Recipes, re-invented from cooking shows

Strawberry Shortcake Macarons

Name: Strawberry Shortcake Macarons
Prep time: 30 minutes (plus 30 minutes resting)
Cook time: 12-14 minutes per batch
Total time: 2 hours

Prep. Time:

Baking Time:

Total Time:

30 minutes (plus 30 minutes resting)

12-14 minutes per batch

2 hours

Serves:

20 sandwich macarons (40 shells)

What Makes This Special

This recipe transforms the traditional strawberry cheesecake into an elegant French macaron with distinctly American flavors. The addition of graham cracker dust in the filling mimics a cheesecake crust, while roasted strawberry powder intensifies the berry flavor without adding moisture that could compromise the delicate shells.

Pro Tips for Success

Weather matters: Avoid humid days (over 70% humidity) as shells won't develop proper skin
Scale accuracy: Weight measurements are crucial—invest in a kitchen scale for best results
The tap test: Properly baked shells should not wiggle when gently touched
Troubleshooting: Cracked tops usually mean oven too hot; no feet means insufficient resting time
Make-ahead friendly: Unfilled shells freeze beautifully for up to 2 months

Storage

Refrigerate assembled macarons up to 5 days or freeze up to 1 month. Always bring to room temperature 30 minutes before serving for optimal texture and flavor.

Serves 10-20 depending on occasion. Perfect for special celebrations, afternoon tea, or when you want to impress.

Ingredients

SHELLS:
3/4 cup (75g) super-fine almond flour
1 1/3 cups (150g) powdered sugar
55g egg whites (about 2 large eggs, aged 24-48 hours at room temperature)*
1/4 cup (50g) granulated sugar
Soft pink gel food coloring
1/2 teaspoon pure vanilla extract
1 tablespoon freeze-dried strawberry powder (optional, for enhanced color and flavor)

*Aging egg whites concentrates them and creates more stable meringue

FILLING:
6 oz cream cheese, room temperature
3 tablespoons powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
2 tablespoons high-quality strawberry preserves
1 tablespoon organic strawberry powder
2 graham crackers, finely crushed (about 2 tablespoons)
Pinch of sea salt

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Instructions

SHELLS
Prep your workspace: Line two half-sheet pans with parchment paper. Draw 1.25-inch circles 1 inch apart as guides (optional but helpful for beginners).

Make the dry mix: Sift almond flour and powdered sugar together twice through a fine-mesh sieve into a large bowl. Whisk in strawberry powder if using. This mixture is called "tant pour tant."

Create the meringue: In a spotlessly clean stand mixer bowl, whip egg whites on medium speed until foamy. Gradually add granulated sugar and increase to high speed. Whip until stiff, glossy peaks form (about 3-4 minutes). Add food coloring and vanilla.

Master the macaronage: Add one-third of the almond flour mixture to meringue. Using a large rubber spatula, fold in J-shaped motions, pressing against the bowl sides. Add remaining flour mixture in two additions. The batter is ready when it flows like thick ribbon and a dollop disappears back into the mixture within 8-10 seconds.

Pipe with confidence: Transfer to a piping bag with a 1/2-inch round tip. Pipe straight down onto parchment, releasing pressure before lifting. Don't worry about perfect circles—they'll spread slightly

Rest and bake: Tap pans firmly to release air bubbles. Let sit 30-45 minutes until you can gently touch the surface without batter sticking to your finger. Meanwhile, preheat oven to 300°F (convection) or 325°F (conventional). Bake one pan at a time for 12-14 minutes, rotating halfway through. Shells should develop "feet" and not wiggle when gently touched.

FILLING AND ASSEMBLY:
Whip the base: Beat cream cheese with an electric mixer until completely smooth and fluffy, about 4 minutes. Scrape bowl frequently.

Build the flavor: Add powdered sugar, cream, and vanilla. Beat until light and airy, about 2 minutes more.

Add the magic: Fold in strawberry preserves, strawberry powder, graham cracker crumbs, and salt until just combined. The filling should be smooth but with tiny visible specks of graham cracker.

Prep for assembly: Transfer to piping bag fitted with a small round tip.

Match your shells: Pair similar-sized shells. Turn half upside down on your work surface.

Fill with finesse: Pipe a small mound of filling (about 1 teaspoon) onto each upturned shell, leaving a 1/8-inch border.

Create the sandwich: Gently place matching shells on top, giving a slight twist to spread filling to edges without overflow.

The patience payoff: Arrange in an airtight container and refrigerate for 24-48 hours. This "maturation" process allows the shells to soften slightly and flavors to meld into perfection.