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
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 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)
- 1/2 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.
