Sweetie Darling

How To Make Strawberry Cheesecake Macarons

Date - 30th January 2017 / Author - Billie / Category - Recipes

Strawberry Cheesecake Macarons

Why Make Macarons?

If you’ve had a macaron, you’ll know exactly why you should be making macarons.

If you haven’t had a macaron… well, it’s like the most delicately light, sweet ‘biscuit-y type’ piece of heaven in existence. 

They are so delicate that they make me feel delicate… and a bit more glam than I actually am. In real life I am zero percent glam. With a macaron I’m like 20% glam. That’s quite a jump and it feels good.

Macarons can be flavoured and filled with anything from simple buttercream to the more indulgent patisserie cremes and ganache, meaning they can be as rustic or as delectable as you like.

I’ve filled mine with a cheesecake filling to make strawberry cheesecake macarons.

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The Best Macaron Recipe

My strawberry cheesecake macarons recipe is made from adapting and combining both a recipe from the Laduree Sucres book and one from The Secret of Macarons.

Both are stunning books and well worth getting if you find you quite like a macaron.

This strawberry cheesecake macaron recipe doesn’t involve heating sugar in any way so it’s super easy but you still achieve beautifully smooth shells.

And feet.

As a general rule, feet make me gag.

Macaron feet however, are the most perfect feet imaginable and you actually want these feet.

Strawberry Cheesecake Macarons

Strawberry cheesecake macarons consist of plain macaron shells with a strawberry cheesecake filling.

This means that you can use the shell recipe and add whatever fillings you desire!

My Top Tips For Making Macarons

Blitz your almonds and icing sugar.

Ground almonds look small but they’re not. They’re actually really granular and you want them as fine as possible.

Use a food processor (I use my nutribullet) to blitz them and make them super fine.


Sift, sift, sift. Even after a good Nutribullet blitz, there are some pesky larger pieces that remain.

Discard these traitors. You don’t need that kind of betrayal in your life.

Fold Carefully

The paste formed when you mix your meringue into your almond/ icing sugar mix is called macronage.

It’s important and deserves some time to be spent on it.

The process is to fold the almond mix and meringue together.

Do this by scraping around the sides of the bowl and into the middle and every few turns, cut through the middle of the batter with your spatula.

Macronage should flow slowly, like ‘lava’, but it should not run.

Strawberry Cheesecake Macarons

Pipe Evenly

Use a plain nozzle to pipe your macarons. Having a template will help hugely.

There are macaron mats that exist with guides that you pipe directly onto and then bake. 

I will be investing in one of these because the alternative is drawing around a circle cutter aaaaand all together now… ain’t nobody got time fo’ dat!

When piping, hold your nozzle close to the surface and squeeze so the macaronage spreads out to the right size. Stop squeezing completely before you lift the nozzle away.

Tap the tray on the work surface to get rid of any air bubbles.

Leave To Dry

One of the most important parts of making macarons is letting them dry before they are baked.

The piped macaron shells just need to be left until the shells aren’t tacky any more.

This will vary depending on climate.

I have had days where I’ve had to leave my shells out for an hour because it’s been so damp, and days where 25 minutes is fine.

I know some people only leave them for 15 minutes so I’m afraid it will take a bit of trial and error but it is well worth it.

Don’t forget to use #yesdarling on Instagram to show me your bakes!

Billie xx

How To Make Strawberry Cheesecake Macarons
Print Recipe
Servings Prep Time
25 macarons 1 hour
Cook Time
15 minutes
Servings Prep Time
25 macarons 1 hour
Cook Time
15 minutes
How To Make Strawberry Cheesecake Macarons
Print Recipe
Servings Prep Time
25 macarons 1 hour
Cook Time
15 minutes
Servings Prep Time
25 macarons 1 hour
Cook Time
15 minutes
  • 140 g ground almonds
  • 125 g icing sugar
  • 3 egg whites
  • 105 g caster sugar
Strawberry Cheesecake Filling
  • 60 g butter
  • 100 g full fat cream cheese
  • 200 g icing sugar
  • 2 tbs strawberry jam
  1. Blitz ground almonds and icing sugar in a food processor to make a very fine mix. Sift this into a bowl, discarding any large grains leftover.
  2. Whisk your 3 egg whites until frothy then add your caster sugar in thirds. Whisk for a minute between each addition then whisk until your meringue is stiff and not moving anywhere.
  3. Fold your meringue mixture into your almond mixture to make the macaronage. You can also add gel colour at this stage. The ideal consistency of your macaronage is for it to flow like magma; it shouldn't be runny. If your macaronage needs loosening, whisk an extra 1/4 egg white and add this to the mix.
  4. Use a piping bag with a round tip to pipe small rounds onto a baking tray lined with baking paper, or onto a macaron mat. The rounds should be around 1.5" in diameter but they will spread slightly so I always 'underpipe' a little to allow for spreading. I draw around a circle cutter as a guide for my macarons. I can fit 25 circles onto one baking sheet and this mix is enough for 50 shells.
  5. Preheat your oven to 140C fan. Leave the macaron shells to dry at room temperature until the shells are no longer tacky. This could be anything from 15 minutes to an hour depending on weather conditions and climate.
  6. Once dried, bake for 15-17 minutes. The specific baking time will depend on your oven and it is something that will be learned by trial and error.
  7. Once baked, wipe a damp cloth over your work surface and slide your sheet of macarons onto the surface. The water will help release the macarons from the baking paper. Leave them to cool completely before gently peeling them away from the baking paper. Trying to remove them whilst warm will result in the inside of the macarons being left behind on the baking paper, or breakage.
Strawberry Cheesecake Filling
  1. Beat the butter and cream cheese together then add in the icing sugar and jam and mix until combined. Refrigerate the cheesecake filling until it firms up a little. This will make it much easier to pipe.
  2. Pipe a blob of filling onto half the macaron shells then add another macaron shell.
  3. Cheesecake macarons should be kept in the fridge but left to come to room temperature before eating. Macarons always taste better after being left in the fridge overnight, allowing the flavours to deepen.
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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons


Comments 2 comments to this post

23rd May 2017 at 6:35 pm / Deborah / Write:

I just was sent to your link, via a Pinterest picture of your macaroons. Your instructions are very clear, and I like your mentions of possible things to do or not to in your attempt to make perfect pieces of sweetness made with love.

I will be changing my own batch bu instead of using strawberry jam, I am going to use a can of cherry pie filling…using the thickning cherry gel as the strawberry jelly. But also removing some of the actual cherries, wipe them off a touch so I won’t be adding more of the gel…as I then dice the cherries to add to the filling mixture.

I think for lemon cheese cake, use a can of lemon pie filling as the substitute for the strawberry jam, and a nice little shaving oh lemon zest. Hope to try these in the next couple of weekends. (I do dialysis five times a week here at home, so I have to be ready to strike on days I feel I actually have the energy to do so. But what a sweet surprise on long days!!! Thanks for your posting!!! Hugs, deb

24th May 2017 at 1:11 pm / Billie / Write:

Hi Deb, oh wow, your suggestions sound amazing!! Cherry Pie and Lemon Cheesecake both sound incredible the way you want to make them! I’m so pleased you find my instructions clear, you’ll have to let me know how your macarons turn out 🙂 It’s definitely something to look forward to between your treatments too, especially the eating part 🙂 Billie xx

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