If you’ve ever longed for a dessert that feels both elegant and playful, this Strawberry Cheesecake Macarons Recipe is just the ticket. Perfect for a special afternoon tea or to impress guests at a weekend gathering, these macarons bring together the delicate crunch of classic French shells and a luscious, creamy strawberry cheesecake filling. Trust me, once you give these a try, you’ll be hooked on baking them again and again!
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Why You’ll Love This
From the moment you bite into the crisp, golden shells that give way to a creamy, fruity center, these Strawberry Cheesecake Macarons deliver a balance of texture and flavor that feels both indulgent and fresh. They’re perfect for any occasion where you want to surprise with something beautiful and delicious.
- Reliable Texture, Great Flavor: The almond flour creates light, tender shells while the cream cheese filling adds a rich strawberry tang.
- Crisp–Golden Finish: Baking at the right temperature creates that essential crisp exterior with a soft inside every time.
- Pantry-Friendly Ingredients: You’ll mostly use staples like eggs, sugar, and almond flour, plus strawberry extract for bright notes.
- Weeknight Easy, Weekend Worthy: While they look fancy, the steps are straightforward, making them doable anytime you crave a fun baking project.
Ingredient Snapshot
A quick heads-up on ingredients before diving in: the quality of your almond flour and eggs really shapes the macaron shells, while the fillings rely on creamy texture and flavorful accents. Freshness is key!
- Almond Flour: Use finely ground, blanched almond flour for a smooth macaron surface without any gritty bits.
- Egg Whites: Room temperature and aged overnight in the fridge (covered) give better volume and stability to your meringue.
- Strawberry Extract: Look for pure or natural extracts to infuse your filling with real strawberry flavor without added sugar.
- Cream Cheese: Softened, full-fat cream cheese yields the smoothest and richest cheesecake filling.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Strawberry Cheesecake Macarons Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 150°C (300°F) and lining two baking sheets with parchment paper. Sifting the almond flour and powdered sugar together is crucial here; it ensures your shells are smooth and lump-free. Meanwhile, separate your egg whites, and bring them to room temperature — this helps them whip up better. I’ve learned that whisking the egg whites with cream of tartar until foamy, then adding granulated sugar slowly until stiff peaks form, makes all the difference. It’s like magic seeing that shiny meringue hold its shape!
Step 2 — Mix
Once your meringue is ready, fold in the vanilla and strawberry extracts along with a few drops of pink food coloring — this is totally optional but adds a lovely blush tone to your shells. Gently fold the sifted almond flour and powdered sugar mixture into the meringue. The key here is to fold carefully so you don’t deflate the air you’ve just whipped in. The batter should flow slowly like lava off your spatula — smooth and glossy but not runny. This step can feel tricky at first, but with patience, you’ll get the texture just right.
Step 3 — Finish for Best Texture
Transfer the batter to a piping bag and pipe small, even circles onto your parchment-lined sheets. Let them rest at room temperature for 30 to 60 minutes until they form a dry skin — this helps them rise evenly without cracking. Bake for 15 to 20 minutes, rotating the sheets halfway, until the macarons have risen and feel firm to the touch. After baking, let them cool completely on the sheets before moving them. If you try to peel them too soon, they might stick or break, so I always wait patiently here!
Smart Little Tips
Having made these strawberry cheesecake macarons many times, I’ve gathered some nuggets that’ll help you nail them too.
- Doneness Cue: The shells should lift easily off the parchment without sticking and feel firm but not hard.
- Temperature Trick: Don’t crack the oven door during baking, or sudden temperature changes can cause cracks.
- Make-Ahead Move: Once assembled, macarons taste best if refrigerated overnight to let flavors meld and texture soften slightly.
- Avoid This Pitfall: Overmixing the batter makes it too runny; under-mixing prevents proper spreading — aim for that lava-like consistency.
Serving Ideas
Finishing Touches
I like to sprinkle a bit of crushed freeze-dried strawberries on top of the filled macarons, adding a pop of color and a pleasant tart crunch that contrasts beautifully with the creamy cheesecake center. It’s a simple detail that makes these macarons feel distinctly special and highlights the strawberry flavor even more.
Pair It With
These macarons are lovely alongside a cup of Earl Grey tea or a glass of chilled sparkling rosé. The floral notes in the tea or the bubbly fruitiness of the rosé complement the sweet, tangy filling, creating a balanced bite that feels like a small celebration.
