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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons: Elevate Your Dessert Game

Strawberry Cheesecake Macarons are delightful French pastries combining airy textures with rich cheesecake sweetness, perfect for any dessert occasion.
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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
  • 100 grams Almond Flour Substitute with sunflower seed flour if allergic to nuts.
  • 100 grams Powdered Sugar Helps create a smooth surface.
  • 75 grams Egg Whites About 2 large eggs.
  • 50 grams Granulated Sugar Stabilizes egg whites.
  • 1/4 teaspoon Cream of Tartar Stabilizes whipped egg whites.
  • 1/2 teaspoon Vanilla Extract Adds flavor depth.
  • 1/2 teaspoon Strawberry Extract Enhances fruity flavor.
  • Pink Food Coloring Optional for aesthetics.
For the Cheesecake Filling
  • 100 grams Cream Cheese Mimics traditional cheesecake filling.
  • 50 grams Butter Adds richness.
  • 50 grams Powdered Sugar Sweetens the filling.
  • 1 teaspoon Strawberry Extract Intensifies strawberry flavor.
For Garnish
  • 2 tablespoons Freeze-Dried Strawberries Crushed, optional garnish.

Equipment

  • Mixing Bowls
  • piping bag
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
  2. Sift together almond flour and powdered sugar, then set aside.
  3. Beat egg whites with cream of tartar until foamy; gradually add granulated sugar until stiff peaks form.
  4. Gently mix in vanilla extract, strawberry extract, and pink food coloring.
  5. Fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until smooth.
  6. Pipe small circles of the batter onto the baking sheets, leaving space between each.
  7. Let the piped macarons rest at room temperature for 30-60 minutes.
  8. Bake the macarons in the preheated oven for 15-20 minutes, rotating halfway.
  9. Cool the macarons completely on the baking sheets.
  10. Beat cream cheese and butter until smooth; mix in powdered sugar and strawberry extract.
  11. Pair cooled macaron shells and pipe cheesecake filling on one half, topping with another shell.
  12. Garnish with crushed freeze-dried strawberries if desired, then serve or store.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 40mgSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure egg whites are at room temperature for best results. Store finished macarons in an airtight container.

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