Strawberry Cheesecake Macarons

My strawberry cheesecake macarons formula is formed from adapting and mixing each a formula from the Laduree Sucres book and one from the key of Macarons.

Strawberry Cheesecake Macarons

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This strawberry cheesecake macaron formula doesn’t involve heating sugar in any means therefore it’s super straightforward however you continue to win fantastically sleek shells. And feet. As a general rule, feet build American state gag.

Strawberry Cheesecake Macarons

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Strawberry cheesecake macarons accommodates plain macaron shells with a strawberry cheesecake filling.

This means that you simply will use the shell formula and add no matter fillings you desire!

Strawberry Cheesecake Macarons

Macarons :
  • 140 g ground almonds
  • 125 g icing sugar
  • 3 egg whites
  • 105 g caster sugar

Strawberry Cheesecake Filling :
  • 100 g full fat cream cheese
  • 200 g icing sugar
  • 60 g butter
  • 2 tbs strawberry jam

Macarons :
  1. Blitz ground almonds and icing sugar in a food processor to make a very fine mix. Sift this into a bowl, discarding any large grains leftover.
  2. Whisk your 3 egg whites until frothy then add your caster sugar in thirds. Whisk for a minute between each addition then whisk until your meringue is stiff and not moving anywhere.
  3. Fold your meringue mixture into your almond mixture to make the macaronage. You can also add gel colour at this stage. The ideal consistency of your macaronage is for it to flow like magma; it shouldn't be runny. If your macaronage needs loosening, whisk an extra 1/4 egg white and add this to the mix.
  4. Use a piping bag with a round tip to pipe small rounds onto a baking tray lined with baking paper, or onto a macaron mat. The rounds should be around 1.5" in diameter but they will spread slightly so I always 'underpipe' a little to allow for spreading. I draw around a circle cutter as a guide for my macarons. I can fit 25 circles onto one baking sheet and this mix is enough for 50 shells.
  5. Preheat your oven to 140C fan. Leave the macaron shells to dry at room temperature until the shells are no longer tacky. This could be anything from 15 minutes to an hour depending on weather conditions and climate.
  6. Once dried, bake for 15-17 minutes. The specific baking time will depend on your oven and it is something that will be learned by trial and error.
  7. Once baked, wipe a damp cloth over your work surface and slide your sheet of macarons onto the surface. The water will help release the macarons from the baking paper. Leave them to cool completely before gently peeling them away from the baking paper. Trying to remove them whilst warm will result in the inside of the macarons being left behind on the baking paper, or breakage.

Strawberry Cheesecake Filling :
  1. Beat the butter and cream cheese together then add in the icing sugar and jam and mix until combined. Refrigerate the cheesecake filling until it firms up a little. This will make it much easier to pipe.
  2. Pipe a blob of filling onto half the macaron shells then add another macaron shell.
  3. Cheesecake macarons should be kept in the fridge but left to come to room temperature before eating. Macarons always taste better after being left in the fridge overnight, allowing the flavours to deepen.

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