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Strawberry Cheesecake Macarons Recipe

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★★★★★

4.8 from 131 reviews

These Delicious Strawberry Cheesecake Macarons combine delicate almond meringue shells with a creamy cheesecake filling and a burst of strawberry jam, finished with a drizzle of white chocolate and a sprinkle of graham cracker crumbs. Perfect for impressing guests or treating yourself to an elegant dessert that wows every time.

Ingredients

Scale

Macaron Shells

  • 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)

Strawberry Jam

  • 2 cups Frozen Strawberries (Fresh strawberries can work beautifully)
  • 0.5 cup Granulated Sugar (used in jam preparation)

Cheesecake Filling

  • 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)

Toppings

  • 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)

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper to ensure the macarons do not stick and for easy clean-up.
  2. Sift Dry Ingredients: In a large bowl, sift together the almond flour and powdered sugar to remove lumps and combine evenly.
  3. Whip Egg Whites: Using a mixer, whip the aged egg whites until soft peaks form, then gradually add the granulated sugar while continuing to whip until stiff peaks form for stable meringue.
  4. Fold in Dry Ingredients: Gently fold the sifted almond flour mixture into the whipped egg whites. Add pink gel food coloring and mix carefully to retain airiness without deflating the batter.
  5. Pipe Macaron Shells: Transfer the batter to a piping bag and pipe uniform circles onto the prepared baking sheets. Tap the trays lightly on the counter to release air bubbles and let the macarons rest at room temperature for 60 minutes to form a skin.
  6. Bake Macarons: Preheat the oven to 290°F (approximately 145°C) and bake the macarons for 15 minutes until they develop characteristic feet and are crisp on the outside.
  7. Prepare Strawberry Jam: In a saucepan, heat the frozen strawberries along with sugar over medium heat until they break down and thicken into a jam-like consistency. Allow to cool.
  8. Make Cheesecake Filling: Beat the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until light and fluffy for a creamy filling.
  9. Assemble Macarons: Pair macaron shells by similar size, pipe the cheesecake filling onto one shell of each pair, and add a small dollop of strawberry jam on top. Sandwich with the other shell.
  10. Add Final Touches: Melt the white chocolate and drizzle it artistically over the assembled macarons. Sprinkle graham cracker crumbs on top for added texture and flavor.

Notes

  • Ensure egg whites are aged at room temperature for best meringue stability.
  • Allow macarons to rest before baking to achieve characteristic smooth shells and feet.
  • Strawberry jam can be replaced with fresh strawberry preserves or fresh strawberry slices for variation.
  • Use dairy-free substitutes like vegan cream cheese and white chocolate for a vegan-friendly version.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
  • Bring macarons to room temperature before serving for best flavor and texture.

Keywords: Strawberry Cheesecake Macarons, French Macarons, Dessert, Strawberry Jam, Cream Cheese Filling

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