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Strawberry Macarons with Cream Cheese Filling Recipe

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★★★★★

4.2 from 65 reviews

Delight in these elegant Strawberry Macarons featuring delicate almond meringue shells paired with a luscious cream cheese and freeze-dried strawberry filling. This classic French treat, highlighted by subtle vanilla and a hint of strawberry jam, offers a perfect balance of crispness and creamy sweetness for any special occasion or sophisticated snack.

Ingredients

Scale

Macaron Shells

  • 125 grams almond flour
  • 125 grams confectioners sugar
  • 100 grams egg whites (at room temperature)
  • ½ tsp vanilla extract
  • ¼ tsp cream of tartar
  • 80 grams sugar
  • Red or pink gel food coloring (optional)
  • White nonpareils (optional, for decoration)

Strawberry Cream Cheese Filling

  • ½ oz freeze-dried strawberries
  • ½ cup butter (at room temperature)
  • 4 oz cream cheese (at room temperature)
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • ¼ cup strawberry jam (optional, for filling)

Instructions

  1. Make the Macaron Batter: In a food processor, pulse together 125 grams almond flour and 125 grams confectioners sugar until finely ground. Sift the mixture into a large bowl and set aside.
  2. Whip Egg Whites: Pour 100 grams egg whites into the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until foamy.
  3. Add Cream of Tartar and Continue Beating: Add ¼ tsp cream of tartar and beat until soft peaks form, visible by whip marks on the surface.
  4. Incorporate Sugar Slowly: Gradually add 80 grams sugar in small increments while mixing. Allow each addition to fully dissolve before adding more.
  5. Add Vanilla and Coloring: Once sugar is fully incorporated, add ½ tsp vanilla extract and optional red or pink gel food coloring. Increase speed to medium-high and whip until stiff peaks form.
  6. Fold Ingredients: Gently fold one-third of the meringue into the almond flour mixture using a silicone spatula until combined. Repeat folding with remaining meringue in two additions, mixing until the batter flows like lava, forming ribbons that slowly fall off the spatula.
  7. Pipe Macarons: Transfer batter to a piping bag with a round tip. Line baking sheets with parchment paper or silicone mats. Pipe uniform circles approximately 1.5 inches in diameter about ¼ inch above the surface. Tap the baking sheet firmly on the counter multiple times to release air bubbles; pop any remaining bubbles with a toothpick.
  8. Add Decorations and Rest: Optionally sprinkle white nonpareils over the macaron shells. Allow the shells to rest at room temperature for 30-60 minutes until a skin forms and they feel dry to touch.
  9. Bake Macarons: Preheat oven to 300°F (140°C/Gas Mark 2). Bake macarons for 15-18 minutes, or until they no longer move when nudged slightly.
  10. Cool: Remove baking sheets from oven and let the macarons cool completely before lifting off the parchment paper.
  11. Prepare Filling: Crush freeze-dried strawberries inside a sealed bag using a rolling pin until finely powdered. In a stand mixer bowl fitted with paddle attachment, beat ½ cup butter and 4 oz cream cheese on medium speed until light and smooth.
  12. Add Sugar and Vanilla: Mix in half of the 2 cups confectioners sugar and 1 tsp vanilla extract until combined. Add crushed strawberries and blend thoroughly, scraping the bowl as needed.
  13. Finish Filling: Add remaining confectioners sugar and mix until fully incorporated. Increase mixer speed to medium-high and whip for an additional minute until fluffy. Transfer filling to a piping bag.
  14. Assemble Macarons: Pair macarons by size. Flip one shell and pipe a ring of strawberry cream cheese filling around the edge. Add ¼ cup strawberry jam inside the filling ring. Top with matching shell and gently press together.
  15. Chill: Place assembled macarons in a storage container and refrigerate for 24 hours to allow flavors to meld and develop.

Notes

  • Ensure egg whites are at room temperature for optimal volume during whipping.
  • Resting macarons before baking helps form the characteristic smooth shell and ‘feet’.
  • Use gel food coloring to prevent altering batter consistency.
  • Freeze-dried strawberries add concentrated natural flavor without moisture.
  • Refrigerate assembled macarons to enhance flavor melding and texture.
  • Handle macarons gently as they are delicate and can crack easily.

Keywords: Strawberry macarons, cream cheese filling, French macarons, almond meringue, delicate dessert, strawberry cream cheese, macaron recipe

Find it online: http://foodarohub.com/strawberry-macarons-with-cream-cheese-filling-recipe/