Strawberry Cheesecake Macarons
Delicate French macaron shells filled with a rich cheesecake cream, a bright strawberry jam center, and a fresh strawberry slice. A show-stopping dessert!
- Prep Time: 45
- Cook Time: 15
- Total Time: 60
- Yield: 30
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
158g almond flour (1 1/4 cups + 1 1/2 tbsp)
158g powdered sugar (1 1/4 cups)
105g egg whites (about 3-4 large eggs)
117g granulated sugar (1/2 cup + 1 1/2 tbsp)
3 oz cream cheese, room temperature
3 tbsp granulated sugar
1/2 tsp vanilla extract
180g heavy whipping cream (3/4 cup)
1/3 cup strawberry jam
1 cup fresh strawberries, thinly sliced
Instructions
1. Sift the almond flour and powdered sugar after processing in a food processor.
2. Whisk egg whites on low until foamy, then gradually add sugar and whip to stiff peaks.
3. Fold the dry ingredients into the meringue until the batter flows like lava.
4. Pipe 1.5-inch circles onto baking sheets and tap firmly to release air bubbles.
5. Rest shells for 20-40 minutes until dry to the touch.
6. Bake at 325°F for 12-14 minutes. Cool completely.
7. Beat cream cheese, sugar, and vanilla, then slowly add heavy cream until stiff.
8. Pipe a ring of cream, add a dot of jam and a strawberry slice, then sandwich.
Notes
Ensure your mixing bowl is completely grease-free.
Always weigh ingredients for best results.
Let the macarons mature in the fridge for 24 hours for the best texture.
Find it online: https://pinchofwarmthbakes.com/strawberry-cheesecake-macarons/