Strawberry Cheesecake Macarons
by Vaughn Vreeland • featured in 6 Strawberry Cheesecake Desserts
Ingredients
for 16 macarons
- 3 egg whites, room temperature
-
¼ cup granulated sugar (50 g) -
1 ¾ cups powdered sugar (210 g) -
1 cup superfine almond flour (100 g) - 3 drops red food coloring
Filling
-
8 oz cream cheese, softened (225 g) -
1 cup powdered sugar (120 g) -
2 tablespoons milk - strawberry jam
Nutrition Info
Shop ingredients with-
Calories
161
-
Fat
10g
-
Carbs
13g
-
Fiber
1g
-
Sugar
11g
-
Protein
4g
Estimated values based on one serving size.
Advertisement
Preparation
- In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
- Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
- Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
- Line a baking sheet with parchment paper. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
- Preheat the oven to 285ºF (140ºC).
- Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
- When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
Mary Spickler
Love ‘em! What a creative idea! P.S. - Weigh your ingredients, below are the amounts I used. 125 grams almond flour 125 g powdered sugar 125 g castor sugar
2018-06-27T01:32:24Z Helpful (252) -
jobird
Nailed it!!
2018-08-11T03:41:21Z Helpful (171) -
grace_staff
DO NOT GREASE THE PARCHMENT PAPER. DO NOT LISTEN TO THOSE TIPS. IF IT STICKS IT’S UNDER COOKED! PUT IT BACK IN FOR A FEW MORE MINUTES AND CHECK AGAIN! I just felt I had to mention that. They turned out great.
2018-07-28T20:21:32Z Helpful (112) -
pastrylove16
I made these and they are delicious! One thing, only cook maximum of 20 minutes and make sure you spray your parchment paper because it helps the batter rise! Also don’t be afraid to get a little decorative :) I also recommend using piping tips they make the task very easy. Make sure you let them sit for an hour or more! They were so good :)
2018-06-27T02:30:18Z Helpful (105)
Related recipes
How To Make Macarons
Gender Reveal Cream Puffs
Holiday Macaron Tower
Cookies and Cream Macarons
Macchiato Macarons
Strawberry Macaron Ice Cream Sandwich
Advertisement
Advertisement