Fluffy Strawberry Perfection
Strawberry cheesecake and macarons—two beloved desserts that are irresistible on their own, but when combined, they create a confection that’s nothing short of magical. Imagine biting into a delicate macaron shell, only to discover a creamy strawberry cheesecake filling, perfectly balanced with just the right amount of sweetness. And to top it all off? A crunchy graham cracker rim that adds that classic cheesecake flavor and texture.
These Strawberry Cheesecake Macarons are the ultimate treat for any dessert lover. They capture the essence of a rich, indulgent cheesecake in a light, airy macaron. The shells are crisp yet tender, giving way to a luscious filling made with real strawberries and cream cheese. The graham cracker rim adds a delightful crunch, paying homage to the traditional cheesecake crust in every bite.
Making macarons can be a labor of love, but the results are well worth it. These delicate cookies are as beautiful as they are delicious, making them perfect for special occasions, gifts, or simply indulging yourself. The strawberry cheesecake filling adds a fruity, tangy twist to the sweetness of the macaron, creating a dessert that’s rich, refreshing, and completely addictive.
Whether you’re a macaron-making pro or new to the art of French pastries, these macarons are sure to impress. They’re a fun and elegant way to enjoy the flavors of a classic cheesecake in a whole new form. So go ahead, treat yourself to a bite-sized piece of heaven—you deserve it!
Strawberry Cheesecake Macarons
Ingredients
For the macarons:
- 1 egg white
- 2 tbsp granulated sugar
- ⅛ tsp cream of tartar
- ⅓ cup+ 2 tbsp almond flour
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 4 drops red food coloring
For the frosting:
- ¼ cup salted butter softened
- ¼ cup cream cheese
- 1 ½ cup powdered sugar
- ½ tsp vanilla extract
For the filling:
- 12 pieces strawberries
For the rim:
- ¼ cup crushed graham crackers
Instructions
- Preheat the oven to 300 degrees F.
- In a bowl, sift together the ⅓ cup+ 2 tbsp almond flour and ⅓ cup powdered sugar.⅓ cup+ 2 tbsp almond flour, ⅓ cup powdered sugar
- In the bowl of an electric mixer, beat the 1 egg white and the ⅛ tsp cream of tartar until soft peaks form. Gradually add the 2 tbsp granulated sugar until fully incorporated. Add the 1 tsp vanilla extract and 4 drops red food coloringand continue to beat until stiff peaks form.1 egg white, 2 tbsp granulated sugar, ⅛ tsp cream of tartar, 1 tsp vanilla extract, 4 drops red food coloring
- Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
- Fill a piping bag fit with a 1 inch circle tip with the batter.
- On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles.
- Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger.
- Bake the macarons for 15 minutes. Remove from the oven and cool for 15 minutes before removing from the pan. Cool on a cooling rack for an additional 20 minutes.
- In the bowl of an electric mixer, beat the ¼ cup salted butter and ¼ cup cream cheese until creamy. Add the 1 ½ cup powdered sugar and ½ tsp vanilla extract. Mix on medium-low speed until the ingredients are thoroughly combined and a fluffy frosting forms.¼ cup salted butter, ¼ cup cream cheese, 1 ½ cup powdered sugar, ½ tsp vanilla extract
- Fill a piping bag fit with a ½ inch circle tip with the frosting.
- Pipe a ring of frosting onto one macaron half and place a piece of 12 pieces strawberries into the center. Place another macaron half on top.12 pieces strawberries
- Place the ¼ cup crushed graham crackers in a bowl. Roll the rim of the sandwiched macarons in the crumbs.¼ cup crushed graham crackers
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