Description
Delicate strawberry cheesecake macarons with crisp shells and a creamy filling, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pink food coloring
- 1/2 cup cream cheese
- 1/4 cup granulated sugar (for filling)
- 1/2 cup heavy cream (for filling)
- 1/4 cup strawberry puree
- 1/4 cup white chocolate (for drizzling)
Instructions
- Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats.
- Sift together almond flour and powdered sugar in a bowl.
- Whip egg whites in a mixing bowl until foamy; gradually add granulated sugar and whisk until stiff peaks form.
- Add pink food coloring to meringue and gently fold in sifted dry ingredients.
- Pipe even circles on prepared sheets and let them rest for 30 minutes.
- Bake for 15-20 minutes until shells lift easily from the paper.
- Make the filling by beating cream cheese with granulated sugar, then folding in whipped heavy cream and strawberry puree.
- Assemble macarons by pairing shells, filling and sandwiching them, then drizzling with melted white chocolate.
- Chill in the fridge for at least an hour before serving.
Notes
For best results, let macarons rest for 24 hours in the fridge before serving. This improves flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 170
- Sugar: 12g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg