Ingredients
Scale
- 100 g Almond flour (super-fine)
- 100 g Powdered sugar
- 70 g Egg whites (aged at room temperature for 1–2 hours or overnight in the fridge)
- 70 g Granulated sugar
- 1/4 tsp Cream of tartar (optional)
- 2–3 drops Red gel food coloring (or pink)
- 120 g Cream cheese (full-fat, softened)
- 30 g Unsalted butter (softened)
- 60 g Powdered sugar (sifted)
- 2 tbsp Strawberry jam or preserve (seedless)
- 1/2 tsp Vanilla extract
- 50 g White chocolate (good quality, chopped)
- 1 tsp Coconut oil or vegetable shortening (optional)
Instructions
- Prepare the macaron shells by mixing almond flour and powdered sugar, then sifting.
- Whip egg whites to stiff peaks, gradually adding granulated sugar until glossy.
- Fold in dry ingredients until the batter reaches a 'lava' consistency.
- Pipe onto baking sheets and let them rest to form a skin before baking at 300°F (150°C).
- For the filling, beat cream cheese and butter, then mix in powdered sugar and strawberry jam.
- Assemble cooled macaron shells with the filling and drizzle with melted white chocolate.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 102
- Sugar: 10 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg