STRAWBERRY CHEESECAKE MACARON

Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.

In a bowl, sift together almond flour and powdered sugar to remove lumps.

In a separate bowl, whip egg whites with a pinch of salt until foamy.

Gradually add granulated sugar while continuing to whip until stiff peaks form.

Add food coloring and mix until evenly incorporated.

Gently fold the almond flour mixture into the egg whites until the batter flows like lava.

Transfer the batter to a piping bag fitted with a round tip.

Pipe small circles onto the prepared baking sheets, leaving space between each.

Tap the baking sheets on the counter to release air bubbles.

Let the macarons rest for 30-60 minutes until a skin forms on the surface.

Bake in the preheated oven for 15-20 minutes until the shells are firm.

Allow the macarons to cool completely on the baking sheets.

In a bowl, beat cream cheese until smooth, then add heavy cream, sugar, vanilla, and lemon juice.

Mix until the filling is light and fluffy.

Chop strawberries and fold them into the cream cheese mixture.

Pipe the filling onto half of the macaron shells and sandwich with the remaining shells.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Spice Level:

Allergens