There is something undeniably magical about a perfect French macaron. The way the delicate, eggshell-thin crust gives way to a chewy interior is a textural experience unlike any other. But when you marry that classic French technique with the nostalgic, creamy flavors of a New York-style cheesecake and the brightness of fresh summer berries? You get the Strawberry Cheesecake Macaron.
If you’ve ever been intimidated by macarons, you aren’t alone. They have a reputation for being “finicky,” but I promise you that with the right technique (and a trusty kitchen scale!), you can master these at home. These macarons aren’t just cookies; they are a labor of love that will make you the star of any brunch or dinner party.
Why You’ll Love This Recipe
- The Textural Contrast: You get the crunch of the shell, the silkiness of the cream cheese mousse, and the juicy bite of a fresh strawberry.
- Not Too Sweet: The tanginess of the cream cheese perfectly balances the sweetness of the almond meringue.
- Impressive Results: These look like they came straight out of a high-end Parisian patisserie.
- Make-Ahead Friendly: Macarons actually improve after a night in the fridge, making them the perfect stress-free dessert for entertaining.
Ingredient
Success in macaron baking starts with your ingredients. Unlike a chocolate chip cookie where you can “eyeball” a tablespoon, macarons require precision.
- Almond Flour: Use “super-fine” blanched almond flour. Even if the bag says it’s fine, processing it with the powdered sugar and sifting it is the secret to those smooth, bump-free tops.
- Egg Whites: For the best results, use “aged” egg whites. Separate your eggs 24 hours in advance and leave the whites in a covered bowl in the fridge. Bring them to room temperature before whisking.
- Cream Cheese: Use full-fat brick cream cheese, not the spreadable kind from a tub. This ensures your filling is stable enough to hold up the shells.
- Fresh Strawberries: Choose small, ripe berries. Since we are placing a slice inside the macaron, smaller berries are easier to fit without causing the “sandwich” to topple.
Step-by-Step Instructions
1. The Dry Mix
The foundation of a smooth shell is the “tant pour tant” (equal parts almond flour and sugar). Pulse your almond flour and powdered sugar in a food processor. This isn’t just about mixing; it’s about breaking down any clumps. Sift the mixture twice. If you have a tablespoon of large almond bits left in the sieve, discard them—don’t force them through!
2. Mastering the Meringue
Start your egg whites on low speed. This builds a stable network of small bubbles. Once they look like bubble bath foam, start adding your granulated sugar one tablespoon at a time. Increase the speed to medium-high. You are looking for stiff peaks—when you lift the whisk, the meringue should stand straight up like a bird’s beak, not flop over.
3. The Macaronage (The Fold)
This is where the magic happens. Fold your dry ingredients into the meringue. Initially, it will look chunky and dull. Use your spatula to scrape the sides and then “smear” the batter against the side of the bowl. This deflates just enough air to give the batter its flow. Stop the moment the batter falls off the spatula in a continuous ribbon that disappears back into the bowl after about 10 seconds.
4. Pipe and Rest
Pipe your circles (about 1.5 inches) onto your mat. The most important step? The Tap. Slam the baking sheet onto the counter 3-4 times. This pops hidden air bubbles that cause cracked shells. Let them sit until they are no longer sticky. If you can touch the top without batter sticking to your finger, they are ready for the oven.
5. The Cheesecake Filling
This filling is a stabilized cream cheese mousse. By whipping the cream cheese with sugar first and then slowly adding heavy cream, you create a pipeable frosting that tastes exactly like a cheesecake. It’s light, airy, and the perfect vessel for the strawberry jam center.
Expert Tips for Best Results
- Weather Matters: Avoid making macarons on an incredibly humid or rainy day. The shells absorb moisture from the air, which can prevent the “skin” from forming and lead to cracked tops.
- Grease is the Enemy: Before starting, wipe your mixing bowl and whisk with a paper towel dampened with lemon juice or white vinegar. Any trace of fat will prevent your egg whites from whipping.
