87% would make again
Strawberry Cheesecake Macarons
featured in 6 Strawberry Cheesecake Desserts
Tasty Team
July 18, 2022
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
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 (225 g), softened
- 1 cup powdered sugar (120 g)
- 2 tablespoons milk
- strawberry jam
Nutrition Info
- Calories 195
- Fat 10g
- Carbs 22g
- Fiber 1g
- Sugar 20g
- Protein 4g
Estimated values based on one serving size.
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!
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 (225 g), softened
- 1 cup powdered sugar (120 g)
- 2 tablespoons milk
- strawberry jam
Nutrition Info
- Calories 195
- Fat 10g
- Carbs 22g
- Fiber 1g
- Sugar 20g
- Protein 4g
Estimated values based on one serving size.
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!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.