Strawberry Cheesecake Macarons
These Strawberry Cheesecake Macarons are filled with strawberry cheesecake ganache and topped with strawberry crumbs.
Servings: 30 macarons
Calories: 137kcal
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 the chocolate in the microwave or using a double boiler.
- In the small saucepan, warm up the strawberry puree and glucose syrup.
- Add the warm mixture to the 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 peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding in the butter. When macaronage drip down from the spatula “like lava”, transfer them into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°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 them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with a 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 strawberry crumbs to cover the sides.
- Let macarons mature in an airtight container in the refrigerator for at least 12 hours.
Notes
Use an immersion blender to make the ganache.
Macarons need to mature in the fridge before you can enjoy them.
Nutrition
Serving: 1macaron | Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 36mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 0.2mg