- Oven Calibration: Every oven is different. If your macarons are browning too quickly, lower the temp to 300°F and bake for an extra 2 minutes.
- The Maturation Process: This is the hardest part—waiting! Once filled, put the macarons in an airtight container in the fridge for 24 hours. This allows the shells to absorb some moisture from the filling, creating that signature chewy texture.
Variations and Substitutions
- Strawberry Lemonade: Add a teaspoon of lemon zest to the macaron shells and a squeeze of lemon juice to the cheesecake filling.
- Chocolate Strawberry: Drizzle the finished shells with melted dark chocolate.
- Different Berries: This recipe works beautifully with raspberries or blackberries as well.
Storage and Freezing
To Store: Keep in an airtight container in the refrigerator for up to 4 days.
To Freeze: Macarons freeze beautifully! You can freeze the shells alone for up to 3 months, or the filled macarons for up to 1 month. Thaw in the fridge overnight before serving.
FAQ
Why do my macarons have no “feet”?
This usually happens if the batter was too thin (over-mixed) or if the shells didn’t rest long enough to form a skin before baking.
Why are my macaron shells hollow?
Hollow shells can be caused by over-whipping the meringue or an oven temperature that is too high, causing the insides to rise and then collapse.
Can I use a hand mixer instead of a stand mixer?
Yes, but be prepared for a workout! It takes longer to reach stiff peaks with a hand mixer, so be patient.
Making Strawberry Cheesecake Macarons is a journey, not a race. Don’t be discouraged if your first batch isn’t “picture perfect”—they will still taste incredible. The combination of the tangy cream cheese and the fresh burst of strawberry is truly world-class. Happy baking!
PrintStrawberry Cheesecake Macarons
These Strawberry Cheesecake Macarons are the ultimate gourmet treat. A delicate, crisp French macaron shell meets a rich, tangy cream cheese filling with a hidden surprise of sweet strawberry jam and fresh berries. Perfect for bridal showers, tea parties, or a special weekend baking project.
Ingredients
158 gm almond flour (approx. 1 1/4 cups + 1 1/2 tbsp)
158 gm powdered sugar (approx. 1 1/4 cups)
105 gm egg whites (approx. 3–4 large eggs, room temperature)
117 gm granulated sugar (approx. 1/2 cup + 1 1/2 tbsp)
3 oz cream cheese, room temperature
3 tbsp granulated sugar (for filling)
1/2 tsp vanilla extract
180 gm heavy whipping cream (approx. 3/4 cup)
1/3 cup strawberry jam
1 cup fresh strawberries, thinly sliced
Instructions
1. Prepare baking sheets with parchment or silicone mats. Fit a piping bag with a plain round tip.
2. Process almond flour and powdered sugar in a food processor for 2 minutes. Sift into a large bowl; discard large bits.
3. Whisk egg whites on low until foamy and opaque. Gradually increase speed to medium-high while adding granulated sugar slowly. Whisk until stiff peaks form.
4. Fold the meringue into the almond mixture. Use a “smear and fold” technique (macaronage) until the batter flows slowly like lava and you can draw a figure-8 without the ribbon breaking.
5. Pipe 1.5-inch circles onto prepared sheets. Tap the tray firmly on the counter to release air bubbles. Let rest for 20-40 minutes until a dry skin forms on top.
6. Bake at 325°F for 12-14 minutes until shells are set. Cool completely on a wire rack.
7. For the filling: Beat cream cheese, sugar, and vanilla until smooth. Slowly add heavy cream and whip until stiff peaks form.
8. Match shells by size. Pipe a ring of cream cheese filling, fill the center with a dot of jam and a strawberry slice. Top with a second shell and refrigerate for 30 minutes before serving.
Notes
Always use a kitchen scale for macarons; volume measurements are less reliable.
Ensure your mixing bowl is completely grease-free before starting the meringue.
Maturation: Macarons taste best after “maturing” in the fridge for 24 hours to allow the filling to soften the shell slightly.
