake flavor you're after. Top them off with crushed freeze-dried strawberries for a pop of texture and visual appeal-you'll notice friends always ask what they're made of!
Pairs Beautifully With
These macarons pair wonderfully with a lightly brewed green tea or a sparkling rosé for adults. The tea's subtle bitterness contrasts with the sweet tang of the filling, while the bubbles in rosé add festive fizz. For a cozy indulgence, a cup of fresh strawberry herbal tea echoes the flavor theme beautifully.
Simple Plating Wins
Styling these macarons is a breeze-stack a few on a pretty plate alongside fresh strawberries and a sprig of mint for color contrast. For celebrations, serve them in clear boxes as party favors or alongside a bowl of whipped cream for dipping. It's impressive yet effortless.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your assembled Strawberry Cheesecake Macarons in an airtight container in the fridge for up to 3 days. You'll notice the shells soften slightly but remain delectably chewy, while the filling stays fresh and flavorful. Avoid leaving them out too long or they may dry out.
Freezing Tips
Freeze unfilled macaron shells in a sealed bag or container for up to one month. When ready, thaw at room temperature, then fill and serve for the best texture. Filled macarons aren't ideal for freezing as the moisture can affect the shell's crunch.
Reheating Strawberry Cheesecake Macarons Recipe Without Drying Out
If you want to warm them slightly, a quick 5-second zap in the microwave helps soften the filling without drying out the shells. Alternatively, a 2-minute warmup at low heat (about 120°C/250°F) in the oven wrapped loosely with foil keeps things moist. Don't overheat, or you'll lose that tender chew.
Frequently Asked Questions
Yes, but cream of tartar stabilizes the egg whites and improves volume. Without it, your macarons may be less stable and could crack or flatten during baking.
Gently touch the surface-the batter should feel dry and not sticky. Resting time usually ranges from 30 to 60 minutes, depending on humidity.
Fresh strawberries work as a garnish but can add moisture that softens shells quickly. Freeze-dried strawberries provide crunch and intense flavor without affecting texture.
Hollow shells often result from over-mixing or under-baking. Be sure to fold the batter to the correct consistency and follow baking times closely for tender but full shells.
Final Thoughts
When I first mastered this Strawberry Cheesecake Macarons Recipe, it felt like unlocking a secret. These little treats bring a smile every single time, combining airy shells with a creamy, tangy filling that's hard to resist. Whether you're baking them for a party, a gift, or just because, knowing these tips will help you impress confidently. Give yourself the time to enjoy the process-you'll find the effort deliciously rewarding.
PrintFull Recipe
Strawberry Cheesecake Macarons Recipe
Delight in these elegant Strawberry Cheesecake Macarons featuring delicate almond shells paired with a creamy strawberry-infused cheesecake filling, perfect for a special dessert or afternoon treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Macaron Shells
- 100 grams almond flour
- 100 grams powdered sugar
- 75 grams egg whites (about 2 large eggs)
- 50 grams granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon strawberry extract
- A few drops pink food coloring (optional)
Filling and Garnish
- Softened cream cheese, 120 grams (estimated for filling)
- Unsalted butter, softened, 60 grams (estimated for filling)
- 50 grams powdered sugar (estimated for filling)
- ½ teaspoon strawberry extract (for filling)
- 2 tablespoons crushed freeze-dried strawberries (optional garnish)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper to ensure easy removal of macarons.
- Sift dry ingredients: Sift together the almond flour and powdered sugar in a bowl to remove lumps and create a smooth mixture, then set aside.
- Whip egg whites: In a clean mixing bowl, beat the egg whites and cream of tartar until foamy, then gradually add granulated sugar until stiff peaks form, indicating a glossy and firm meringue.
- Add flavorings and color: Mix in vanilla extract, strawberry extract, and pink food coloring to the meringue to incorporate fragrance and an appealing hue.
- Fold dry ingredients into meringue: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows like lava, ensuring not to deflate the meringue.
- Pipe macarons: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets, spacing them evenly to prevent sticking during baking.
- Rest the shells: Let the piped macarons rest at room temperature for 60 minutes until they form a smooth, firm skin on the surface.
- Bake the shells: Bake the macarons for 20 minutes, rotating the baking sheets halfway through to ensure even cooking. The shells should rise and form a firm exterior.
- Cool the shells: Let the macarons cool completely on the baking sheets to maintain their shape and texture.
- Prepare the cheesecake filling: Beat softened cream cheese and butter until smooth and creamy, then gradually add powdered sugar and strawberry extract, mixing until well combined and fluffy.
- Assemble the macarons: Pair shells of similar size, pipe the cheesecake filling onto one shell, sandwich with another shell, and optionally garnish with crushed freeze-dried strawberries for a burst of texture and flavor.
Notes
- Ensure egg whites are at room temperature for better volume and consistency when whipping.
- Resting the piped macarons until a skin forms is crucial to prevent cracking during baking.
- If freeze-dried strawberries are unavailable, finely chopped fresh strawberries can be used as a garnish but may affect shelf life.
- Softened cream cheese and butter should be at room temperature to blend smoothly in the filling.
- Use a kitchen scale for precise measurements, especially for almond flour and sugars, to achieve the best macaron texture.
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