Strawberry cheesecake macarons are what happen when a fancy French cookie and a slice of cheesecake fall in love and decide to be dramatic together. Crisp shells, creamy filling, fruity sweetness—these are not “I just threw something together” vibes. These are main character dessert energy.
They look impressive, taste unreal, and yes… you can make them. Deep breath. We’re doing this. 🍓✨
Why This Recipe is Awesome
- Crispy outside, soft chewy inside
- Creamy cheesecake-style filling (the star)
- Real strawberry flavor
- Perfect for special occasions… or showing off
They’re bougie, but in a fun way. Like dessert with a passport.
Ingredients You’ll Need
Macaron Shells
- 1 cup powdered sugar
- Âľ cup almond flour (super fine)
- 2 egg whites (room temp)
- ÂĽ cup granulated sugar
- Pink or red food coloring (optional but cute)
Strawberry Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 tbsp butter (softened)
- 1 cup powdered sugar
- 2 tbsp strawberry jam or puree
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prep everything
Macarons are divas. Line baking trays with parchment. Make sure bowls are clean and grease-free.
2. Sift dry ingredients
Sift almond flour and powdered sugar together. Lumps ruin smooth shells, so don’t skip.
3. Whip egg whites
Beat egg whites until foamy, then slowly add sugar. Whip to stiff peaks. Glossy, thick, holds shape.
4. Add color
Add a drop of food coloring and gently mix.
5. Fold (macaronage magic)
Fold dry mix into egg whites gently. Batter should flow like lava—slow, smooth, not runny.
6. Pipe shells
Pipe small circles onto tray. Tap tray to release air bubbles. Let sit 30–45 minutes until tops feel dry.
7. Bake
Bake at 300°F (150°C) for 13–15 minutes. They should have “feet” on the bottom.
8. Cool completely
Do not rush this. Warm shells break hearts.
9. Make filling
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and strawberry jam. Mix until creamy.
10. Assemble
Pipe filling onto one shell, sandwich with another. Gently twist.
11. Chill
Refrigerate 24 hours. Yes, waiting makes them better. The texture transforms.
Common Mistakes to Avoid
- Skipping sifting. Grainy tops = sad macarons.
- Overmixing or undermixing batter. Texture matters.
- Baking before shells dry. Cracked tops incoming.
- Eating immediately. Flavor improves overnight.
Alternatives & Substitutions
- No jam? Use strawberry puree reduced on stove.
- Want stronger cheesecake vibe? Add a squeeze of lemon.
- Chocolate version? Add cocoa to shells and strawberry filling.
- Dairy-free? Use dairy-free cream cheese and butter.
FAQ
Why did my macarons crack?
Shells didn’t dry long enough or oven too hot.
Why no “feet”?
Batter too runny or oven temp off.
Do they have to chill?
Yes. Texture improves massively.
Can I freeze them?
Yep. They freeze surprisingly well.
Are macarons hard?
Fussy, yes. Impossible, no.
Final Thoughts
Strawberry cheesecake macarons are delicate, fancy, and absolutely worth the effort. They’re the kind of dessert people think you bought from a boutique bakery.
Make them once and suddenly you’re “the macaron person.” That’s a powerful title. 🍓💖
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