Go Back
strawberry cheesecake macarons 2026 05 02 191506 683x1024 1

Strawberry Cheesecake Macarons

A delightful twist on classic French macarons, filled with creamy cheesecake flavor and a hint of fresh strawberries for a perfect gourmet dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French
Calories: 80
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 100 grams Almond Flour Adds a nutty flavor and light texture.
  • 100 grams Powdered Sugar Contributes to a smooth shell.
  • 75 grams Egg Whites About 2 large eggs.
  • 50 grams Granulated Sugar Essential for stabilizing egg whites.
  • 1/4 teaspoon Cream of Tartar Acts as a stabilizer for egg whites.
  • 1/2 teaspoon Vanilla Extract Offers warm, sweet notes.
  • 1/2 teaspoon Strawberry Extract Infuses macarons with intense flavor.
  • Pink Food Coloring (optional) Adds a charming touch.
  • 2 tablespoons Freeze-Dried Strawberries (crushed) Enhances flavor and visual appeal.
Cheesecake Filling
  • Cream Cheese Frosting Store-bought or homemade with cream cheese, powdered sugar, and vanilla.

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, sift together the almond flour and powdered sugar to ensure a smooth texture.
Making the Macaron Batter
  1. In another bowl, beat the egg whites with an electric mixer until they become frothy.
  2. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form.
  3. Mix in the vanilla and strawberry extracts, along with the pink food coloring if using.
  4. Gently fold in the almond mixture using a spatula until the batter flows like lava. Be careful not to overmix.
Piping and Baking
  1. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving space between each one.
  2. Tap the baking sheet on the counter a few times to remove air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
  3. Bake for 15-20 minutes, or until the macarons do not stick to the parchment paper. Let them cool completely.
Filling and Assembling
  1. While the shells cool, prepare your cheesecake filling. You can use a store-bought cream cheese frosting or make your own.
  2. Pair each macaron shell with another of similar size and fill them with the cheesecake filling.
  3. Finally, sprinkle some crushed freeze-dried strawberries on top for decoration.

Notes

Make sure your mixing bowls and utensils are completely clean and dry to ensure the egg whites whip up nicely. Sift the almond flour and powdered sugar thoroughly to avoid lumps in the batter. Practice piping on parchment paper before piping them onto the baking sheet to get the right size and shape. Store the macarons in an airtight container in the refrigerator for up to a week.