Easy Plating Upgrades
For an elegant touch, arrange your macarons on a tiered dessert stand with fresh strawberry halves and small edible flowers. If it’s a casual get-together, a simple white plate with a dusting of powdered sugar and a drizzle of strawberry sauce will do wonders to make your presentation pop.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your strawberry cheesecake macarons in an airtight container in the fridge for up to 3 days. You’ll notice that the shells soften slightly as they absorb moisture from the filling, which actually makes them even more harmonious to bite into. Just be aware they’re best enjoyed within this timeframe for optimal freshness.
Freezing Tips
These macarons freeze quite well! Lay them flat in a single layer in an airtight container or freezer bag, separating layers with parchment paper. When you’re ready to enjoy, thaw them in the fridge overnight. The texture stays great, and the flavors remain vibrant — perfect if you want to prep ahead for a party.
Reheating Strawberry Cheesecake Macarons Recipe Without Drying Out
Because macarons are delicate, reheating needs a gentle touch. I recommend letting them come to room temperature before serving. If you want them a bit warmer, a quick 10-second zap in the microwave adds just a hint of softness without drying them. Avoid the oven or air-fryer for reheating unless you want to risk crisping the shells too much.
Frequently Asked Questions
Fresh strawberries can add wonderful freshness, but they contain moisture that might make the filling too loose. If you use fresh fruit, consider reducing other liquids and chilling the filling well before assembling.
Cracking often happens when the shells aren’t allowed to form a dry skin before baking or if the oven temperature fluctuates. Make sure to rest the piped shells and keep your oven temperature steady.
Stiff peaks stand up straight when you lift the whisk out of the bowl without folding back on themselves. The meringue should be glossy and hold firm.
Traditional macarons rely on egg whites for structure. Vegan or egg-free versions require specialty substitutes like aquafaba but may alter texture and flavor significantly.
Final Thoughts
Making Strawberry Cheesecake Macarons is a delightful mix of art and science that anyone can master with a little patience and attention. By following these steps and trusting your instincts, you’ll create a treat that looks stunning and tastes even better. Whether for a treat-yourself moment or to wow your loved ones, these macarons are sure to become a favorite in your baking repertoire.
PrintPrint Recipe
Strawberry Cheesecake Macarons Recipe
Delight in these beautiful and delicate Strawberry Cheesecake Macarons featuring a smooth almond meringue shell with a luscious strawberry-infused cheesecake filling. Perfect for special occasions or a sweet treat that impresses with its lovely pink hue and balanced flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 20 servings
- 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
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon strawberry extract
- Few drops pink food coloring (optional)
Filling
- 100 grams softened cream cheese
- 50 grams softened butter
- 100 grams powdered sugar
- ½ teaspoon strawberry extract
- 2 tablespoons crushed freeze-dried strawberries (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper to prepare for baking the macaron shells.
- Sift Dry Ingredients: Sift together almond flour and powdered sugar into a bowl to remove lumps and ensure a smooth batter base.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until foamy, then gradually add granulated sugar and continue beating until stiff peaks form for a stable meringue.
- Add Flavors and Color: Gently mix in vanilla extract, strawberry extract, and optional pink food coloring to the meringue for flavor and visual appeal.
- Fold Dry Mixture: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter has a smooth, lava-like consistency, ready for piping.
- Pipe Shells: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets, spacing them evenly.
- Rest Shells: Let the piped macarons rest at room temperature for 45 minutes until they develop a thin skin that doesn’t stick to your finger.
- Bake: Bake the shells for 20 minutes, rotating the trays halfway through to ensure even baking, until the macarons have risen and developed a firm shell.
- Cool: Allow the macarons to cool completely on the baking sheets before removing them gently to avoid cracks.
- Prepare Filling: Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and strawberry extract until the filling is creamy and well combined.
- Assemble Macarons: Pair macaron shells by size, pipe the cheesecake filling onto one shell, and sandwich it with the matching shell.
- Garnish: Optionally, garnish the assembled macarons with crushed freeze-dried strawberries for added flavor and decoration.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Resting the piped shells is crucial to form the perfect skin and prevent cracking during baking.
- If pink food coloring is unavailable, a few drops of beet juice can be used as a natural alternative.
- Freeze-dried strawberries add a nice texture and extra strawberry flavor but can be omitted if unavailable.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
- Bring macarons to room temperature before serving for optimal flavor and texture.
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