Strawberry Cheesecake Macarons
Light, pink, and a little bit indulgent, these strawberry cheesecake macarons combine a delicate French shell with a creamy strawberry filling, finished with a glossy white chocolate drizzle.
Ingredients
For the Macaron Shells
- 1 1/4 cups almond flour Must be fine and sifted
- 2 cups powdered sugar Sifted together with almond flour
- 3 large egg whites Use room temperature for better meringue
- 1/4 cup granulated sugar Gradually added to egg whites
- 1/2 tsp vanilla extract For flavoring
- Pinch salt To enhance flavors
For the Filling
- 1/2 cup cream cheese Softened for smooth texture
- 1/2 cup strawberries, pureed Use fresh strawberries pureed until smooth
For the Drizzle
- 1/4 cup white chocolate, melted For a sweet glossy finish
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift almond flour and powdered sugar together into a large bowl until fine.
- In a separate bowl, whisk egg whites until foamy, gradually add granulated sugar while whisking until stiff peaks form. Stir in vanilla extract and salt.
- Fold the dry mixture into the meringue in two or three additions until the batter flows like lava.
- Transfer the batter to a piping bag and pipe 1½–2-inch rounds on the prepared sheet. Tap the sheet to release air bubbles.
- Let piped shells sit for 30-60 minutes until a skin forms.
Baking
- Bake for 15-20 minutes until the shells are set and have developed feet. Let cool completely.
Filling Assembly
- Beat softened cream cheese until smooth then fold in the strawberry puree until combined.
- Pipe filling onto half of the cooled macaron shells and sandwich with the remaining shells.
- Drizzle melted white chocolate over assembled macarons and allow it to set before serving.
Notes
Store assembled macarons in an airtight container for up to 3 days, or freeze shells and filling separately for up to 1 month.