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Strawberry Macarons with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 83 reviews
  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 hours 58 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

These delicate Strawberry Macarons feature a crisp almond shell with a luscious strawberry cream cheese filling, perfect for an elegant treat or special occasion dessert.

Ingredients

Units Scale

Macaron Batter

  • 125 grams almond flour
  • 125 grams confectioners sugar
  • 100 grams egg whites ((at room temperature))
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 80 grams sugar
  • red or pink gel food coloring ((optional))

Strawberry Cream Cheese Filling

  • 1/2 oz freeze-dried strawberries
  • 1/2 cup butter ((at room temperature))
  • 4 oz cream cheese ((at room temperature))
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1/4 cup strawberry jam ((optional, for filling))
  • white nonpareils ((optional, for decoration))

Instructions

  1. Make the Macaron Batter
    blend
  2. blend
    Add 125 grams almond flour and 125 grams confectioners sugar to the bowl of your food processor and then pulse it several times until you have a fine flour mixture.
  3. sift
    Sift the mixture into a large mixing bowl and then set it aside.
  4. beat
    Pour 100 grams egg whites into the bowl of your stand mixer and beat it using the whisk attachment at medium speed until foamy.
  5. add
    Add ¼ tsp cream of tartar and then continue mixing until you have soft peaks and can see track marks left by the whisk.
  6. sugar
    Very slowly add 80 grams sugar into the meringue in small increments, giving the mixer some time to incorporate it in between each addition.
  7. mix
    Once all of the sugar has been added, add ½ tsp vanilla extract and red or pink gel food coloring.
  8. peaks
    Continue mixing on medium-high speed until you have very stiff peaks.
  9. scoop
    Scoop ⅓ of the meringue into the bowl with your flour and use a silicone spatula to gently fold them together until combined.
  10. repeat
    Repeat this process two more times with the remaining ⅔ of the meringue.
  11. fold
    After all of the meringue has been added, keep folding the batter until it reaches a consistency that is similar to lava and just barely falls off the spatula in ribbons.
  12. Pipe, Decorate & Rest
    transfer
  13. transfer
    Transfer the macaron batter to a large piping bag with a round tip (or a storage bag with the tip cut off) and line a couple of baking sheets with parchment paper or silicone mats.
  14. pipe
    Hold your piping bag about ¼-inch above the mat at a 90° angle and firmly squeeze until the batter forms a circle of your desired size. Stop squeezing and quickly make a C shape to break the batter. Finish piping the remaining macarons.
  15. pop
    Lift the baking sheet about 5 inches above the counter and repeatedly drop it to bring any air bubbles to the surface. Then, use a toothpick to pop any lingering bubbles.
  16. sprinkle
    If desired, sprinkle the optional white nonpareils over the top.
  17. rest
    Leave the macarons to rest for 30-60 minutes, or until they have formed a skin and are no longer sticky to the touch.
  18. Bake & Cool
    preheat
  19. preheat
    Meanwhile, preheat your oven to 300°F (140°C/Gas Mark 2).
  20. bake
    Once they are done resting, bake the macarons for 15-18 minutes, or until they don’t move on their feet when nudged.
  21. cool
    Remove them from the oven and let them cool completely before removing them from the baking sheet.
  22. Make the Strawberry Cream Cheese Filling
    crush
  23. crush
    Place ½ oz freeze-dried strawberries into a storage bag and roll over it with a rolling pin to crush the berries. Set it aside.
  24. cream
    Place ½ cup butter and 4 oz cream cheese into the bowl of your stand mixer and use the paddle attachment to beat it at medium speed for a few minutes, until it is light in color and smooth.
  25. add
    Add half of your 2 cups confectioners sugar and 1 tsp vanilla extract and continue to mix until well combined.
  26. mix
    Add the crushed freeze-dried strawberries and continue to mix, scraping down the bowl as needed, until thoroughly combined.
  27. finish
    Pour in the remaining confectioners sugar and keep mixing until combined, then turn the speed to medium-high and mix for another minute or so.
  28. transfer
    Transfer the frosting to a piping bag with your preferred tip.
  29. Assemble
    match
  30. match
    Match your macaron shells based on size and then flip one over.
  31. pipe
    Pipe a ring of the strawberry frosting around the outside of the shell.
  32. fill
    Fill the center cavity with ¼ cup strawberry jam.
  33. chill
    Press the matching shell on top and then transfer your macarons to a storage container in the fridge for 24 hours for the flavors to bloom.

Notes

  • Red or pink gel food coloring is optional for macarons shells decoration.
  • White nonpareils are optional for decoration on the macarons.
  • Rest macarons for 30-60 minutes or until a skin forms before baking.
  • Chill assembled macarons in fridge for 24 hours to enhance flavors.

Find it online: https://yumrecipesfood.com/strawberry-macarons-with-cream-cheese-filling-recipe/