Go Back
Strawberry Cheesecake Macarons with fresh strawberries and cream filling

Strawberry Cheesecake Macarons

Delicious and elegant strawberry cheesecake macarons featuring a crunchy shell and creamy filling, perfect for family gatherings and celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 macarons
Course: Dessert, Snack
Cuisine: French, Pastry
Calories: 120
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 100 grams Almond Flour Choose high-quality for best flavor.
  • 100 grams Powdered Sugar
  • 75 grams Egg Whites Approximately 2 large eggs.
  • 50 grams Granulated Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Strawberry Extract
  • Optional Pink Food Coloring A few drops for color.
Cheesecake Filling
  • 100 grams Cream Cheese Softened.
  • 50 grams Butter Softened.
  • 100 grams Powdered Sugar
  • 1/2 teaspoon Strawberry Extract
  • 2 tablespoons Freeze-Dried Strawberries Crushed, optional garnish.

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
  2. Sift together the almond flour and powdered sugar in a bowl, then set it aside.
  3. In a clean mixing bowl, beat the egg whites and cream of tartar until foamy, then gradually add the granulated sugar until stiff peaks form.
  4. Mix in vanilla extract, strawberry extract, and pink food coloring.
  5. Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites.
  6. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
  7. Let the piped macarons rest at room temperature for 30-60 minutes until they form a skin.
Baking
  1. Bake for 15-20 minutes, rotating halfway through, until the macarons rise and form a firm shell.
  2. Let the macarons cool completely on the sheets.
Making Filling
  1. Prepare the cheesecake filling by beating softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and strawberry extract, mixing until creamy.
Assembly
  1. Assemble the macarons by pairing shells, piping the filling onto one shell and sandwiching with another.
  2. Garnish with crushed freeze-dried strawberries.

Notes

These macarons can be stored in an airtight container in the refrigerator for about 3-4 days. Letting them sit enhances the flavors.