I’m not big on telling some whimsical story before we get to the good stuff – the recipe. So here is, a tasty sweet treat that can be challenging to make if you don’t use the tips and tricks learned by others. Enjoy!
Chocolate Macarons with Strawberry Cheesecake Filling
Chocolate Macaron Batter
(Makes about 13 sandwiched macarons)
1 cup powdered sugar
½ cup powdered almonds/almond meal
3 tbsp cocoa powder
2 large egg whites, at room temperature
Pinch of salt
1 tsp Cream of tartar
5 tbsp granulated sugar
- Preheat oven to 350 degrees
- Line two baking sheets with parchment paper (to make it easier you may want to use a sharpie on the back of the parchment paper to draw a one inch circle for each macaron shell) and have a pastry bag with a plain tip (about ½ inch) ready.
- Sift the powdered sugar, almond powder and cocoa powder (so there are no lumps) into a medium bowl and discard the larger lumps. Add cream of tartar and salt. Set to the side until step 5.
- Using a mixer, beat the egg whites (if eggs were not at room temp, place eggs in glass of warm water for 2 mins) until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm peaks form, about 2 minutes.
- Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps).
- Pipe the batter on the parchment-lined baking sheets in 1 inch circles evenly spaced one inch apart (follow the circles that you drew earlier).
- Tap the baking sheet/pan a few times firmly on the countertop to flatten the macarons, and to remove the air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
- Bake (one tray at a time) for 10 to 15 minutes. Once done baking, let macaron shells cool completely.
- Once cooled, begin to flip and match like sized macaron shells so they are ready for the strawberry cheesecake filling.
Strawberry Cheesecake Macaron Filling
4 oz of strawberry cream cheese (room temp)
1/2 cup of heavy whipping cream
2 tbsp powdered sugar
½ tsp of vanilla extract (optional)
¼ cup strawberry jam (¼ cup sugar, 5 – 8 strawberries chopped, and 1 tbsp lemon juice)
- Place chopped strawberries in a pot on the stove. Smash strawberries with a masher and put stove on medium heat.
- Add lemon juice, when it starts to simmer add sugar and stir until melted
- Remove jam from heat and pour 1/4 cup over the cream cheese in a glass dish. Add a few drops of food coloring. After it is mixed well, place in the refrigerator until step 5 (save the rest of the strawberry jam for drizzling over the top of the macarons).
- In a medium bowl, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
- Using a rubber spatula, slowly fold in the strawberry jam cream cheese mixture.
- Place blended filling in the fridge to chill for a few minutes, let cool completely before piping. While you wait for it to cool, have a pastry bag with a plain tip (about 1/2 inch – so pieces of strawberry will fit through the hole) ready.
- Pipe a small amount of filling (about a ½ inch mound) on the inside of the macaron shells and then gently sandwich them together.
Macaron Decoration Options:
- Dip ⅓ of the macaron into melted chocolate and then dip into crushed almonds.
- Drizzle the melted chocolate over macarons and then sprinkle crushed almonds on top and lastly, add a small drop of leftover strawberry jam on the tippy top.
Let macarons stand for one day before serving, to meld the flavors (don’t worry I ate mine immediately and they were delicious). Serve macarons at room temperature, but store in the refrigerator.
Click on my YouTube video link for the visual recipe instructions:
Sweet Chocolate and Strawberry Cheesecake Macarons
Here are some items you can find on Amazon that were used during the making of this recipe. I will receive compensation if you click and purchase any of the follow products below:
Pipping Bags Wilton Disposable 16-Inch Decorating Bags, 12 Pack
Icing Tips Wilton 418-1703 Round Star Icing Tip Set, Large
Sifter Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
Parchment Paper Reynolds Premium Parchment Paper (Non-Stick, 75 Square Foot Roll, 2 count)
Rubber Spatulas Farberware Set of 2 Scraper Spatulas, Red
Handheld Mixer Black And Decker Hand Mixer, MX400B
Cream of TartarMcCormick Cream of Tartar, 1.5 oz
Almond Powder Bob’s Red Mill Super Fine Almond Flour, 16 Ounce Packages (Pack of 4)
Cocoa Powder Nestle Toll House Cocoa, 8 Ounce
This link was very helpful when learning tips and tricks to making macarons – Please check out Beth’s YouTube Video https://youtu.be/xJ636Y8N6E8