Strawberry Cheesecake Macarons
- Almond Flour: 100 grams
- Powdered Sugar: 100 grams
- Egg Whites: 75 grams (about 2 large eggs)
- Granulated Sugar: 50 grams
- Cream of Tartar: 1/4 teaspoon
- Vanilla Extract: 1/2 teaspoon
- Strawberry Extract: 1/2 teaspoon
- Pink Food Coloring: Optional, a few drops
- Freeze-Dried Strawberries: 2 tablespoons, crushed (optional garnish)
- Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar in a bowl and set aside.
- In a clean mixing bowl, beat the egg whites and cream of tartar until foamy, then gradually add granulated sugar until stiff peaks form.
- Mix in vanilla extract, strawberry extract, and pink food coloring.
- Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows like lava.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
- Let the piped macarons rest at room temperature for 30-60 minutes until they form a skin.
- Bake for 15-20 minutes, rotating halfway through, until the macarons have risen and formed a firm shell.
- Let the macarons cool completely on the sheets.
- Prepare the cheesecake filling by beating softened cream cheese and butter until smooth, then gradually add powdered sugar and strawberry extract.
- Assemble the macarons by pairing shells, piping filling onto one shell, and sandwiching with another shell. Garnish with crushed freeze-dried strawberries.
