Thursday, November 29, 2012

Recipe - Strawberry Cheesecake Macarons

Recipe - Strawberry Cheesecake Macarons

~ Click here to download PDF Version for printing! ~

My craving for strawberry cheesecake started when my friend, Pf, sent me a picture of the cheesecake she made for a birthday - just realized something, she hasn’t made a cake for me before :(

I didn’t want to make a whole cheesecake because I’ll binge on it, so I started to think of other things as an alternate – tarts, mousse, Japanese cotton cheesecake, MACARONS! 

I chose macarons because they’re so delicately gorgeous and I know everyone’s taste buds and eyes will like it. Of course I use the Macaron Maestro Zumbo’s macaron shell recipe! Waiting for the sugar to heat up till 118C was a pain for me because I don’t have gas cooker at home, but that gave me more time to nibble on something (I tend to get really hungry when I cook).

Processing almond is really crucial to have a shiny smooth macaron – or else it might end up like my pimply macaron (I got lazy and didn’t process – NO NEXT TIME!).

The cheesecake filling can be substituted by other seasonal fruits, such as berries. Hope your macarons will turn out as delicious as mine! I think my mum liked it so much that she dropped a whole box of macarons onto the kitchen floor which created cracks so she can have it all to herself :(


Strawberry Cheesecake Macarons

Recipe adapted from Zumbo (didn't use the recipe from Masterchef because it seemed more complicated)

125g caster sugar
40g water
50g egg whites
135g pure icing sugar, sieved
135g almond meal, sieved
45g egg whites
Few drops of red colouring

Strawberry Cheesecake filling:
100g cream cheese, softened
½ cup of icing sugar
½ cup fresh strawberries, diced


Process almond meal till fine

Boil caster sugar and water to 118C. 

Place 50g egg whites in electric mixer fitted with whisk attachment.

Slowly stream hot sugar mix down side of bowl and whisk until it cools to about 50C. 

In a large bowl place sieved icing sugar, almond meal, colouring and 45g egg whites on top.

Add meringue mixture to this and mix until combined.

Pre-heat oven to 150C. 

Pipe 20c-sized pieces on to a baking sheet lined with silicone baking paper or silicone mat. 

Tap the base of the tray to remove any air bubbles. 

Leave for 30-60 minutes until a skin forms and they are touch dry. 

Bake for 16 minutes at 150C. 

Allow the macaron shells to cool on the hot baking sheet

Flip the shells over and pair them on a clean baking tray.

In a large bowl, mix the cream cheese, icing sugar and strawberries together

Spoon the mixture onto the shells and combine


  1. Such beautiful feet! And I love the sound of cheesecake macarons!

    1. Thanks :) I was over the moon when I saw those feet!

  2. The stuff you are writing blows out my mind.
    free recipes


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