Strawberry Cheesecake Macarons Recipe

Introduction

Strawberry cheesecake macarons are delicate French treats that combine a crisp almond shell with a creamy, tangy cheesecake filling flavored with fresh strawberry essence. These pretty pink confections are perfect for special occasions or a delightful afternoon 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)
• For the cheesecake filling:
• Softened cream cheese
• Butter (softened)
• Powdered sugar
• Strawberry extract

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. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
4. Step 4: Gently fold in the vanilla extract, strawberry extract, and pink food coloring if using.
5. Step 5: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows like lava — smooth and slightly runny.
6. Step 6: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets, spacing them evenly.
7. Step 7: Allow the piped macarons to rest at room temperature for 30 to 60 minutes, until they develop a dry skin on the surface.
8. Step 8: Bake in the oven for 15 to 20 minutes, rotating the pans halfway through, until the macarons have risen and formed a firm shell.
9. Step 9: Let the macarons cool completely on the baking sheets before removing.
10. Step 10: Prepare the cheesecake filling by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and strawberry extract, mixing until well combined.
11. Step 11: Assemble the macarons by pairing matching shells. Pipe the cheesecake filling onto one shell and sandwich with the other. Garnish with crushed freeze-dried strawberries if desired.

Tips & Variations

• Ensure egg whites are at room temperature for better volume when whipping.
• Tapping the baking sheet firmly on the counter before resting helps release air bubbles for smoother shells.
• Use silicone mats instead of parchment for more even baking.
• Substitute strawberry extract with fresh strawberry puree in the filling for a natural twist, adjusting powdered sugar to balance moisture.
• Store assembled macarons in the refrigerator to keep the filling fresh and flavors melded.

Storage

Keep assembled macarons refrigerated in an airtight container for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells a day in advance and store them in an airtight container at room temperature. Fill and assemble just before serving for the freshest texture.

How do I prevent my macarons from cracking?

Allow the piped shells to rest until they form a dry skin before baking. This helps prevent cracking during baking. Also, avoid over-mixing the batter to maintain proper consistency.

Strawberry Cheesecake Macarons Recipe

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★★★★★

4.8 from 318 reviews

Delight in the elegance of homemade Strawberry Cheesecake Macarons with a delicate almond meringue shell infused with strawberry and vanilla extracts, perfectly paired with a creamy strawberry cheesecake filling. These visually stunning pink macarons are light, airy, and just sweet enough, finished with a garnish of crushed freeze-dried strawberries for an extra fruity crunch.

• Author: Caleb
• Prep Time: 30 minutes (plus 30-60 minutes resting time)
• Cook Time: 15-20 minutes
• Total Time: 1 hour 15 minutes to 1 hour 50 minutes
• Yield: About 20–24 macarons (10–12 pairs) 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
• Few drops pink food coloring (optional)

Filling

• Softened cream cheese (amount not specified, estimated 100 grams)
• Softened butter (amount not specified, estimated 50 grams)
• Powdered sugar (amount not specified, estimated 75 grams)
• 1/2 teaspoon strawberry extract
• 2 tablespoons crushed freeze-dried strawberries (optional garnish)

Instructions

1. Preheat Oven: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper to ensure the macarons bake evenly and don’t stick.
2. Prepare Dry Ingredients: Sift together the almond flour and powdered sugar into a bowl to remove lumps and combine thoroughly; set this mixture aside for later folding.
3. Beat Egg Whites: In a clean mixing bowl, start beating the egg whites with cream of tartar until they become foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, which is crucial for proper macaron structure.
4. Add Flavor & Color: Gently incorporate the vanilla extract, strawberry extract, and optional pink food coloring into the meringue to infuse flavor and achieve the signature macaron hue.
5. Fold Dry Ingredients: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Fold until the batter reaches a lava-like consistency—fluid enough to slowly drip off the spatula without being too runny.
6. Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto the parchment-lined baking sheets, spaced evenly to allow for expansion.
7. Rest Macarons: Let the piped circles sit at room temperature for 30 to 60 minutes. This resting period allows the shells to develop a dry skin, which helps form the classic macaron feet during baking.
8. Bake: Bake the macarons in the preheated oven for 15 to 20 minutes, rotating the baking sheets halfway through to ensure even cooking. The macarons should rise and develop a firm yet delicate shell.
9. Cool Shells: Allow the macarons to cool completely on the baking sheets before attempting to remove them to help prevent cracking.
10. Prepare Filling: Beat together softened cream cheese and butter in a bowl until smooth and creamy. Gradually add powdered sugar followed by strawberry extract, mixing until the filling is fluffy and flavorful.
11. Assemble Macarons: Pair matching macaron shells by size. Pipe a dollop of the cheesecake filling onto one shell and gently sandwich with the matching shell. Optionally, garnish the assembled macarons with crushed freeze-dried strawberries for added texture and a burst of strawberry flavor.

Notes

• Resting the macarons before baking is essential to develop the skin that leads to the classic ‘feet’.
• Use room temperature egg whites to achieve optimal meringue volume.
• Ensure almond flour and powdered sugar are well sifted for smooth shells.
• The amount of cream cheese, butter, and powdered sugar for the filling can be adjusted to taste and desired consistency but estimated quantities are listed.
• Freeze-dried strawberries add a nice crunch and an intensified strawberry flavor but are optional.

Keywords: strawberry macarons, cheesecake macarons, french macarons, strawberry dessert, almond flour macarons, homemade macarons, dessert sandwich cookies