Name: Strawberry Cheesecake Macarons Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 cup Almond Flour (Swap for ground hazelnuts for a twist); 1 cup Powdered Sugar (Use coconut sugar for a less refined alternative); 0.5 cup Granulated Sugar (Consider a sugar substitute); 4 large Egg Whites (Aged at room temperature for 24 hours); 1 teaspoon Pink Gel Food Color (Natural beet powder is a great alternative); 2 cups Frozen Strawberries (Fresh strawberries can work beautifully); 0.5 cup Granulated Sugar (used in jam preparation); 8 oz Cream Cheese (Vegan cream cheese as dairy-free substitute); 1 cup Powdered Sugar (Consider monk fruit sweetener for lighter version); 1 teaspoon Vanilla Extract (Almond extract can provide a unique twist); 0.5 cup White Chocolate (Use dairy-free chocolate for vegan option); 0.5 cup Graham Cracker Crumbs (Crushed digestive biscuits or gluten-free options are good alternatives)

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Introduction

These delicious strawberry cheesecake macarons are a delightful blend of crisp almond shells and creamy, fruity filling. Perfect for special occasions or a sweet treat, they impress with their elegant look and irresistible flavor. Whether you’re an experienced baker or trying macarons for the first time, this recipe guides you every step of the way.

The image shows several pink macarons with a smooth, slightly shiny shell and delicate, ruffled edges. Each macaron has three visible layers: the top and bottom shells are pastel pink with small air bubbles and a crisp texture, the middle layer is creamy white filling that looks soft and smooth, and just above or below this cream, there is a thick layer of bright red jam that appears glossy and sticky. Some macarons have small golden crumbs sprinkled on the creamy edges. They are placed closely together on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Almond Flour (Swap for ground hazelnuts for a twist.)
1 cup Powdered Sugar (Use coconut sugar for a less refined alternative.)
0.5 cup Granulated Sugar (Consider a sugar substitute.)
4 large Egg Whites (Age at room temperature for 24 hours.)
1 teaspoon Pink Gel Food Color (Natural beet powder is a great alternative.)
2 cups Frozen Strawberries (Fresh strawberries can work beautifully.)
8 oz Cream Cheese (Vegan cream cheese is a dairy-free substitute.)
1 cup Powdered Sugar (Consider monk fruit sweetener for a lighter version.)
1 teaspoon Vanilla Extract (Almond extract can provide a unique twist.)
0.5 cup White Chocolate (Use dairy-free chocolate for a vegan option.)
0.5 cup Graham Cracker Crumbs (Crushed digestive biscuits or gluten-free options are good alternatives.)

Instructions

Step 1: Prepare your baking sheets by lining two sheets with parchment paper.
Step 2: Sift together almond flour and powdered sugar in a large bowl to remove any lumps.
Step 3: Whip the aged egg whites until soft peaks form, then gradually add granulated sugar, continuing to whip until stiff peaks develop.
Step 4: Gently fold the sifted dry ingredients into the whipped egg whites, being careful not to deflate the mixture.
Step 5: Add pink gel food color and mix just until combined for a beautiful hue.
Step 6: Pipe uniform circles onto the prepared baking sheets and let them rest for 60 minutes to form a skin.
Step 7: Bake in a preheated oven at 290°F (145°C) for 15 minutes. Let cool completely on the trays.
Step 8: Meanwhile, prepare the strawberry jam by heating frozen strawberries with a small amount of sugar in a saucepan until thickened. Let cool.
Step 9: Beat cream cheese until smooth, then add powdered sugar and vanilla extract and beat until fluffy.
Step 10: Assemble the macarons by pairing similar-sized shells, piping cream cheese frosting on one side, and adding a small dollop of strawberry jam before sandwiching.
Step 11: Melt white chocolate and drizzle over the assembled macarons. Sprinkle with graham cracker crumbs for added texture and flavor.

Tips & Variations

Ensure your egg whites are room temperature and aged for at least 24 hours to achieve better volume and stability.
Use a kitchen scale for precise measurements, especially with almond flour and sugars.
Try using ground hazelnuts instead of almond flour for a nutty variation.
Substitute vegan cream cheese and dairy-free chocolate to make these macarons suitable for a vegan diet.
For a natural pink color, replace gel food coloring with beet powder.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Unassembled shells can be stored in an airtight container at room temperature for up to a week. Reheat any leftover strawberry jam gently on the stove before using.

How to Serve

The image shows a close-up of soft pink macarons with two shells each, having a smooth and slightly bumpy texture. Inside each macaron, there are two layers of filling: a thick creamy off-white layer at the bottom and a thick glossy red jam layer on top, both slightly oozing out. Some macarons have small golden crumb bits sprinkled on the creamy filling. The macarons are placed on a white marbled surface, arranged closely together in a neat pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work beautifully for the jam. Just chop them finely and cook as you would the frozen strawberries.

How do I know when the macarons are properly rested before baking?

The macarons should form a dry, smooth skin on the surface and not stick to your finger when lightly touched. This usually takes about 60 minutes but can vary depending on humidity.