Strawberry Cheesecake Macarons

Delicate strawberry cheesecake macarons that combine the nutty flavor of almond flour with a creamy filling, creating a perfect dessert treat.

Scale

1 cup almond flour

2 cups powdered sugar

3 large egg whites (room temperature)

1/4 cup granulated sugar

1/2 cup strawberry purée

4 oz cream cheese (softened)

2 tbsp unsalted butter (softened)

1 tsp vanilla extract

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Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Sift the almond flour and powdered sugar together in a mixing bowl.
In a clean bowl, whip the egg whites until frothy, then gradually add granulated sugar and continue until stiff peaks form.
Gently fold the sifted almond flour and powdered sugar into the meringue.
Add the strawberry purée and vanilla extract, gently folding until combined.
Transfer batter to a piping bag and pipe small circles onto the baking sheets.
Let the piped macarons rest for about 30 minutes until they form a skin.
Bake for 15-20 minutes until they have risen and can lift off cleanly.
Prepare the filling by mixing cream cheese and butter, adding the remaining strawberry purée and vanilla.
Once cooled, sandwich the macarons with the filling.

Make sure to let the piped batter rest before baking to achieve the perfect macaron texture.