Strawberry Cheesecake Macarons

Jump to Recipe

These delicious Strawberry Cheesecake Macarons are chewy on the inside with a slightly crisp outer shell, tons of strawberry flavor, and a scrumptious cheesecake filling! They are an impressive bite-sized dessert made with a few simple ingredients.

Two plates of strawberry macarons with some fresh strawberries scattered around.

Jump to:

Ingredients
Instructions
Strawberry Cheesecake Filling
Other Recipes You Might Enjoy
Troubleshooting and FAQs
Recipe
Reviews

Macarons always struck me as the kind of dessert that you enjoy from a bakery but would never make at home. But the more that I learned about them the more I wanted to try them! It turns out, they are really simple!

Now truth be told, it took a few tries to get macarons that I would consider five stars. But even though an expert might criticize them, my first batch was still really good. You aren't in a cooking competition so it doesn't have to be perfect. So stretch yourself and give it a try!

This recipe for strawberry macarons will give you adorable little bite-sized treats that are delicate, yet bursting with flavor!

Ingredients

Egg whites - Macarons are essentially meringues with some almond flour and sugar mixed in. Egg whites are the ingredient that makes the meringue.
Almond Flour - Your almond flour should be super fine. I use Bob's Red Mill Almond Flour.
Cream of Tartar - Cream of Tartar is an optional ingredient. I like to use it because it holds the meringue together and provides great structure to the macarons.
Granulated and Confectioners' Sugar - We use both granulated and confectioners' (powdered) sugar because, while they both sweeten, they have different roles in the recipe. Granulated sugar strengthens the meringue, while confectioners' sugar gives the macarons their lightness and texture.
Freeze-Dried Strawberries - By crushing freeze-dried strawberries we get a natural strawberry flavor without adding moisture to the macarons.

In the recipe directions, I provide gram weights for all of the ingredients. I have come to love the precision of weighing ingredients, and it is especially important for this recipe. A little variation in either direction will produce vastly different results.

Here is a link to the scale that I use. It is very inexpensive, and a must to use when making macarons.

Instructions

1) Blend Almond Flour

One of the first problems that some people encounter when making macarons is clumpy almond flour. We combat that by blending it in the food processor with the confectioners' sugar and strawberry powder.
After it is blended together, pour the flour mixture into a bowl and sift together at least 3 times.
This two-step process ensures that your almond flour is very fine with no clumps and that it is ready to mix in smoothly to the meringue. Smooth almond flour means smooth macarons. Clumpy almond flour means clumpy macarons. We want smooth.

Freeze dried strawberries, powdered sugar, and almond flour pulsed together in food processor.

2. Whisk Egg Whites

Whisk your room temperature egg whites using an electric mixer. Our goal is to create micro-bubbles, so keep the mixer speed on medium (5) or below.
Once the egg whites look foamy, like the picture below, add in the cream of tartar, if using. Turn the mixer onto low speed and slowly add in the granulated sugar.
Add the food coloring at this point, if desired.

Large bowl with frothy egg whites, and whisk beater at the top.

3. Beat to Stiff Peaks

Increase speed to medium and beat egg whites until it reaches stiff peaks, 4-5 minutes.
You will know it is stiff peaks if the meringue stands firmly when you lift up the beater. If the peaks begin to droop then keep beating.

Stiff peak egg whites on a wire whisk. — Meringue at stiff peaks. While the longest peak has a some curve due to the length of the peak, the shorter peaks all stand firm with no bending.

4. Macaronage

Macaronage is the technique used to fold the almond flour-sugar mixture into the meringue. The goal is to fully incorporate the flour, while getting some, but not all of the air bubbles out.

Pour ⅓ of the almond flour mixture into the egg whites. Using a spatula, gently scoop some of the meringue from the bottom of the bowl and bring it to the top of the bowl. Continue until the flour is completely mixed in.
Add the remaining flour mixture, and continue the process of folding the meringue and flour together. Periodically, use the spatula to scrape some meringue against the side of the bowl to reduce some of the air bubbles.
The batter will change consistency as you fold. When you begin, it will look rough and lumpy. As you continue to fold the batter it will become smooth, shiny, and develop a ribbon texture.
When the batter flows off of your spatula smoothly, like a ribbon of lava, and you can make a figure eight with the batter, you have reached the desired consistency.
Here is a video that demonstrates the macronage technique.

Mixing the strawberry almond flour mixture into the egg whites.

5. Pipe the Disks

Let the macaron batter rest while you prepare your piping bag. Fit the bag with a ¼-inch tip. This is a 12 tip if you are using Wilton and an 806 in Ateco.
Line two baking sheets with parchment paper.
Fill the pastry bag with the macaron batter, and you are ready to pipe.
It takes practice to nail your piping technique. Your goal is to get 1" circles.
Hold your piping bag with the tip completely straight vertically, and squeeze the batter onto the parchment paper. I find it helpful to count, and release on "three." The exact timing will depend on how hard you squeeze, so test it out and find what works for you.
After you have stopped squeezing, lift the bag straight up. A little curl of batter will form on top of the circle. After one minute the curl should disappear into the batter, leaving you with a smooth top. If the top does not smooth out then your batter needs to be mixed further.
Give the baking sheet a good tap against the counter, to remove any large bubbles from the batter.

Rows of macaron batter piped in circles onto parchment paper.

6. Dry the Disks

Now we wait. Leave your macaron disks sitting at room temperature for an hour. This drying process is critical to the formation of the macaron. It helps them develop the classic "feet" that is signature for macarons, and also keeps the tops from cracking.
If you are in a humid environment then increase the wait time, up to 2 hours. In a very dry climate, you can wait less than an hour, but there is no harm in waiting a full hour to be certain they are ready.
When you touch the top of the macaron batter it will feel completely dry. That's when you know it is ready to bake.

Strawberry Cheesecake Filling

Your macarons can be filled with any filling you that you choose. You might decide to go with a simple buttercream or even a strawberry jam. But for something really special, try the cheesecake filling!

This filling uses fresh strawberries and tastes takes like strawberry cheesecake! It is essentially strawberry puree mixed into cream cheese frosting. Yum!

Other Recipes You Might Enjoy

Troubleshooting and FAQs

Are macarons gluten-free?

Macarons are naturally gluten-free! Some bakeries use other ingredients that may not be gluten-free, so be sure to check the ingredients! But these homemade macarons are completely free of gluten.

Are macarons supposed to be chewy?

Yes, a well-made macaron will be chewy in the center, similar in consistency to nougat. The outside should have a slight crispness.

Why didn't my macarons form feet?

If your batter is too wet then it will not form feet. The most common reason for this is that it did not dry long enough before baking. Other culprits could be incorrect measuring or adding a lot of food coloring. Using a scale, gel food coloring, and letting your batter dry for a full hour will all help with the formation of macaron feet.

How should I store my macarons?

Macarons should be refrigerated in an airtight container. Their consistency gets better over time, as the cakes absorb moisture from the filling, so do your best to wait 24 hours before eating. They will last in the refrigerator for 7 days.

Overhead shot of two plates of strawberry macarons, with some fresh strawberries.

Check out the strawberry macaron web story!

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

Strawberry Cheesecake Macarons

Ingredients