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Strawberry Cheesecake Macarons Recipe

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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.

Ingredients

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

  • 100 grams softened cream cheese
  • 50 grams softened butter
  • 100 grams powdered sugar
  • 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 prepare for baking the macaron shells.
  2. Sift Dry Ingredients: Sift together almond flour and powdered sugar into a bowl to remove lumps and ensure a smooth batter base.
  3. 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.
  4. Add Flavors and Color: Gently mix in vanilla extract, strawberry extract, and optional pink food coloring to the meringue for flavor and visual appeal.
  5. 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.
  6. Pipe Shells: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets, spacing them evenly.
  7. 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.
  8. 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.
  9. Cool: Allow the macarons to cool completely on the baking sheets before removing them gently to avoid cracks.
  10. 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.
  11. Assemble Macarons: Pair macaron shells by size, pipe the cheesecake filling onto one shell, and sandwich it with the matching shell.
  12. 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.

Find it online: https://freshfromkitchen.com/strawberry-cheesecake-macarons-recipe/