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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons: A Sweet French Delight

Strawberry Cheesecake Macarons blend airy macaron shells with creamy cheesecake flavors for a delightful treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 2 cups Almond Flour Substitute with finely ground hazelnut flour for nut-free options.
  • 2 cups Powdered Sugar Essential for the best texture.
  • 4 large Egg Whites Ensure they are at room temperature.
  • 1 cup Granulated Sugar Stabilizes the egg whites during whipping.
  • 1 tsp Cream of Tartar Helps stabilize the egg whites.
  • 1 tsp Vanilla Extract Use pure vanilla for the best flavor.
  • 1 tsp Strawberry Extract Infuses the delightful strawberry flavor.
  • a few drops Pink Food Coloring Optional for color.
For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it's softened for easy blending.
  • 4 tbsp Butter Use unsalted for the best flavor.
  • 1 cup Additional Powdered Sugar Sweetens the filling.
  • 1 tsp Strawberry Extract Enhances the flavor.
Optional Garnish
  • 1 cup Freeze-Dried Strawberries Perfect for garnishing.

Equipment

  • Mixing bowls
  • electric mixer
  • piping bag
  • Baking Sheets
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, sift together the almond flour and powdered sugar.
  3. Beat the egg whites and cream of tartar until foamy, gradually adding granulated sugar and whipping to stiff peaks.
  4. Gently mix in the vanilla extract, strawberry extract, and optional pink food coloring.
  5. Fold the dry ingredients into the meringue gently.
  6. Transfer the batter to a piping bag and pipe small circles onto the baking sheets.
  7. Let the piped macarons rest at room temperature for 30-60 minutes.
  8. Bake the macarons for 15-20 minutes, rotating halfway through.
  9. Cool the macarons completely on the baking sheets.
  10. Beat together the cream cheese and butter until smooth, then mix in powdered sugar and strawberry extract.
  11. Pipe the cheesecake filling onto half of the cooled macaron shells and sandwich with the remaining shells.
  12. Garnish with crushed freeze-dried strawberries before serving.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store assembled macarons in an airtight container for up to 3 days. For longer storage, freeze shells separately and fill before serving.

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