Strawberry 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.
Find it online: https://sweetcraftrecipes.com/strawberry-cheesecake-macarons/