Strawberry Cheesecake Macarons
Macarons made with a scrumptious strawberry filling and cream cheese frosting. These little cookies are the perfect little bite!
Ingredients
Strawberry Filling
- 5 oz strawberries chopped
- 3 tablespoon sugar
- 2 tablespoon water
- 2 teaspoon cornstarch
- 2 teaspoon waer
Cream Cheese Frosting
- 2 oz unsalted butter softened
- 6 oz cream cheese softened
- 5 oz powdered sugar
- ½ Teaspoon vanilla extract
Macarons
- ¾ Cup ground almonds
- 1 Cup powdered sugar
- 2 Large egg whites at room temperature
- ⅛ Teaspoon cream of tartar
- As Needed food coloring if using
- ¼ Cup granulated sugar
- ¾ Teaspoon vanilla extract
- ¼ Cup white chocolate
- As Needed graham cracker crumbs
Instructions
Strawberry Filling
- Combine the 2 teaspoons of water and 2 teaspoons of cornstarch to make the cornstarch slurry. Set aside.
- In a small saucepan over medium heat combine the chopped strawberries, 2 tablespoons of water and sugar. Bring to a simmer and cook for 2 minutes.
- Whisk in the cornstarch slurry. Continue whisking until the strawberry mixture has thickened. Remove from the heat and set aside until needed. If you want a smooth filling without seeds strain immediately through a fine mesh sieve.
Cream Cheese Frosting
- In a mixer mix the cream cheese until smooth. Scraping the sides as needed. Slowly add in the powdered sugar and continue mixing until smooth. Mix in the vanilla extract and set aside until needed.
Macarons
- Using a fine mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. Do not force any of the almond flour through the sieve. If you have to remove any almond flour, replace it with more, sift and sift again until you have the total amount needed for the recipe. Set aside.
- In a mixing bowl fitted with the whip attachment add the egg whites and turn to low speed. Once the egg whites have started to foam add in the cream of tartar and food coloring. (Only use GEL food coloring)
- Turn the mixer up to the next speed and bring the egg whites to the soft peak stage. Once at soft peaks gradually start to add in the granulated sugar. Once all of the sugar has been incorporated turn the mixer up and begin beating until the egg whites appear glossy and have reached the stiff peak stage. Beat in the vanilla extract.
- Pour ⅓ of the almond mixture into the egg white mixture and begin folding in the mixture, using a spatula. Continue until all of the dry ingredients have been incorporated. Then continue folding until the mixture becomes shiny and has a ribbonlike consistency.
- Immediately fill your piping bag, fitted with a small round tip, with the batter and begin piping the macarons. Give 1 inch of space in between each macaron. Tap the tray on the counter 33 times, rotate and tap 3 more times to bring any air bubbles to the surface. You can then use a toothpick to gently pop any air bubbles.
- Allow the macarons to rest for at least 30 minutes before baking. This may take longer, depending on the humidity. To test if the macarons are ready for baking, gently touch the top of a macaron, if it is wet or sticky let the macarons continue to rest. If they are dry to the touch, they are ready to bake.
- Bake in a 325 ° F oven for 10-15 minutes. The macarons will peel off of the parchment easily when they are ready to come out of the oven.
- Pipe a ring of cream cheese frosting on the outside edge half of the macarons. Pipe a little of the strawberry filling in the center of each ring of cream cheese frosting.
- Melt the white chocolate and place in a piping bag with a small circle tip. Place the tops on, gently pressing down. Drizzle a little white chocolate over the top of the macarons and immediately sprinkle with graham cracker crumbs. Enjoy!
Notes
To check if the consistency of your batter is right, scoop up some of the batter onto your spatula and let it drop into the bowl. You want the batter to have a continuous ribbonlike flow, not dropping in blobs.
Tried this recipe?Let us know how it was!