Macarons scare people, and mostly it's the drying step nobody warns them about. These ones are forgiving in a useful way: two batters, one bag, and a shell that bakes at 285°F for 13 to 15 minutes until it puffs up on its own little feet.
The filling is the part that makes them taste like cheesecake. Softened cream cheese, powdered sugar and milk beaten smooth, piped in a ring around the edge, with strawberry jam sitting in the middle so it doesn't squirt out when you bite.
You'll get 16 finished sandwiches from three egg whites. Weighing the almond flour and sugars is the single biggest thing you can do for consistency, since a few grams either way changes how the batter folds.
Step-by-Step Instructions
1. Whip the egg whites
Beat the egg whites in a medium bowl until they foam up. Keep the mixer running and sprinkle in the granulated sugar a little at a time. Stop when the whites stand in stiff, glossy peaks.
2. Fold in the dry mix
Sift the powdered sugar and almond flour over the whites. Fold them in, turning the bowl about a quarter turn after every third stroke. The batter is ready when it slides off the spatula in a thick, slow ribbon.
3. Split and color
Move half the batter to a second bowl and stir in the red food coloring until it's evenly pink. Mix just enough to combine. Overworking it here is what flattens the shells.
4. Layer the two colors
Spoon the white and pink batters into two small zip-top bags, snip a corner off each, and squeeze both into one large piping bag. That double layer is what gives each shell its swirl.
5. Pipe and rest
Line a baking sheet with parchment and stick the corners down with a dab of batter. Pipe 1 1/2-inch rounds, lift the sheet and tap it on the counter to settle the batter. Leave them uncovered for 1 hour, until the tops are dry to the touch and a skin has formed.
6. Heat the oven
Set the oven to 285°F (140°C) while the shells rest.
7. Beat the filling
Beat the softened cream cheese, powdered sugar and milk in a medium bowl until smooth. Scrape it into a piping bag and set it aside.
8. Bake and cool
Bake the shells for 13 to 15 minutes, until they've risen and the tops don't wobble. Let them cool on the sheet for 10 minutes before lifting them off.
9. Fill and sandwich
Pipe a ring of cream cheese filling around the edge of one shell and put a small spoon of jam in the middle. Press a second shell on top. Keep them in the fridge until you serve them.
Variations
- Swap the jam for raspberry or seedless strawberry preserves. The method doesn't change.
- Add a quarter teaspoon of vanilla extract to the cream cheese filling if you want it less sharp.
- For a deeper pink shell, use gel coloring instead of liquid. Liquid coloring adds water and can thin the batter.
Pro Tips
How to Store Strawberry Cheesecake Macarons
Refrigerator
Keep filled macarons in a sealed container in the fridge for up to 3 days. They're actually better after a night in there, when the filling softens the shells.
Freezer
Freeze unfilled shells in a sealed bag for up to 1 month. Thaw at room temperature, then fill. Filled macarons freeze for about 2 weeks but the jam may weep.
Reheating
No reheating. Let refrigerated macarons sit out for 10 to 15 minutes before eating so the filling softens.
Frequently Asked Questions
Q: Why did my macaron shells crack in the oven?
Most often the batter was under-folded, so it held too much air, or the shells went in before the tops dried. The skin should feel dry when you touch it lightly. If you're not sure, wait another 15 minutes.
Q: Can I make these without superfine almond flour?
Yes, but process regular almond flour with the powdered sugar until it's fine, then sift it. You'll lose a little volume, so expect slightly flatter shells.
Q: Do I have to rest the piped shells for a full hour?
It depends on your kitchen. Humid days take longer, dry days can be faster. Go by touch, not the clock: the tops should not stick to your finger at all.
Q: Why is my cream cheese filling runny?
Either the cream cheese was too warm or too much milk went in. Beat in extra powdered sugar a tablespoon at a time until it holds its shape, then chill it for 20 minutes before piping.
Q: How do I know the shells are baked through?
They should have risen with a ruffled edge at the bottom and the tops shouldn't move when you nudge the sheet. If the tops slide, give them 2 more minutes.
Strawberry Cheesecake Macarons – Pink Swirl Cookies
Two-tone pink and white almond macarons filled with whipped cream cheese and a dot of strawberry jam. Makes 16 sandwich cookies, baked low at 285°F.
Ingredients
Instructions
- 1Whip the egg whites — Beat the egg whites in a medium bowl until they foam up. Keep the mixer running and sprinkle in the granulated sugar a little at a time. Stop when the whites stand in stiff, glossy peaks.
- 2Fold in the dry mix — Sift the powdered sugar and almond flour over the whites. Fold them in, turning the bowl about a quarter turn after every third stroke. The batter is ready when it slides off the spatula in a thick, slow ribbon.
- 3Split and color — Move half the batter to a second bowl and stir in the red food coloring until it's evenly pink. Mix just enough to combine. Overworking it here is what flattens the shells.
- 4Layer the two colors — Spoon the white and pink batters into two small zip-top bags, snip a corner off each, and squeeze both into one large piping bag. That double layer is what gives each shell its swirl.
- 5Pipe and rest — Line a baking sheet with parchment and stick the corners down with a dab of batter. Pipe 1 1/2-inch rounds, lift the sheet and tap it on the counter to settle the batter. Leave them uncovered for 1 hour, until the tops are dry to the touch and a skin has formed.
- 6Heat the oven — Set the oven to 285°F (140°C) while the shells rest.
- 7Beat the filling — Beat the softened cream cheese, powdered sugar and milk in a medium bowl until smooth. Scrape it into a piping bag and set it aside.
- 8Bake and cool — Bake the shells for 13 to 15 minutes, until they've risen and the tops don't wobble. Let them cool on the sheet for 10 minutes before lifting them off.
- 9Fill and sandwich — Pipe a ring of cream cheese filling around the edge of one shell and put a small spoon of jam in the middle. Press a second shell on top. Keep them in the fridge until you serve them.
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