Strawberry Cheesecake Macarons
These strawberry cheesecake macarons are filled with strawberry cheesecake ganache and topped with strawberry crumbs
Servings 30 macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify 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.