Strawberry Cheesecake Macarons
These Strawberry Cheesecake Macarons are filled with strawberry cheesecake ganache and topped with gluten free strawberry crumbs. Strawberry ganache made with Valrhona Strawberry Inspiration Chocolate gives very vibrant color. This is gluten free dessert. You will be impressed with the flavor and amazing texture.
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How to make Strawberry Cheesecake Macarons
- Make macaron shells. I used my Basic French Meringue recipe. I also have online video lesson how to make macaron shells using no rest method.
- Make gluten free strawberry crumbs. If you are making macarons as gluten free dessert, it is important to use gluten free crumbs.
- Make strawberry cheesecake ganache. Use good quality white chocolate. For this recipe I used Valrhona Opalys 33% white chocolate and Valrhona Strawberry Inspiration Chocolate. Do not substitude Strawberry Inspiration chocolate with white or other chocolate. This is main ingredeint, and change will affect texture and taste of the ganache.
- Assemble macarons. Macaron shells and crumbs can be baked a few days in advance. It makes it easier to assemble when you are ready.
How to make Strawberry Cheesecake Ganache
To make this ganache I used Valrhona Opalys 33% white chocolate and Valrhona Strawberry Inspiration chocolate. First you need to melt chocolate in the microwave. I personally prefer this way, as it is fast and saves time. I would recommend to use plastic cup or bowl for that. You can also use double boiler method for melting chocolate if you are doubling recipe. After that, in the small sauce pan warm up strawberry puree and glucose syrup.
Tip from Marina: if you are using homemade puree, I recommend boiling puree for a few minutes before adding to the chocolate.
Add warm mixture of puree into chocolate in 3 parts and mix with the spatula. After that, add room temperature cream cheese and emulsify with the hand blender. Ganache should be shiny and smooth. Transfer ganache into the flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 6-8 hours or overnight. When you are ready to assemble macarons, transfer ganache into pipping bag with round pipping tip.
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How to make Strawberry Crumbs
To make strawberry crumbs, you need to make basic gluten free crumbs first. When crumbs are cooled to room tempearture, mix them with freeze dried strawberry powder. You can check more info how to make powder here. If you prefer store bought powder, you can use that too for this recipe. Do not use frozen or fresh strawberries. They will make crumbs wet and it will affect filling and macaron shells.
How to assemble macarons
When you are ready to assemble macarons, make sure you have everything ready. First, pair macaron shells. Then, transfer strawberry cheesecake ganache into pipping bag with roung pipping tip. Also have strawberry crumbs ready to use. Now, pipe ganache on one macaron shell, sprinkle with crumbs and cover with onother macarons shell. Roll macarons into crumbs to cover sides with crumbs. Refrigerate assembled macarons in airtight container for 10-12 hours or overnight. Macarons need to mature before you can enjoy them. This is very important step. Do not skip it!
More recipes
- Lemon Cheesecake macarons
- Strawberry Champagne macarons
- No bake Cheesecake in a Jar
- Pumpkin Cheesecake Macarons
- Chocolate Covered strawberries
- Strawberry Macarons
If you make these Strawberry Cheesecake macarons, please tag me on socil media and make sure to leave a rating down below. I would love to see your creations!
Strawberry Cheesecake Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
Ingredients
Strawberry Cheesecake ganache
- 100 gr Valrhona Strawberry Inspiration chocolate
- 150 gr White chocolate
- 80 gr strawberry puree
- 15 gr glucose syrup
- 50 gr cream cheese room temperature
Strawberry Crumbs
- 200 gr gluten free crumbs
- 20 gr freeze dried strawberry powder
Macaron shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr white granulated sugar (1/2 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 1 gr pink or red food coloring
Instructions
How to make Strawberry Cheesecake ganache
- Melt chocolate in the microwave or using doble boiler.
- In the small sauce pan warm up strawberry puree and glucose syrup.
- Add warm mixture into chocolate and mix with spatula.
- Add room temperature cream cheese and emulsify with hand blender.
- Transfer ganache into flat container and cover with plastic wrap “to contact”.
- Refrigerate ganache for 6-8 hours or overnight.
How to make Strawberry Crumbs
- Mix crumbs with freeze dried strawberry powder using whisk.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add pink or red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble Strawberry Cheesecake Macarons
- In the mixing bowl mix gluten free crumbs and freeze dried strawberry powder.
- Pipe strawberry cheesecake ganache on one of the macaron shells. Sprinkle with strawberry crumbs.
- Top macaron filling with another shell and gently press them together.
- Roll macarons in srtawberry crumbs to cover sides.
- Let macarons to mature in the airtight container in refrigerator for at least 12 hours.