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These Strawberry Cheesecake Macarons are the perfect start to any Springtime dessert. Out of all the delicious macaron flavors I have made, these are the best ones so far!

We love making french macarons to share with you! The outer shell has a beautiful pink color. The filling is my creamy homemade cream cheese buttercream and it has a dollop of homemade strawberry jam in the center.

On top, we drizzled some white chocolate and sprinkled crushed graham crackers, and added fun sprinkles to finish it off.

Making macarons has definitely become a favorite pastime of mine and my daughter's, however, this little cookie can be so temperamental but I do believe we have found a balance that works for us, and our cookies are coming out great almost every time.

So let me show you how to make these delicious Strawberry Cheesecake Macarons.

How to Make Strawberry Cheesecake Macarons

The number one thing that I can tell you is to get an oven thermometer for the oven. Most macarons should be cooked at 300 degrees.

Start by gathering all your ingredients —

• powdered sugar
• Blue Diamond almond flour
• egg whites
• egg white powder
• sugar
• Red Food Coloring
• Cream Cheese buttercream frosting
• Strawberry Jam
• silicone piping bags with round tip
• White chocolate chips for melting
• sprinkles
• crushed Graham Crackers
• Strawberry Powder

The Batter

Start by combining 1 and 1/2 cups of powdered sugar with 1 cup of almond flour. You will also want to add 1 tablespoon of egg white powder and 1 tablespoon of strawberry powder. This will help your cookies to fill out more and not be hollow.

Now, using a sifter, sift the almond flour mixture. The reason you do this is so that you get rid of all the clumps that are in the almond flour. You want a very superfine powder to work with. This will ensure your cookies come out smooth on top.

Just throw away the clumpy bits because you will not use them. Set the other bowl aside.

The best almond flour to use is the Blue Diamond Finely Sifted Almond Flour. If you use this flour, no sifting is needed. It is what we use now in place of other almond flour brands we have used.

Time to Add the Meringue

Now, in your stand mixer, beat the egg whites until they are fluffy. Then, add in the sugar and beat on speed 6 until somewhat stiff. The egg whites need to be stiff enough to create a little bird beak. When you dip the whisk into the egg whites and pull it out, the tip of the whites should stand up easily.

Now, add in the red food coloring. If you want a light pink color, just add in a couple of drops. If you want a deeper color, add 4-5 drops. Mix well.

Fold the meringue into the dry ingredients. The batter will be thick but loose enough to make a figure 8 in the batter.

To whip this batter, you have to be super careful and not overwhip it. This will cause your cookies not to gain their feet.

In the bowl, use a rubber spatula and start a circle in a clockwise motion. When you get back to the top at 12'oclock, then go straight down. That is 1 turn.

Do this 30-45 times.

Now, put your round tip on the piping bag and fill the bag with the cookie batter.

Pipe the cookies onto the tray. You can make smaller ones or you can make bigger ones. The size depends on you. The normal size is about 1 and 1/2″.

Once you pipe the cookies onto your parchment-lined or silicone-lined sheet tray, take a finger and gently tap the top of the cookies if there are any tips sticking up.

Take the tray and firmly tap it on the counter 3 times to remove any air bubbles from the cookies.

Then, let the cookies rest for 15-20 minutes or until the tops are dry to the touch. They should not be sticky at all.

Preheat the oven to 300 degrees and when you are ready to bake the cookies, place them on the middle rack and bake for about 12 minutes.

Let them cool before peeling them off of the parchment paper. Your cookies should have feet like these when they are baked correctly.

Let's Fill Those Cookies

Before filling your cookies, take them and try to match up the sizes as best as you can. Since we are human and not perfect, the sizes will not all be uniform.

You can fill your cookies with whatever flavor of buttercream you like, but for this cookie, we made cheesecake buttercream and then added a dollop of strawberry jam in the middle.

For the buttercream, pipe a line around the outer edge of the cookie bottom leaving a hole in the center. Then, add a small dollop in the center of the jam. You will only do this on one-half of the cookies. Then top with the other half of the cookies.

Decorating the Top of the Cookies

For the topping, melt white chocolate chips and drizzle across the top. Sprinkle on crushed graham crackers and fun sprinkles.

You can eat them right away or store them in the fridge for a couple of hours. I like to let mine stay in the fridge because they just taste SO MUCH BETTER!

Other Macaron Flavors

Be sure to try my other delicious macaron flavors —

• Hot Chocolate Macarons
• Coffee Flavored Macarons
• Strawberry Lemon Macarons
• Lemon Lavender Macarons
• Cinnamon Roll Macarons
• Cotton Candy Macarons

Make Macarons Like a Pro with these Supplies

If you like making macarons or want to try your hand at it, here are some supplies you might want to invest in.

• Macaron Baking Kit
• Gel Food Coloring
• Cookbook on making macarons for beginners
• Macaron baking boxes
• Flour Sifter

Springtime Sweets

• Almond Joy Macaron from A Kitchen Hoor's Adventures
• Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie
• Easy Cream Cheese Frosting from Art of Natural Living
• Easy Springtime Fudge from A Good Life
• Meyer Lemon Cashew Fudge/Lemon Kaju Kathli from Magical Ingredients
• Nan-e Berenji (Persian Rice Cookies) from That Recipe
• Strawberry Cheesecake Macarons from Jen Around the World
• Tropical Cupcakes with Passion Fruit Frosting from Hezzi-D's Books and Cooks

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