Strawberry Cheesecake Macarons
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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 a very vibrant color. This is a gluten-free dessert. You will be impressed with the flavor and amazing texture.
How to make this recipe
- Make macaron shells. I used my Basic French Meringue recipe. I also have an online video lesson on how to make macaron shells using no rest method.
- Make gluten-free strawberry crumbs. If you are making macarons as a 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 substitute Strawberry Inspiration chocolate with white or other chocolate. This is the main ingredient, and change will affect the 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 prefer this way, as it is fast and saves time. I would recommend using a plastic cup or bowl for that. You can also use the double boiler method for melting chocolate if you are doubling the recipe. After that, in a small saucepan, 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 it to the chocolate.
Add a warm mixture of pureed chocolate in 3 parts and mix with the spatula. After that, add room-temperature cream cheese and emulsify with the hand blender. The ganache should be shiny and smooth. Transfer the ganache into the flat container and cover it with plastic wrap “to contact.” Refrigerate ganache for 6-8 hours or overnight. When you are ready to assemble macarons, transfer the ganache into a piping bag with a 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 temperature, mix them with freeze-dried strawberry powder. 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 the filling and macaron shells.
How to assemble
When you are ready to assemble macarons, make sure you have everything ready. First, pair macaron shells. Then, transfer strawberry cheesecake ganache into a pastry bag with a round pipping tip. Also, have strawberry crumbs ready to use. Now, pipe ganache on one macaron shell, sprinkle with crumbs and cover with another macaron shell. Roll macarons into crumbs to cover the sides with crumbs. Refrigerate assembled macarons in an airtight container for 10-12 hours or overnight. Macarons need to mature before you can enjoy them. This is a very important step. Do not skip it!
Recipe FAQs
Store Strawberry Cheesecake Macarons in an air-tight container in the fridge for 2 days.
You can freeze macarons with this filling for a few months.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Strawberry Cheesecake Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
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
- 125 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 a spatula.
- Add room-temperature cream cheese and emulsify with a hand blender.
- Transfer the ganache into a flat container and cover it 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 a whisk.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into pastry bag with a 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 a 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 the macaron filling with another shell and gently press them together.
- Roll macarons in srtawberry crumbs to cover sides.
- Let macarons mature in the airtight container in the refrigerator for at least 12 hours.