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Tasty Apprentice
Have you ever had a taste of strawberry cheesecake macarons? I'm thrilled to share with you our best-loved treat, which was a family's traditional recipe. It makes a lovely combination of thick cheesecake and genuine strawberries that melts in your mouth with every bite! 
Ingredients:
3 egg whites, room temperature
ΒΌ cup granulated sugar(50 g)
1 ΒΎ cups powdered sugar(210 g)
1 cup superfine almond flour(100 g)
3 drops red food coloring
Filling:
8 oz cream cheese(225 g), softened
1 cup powdered sugar(120 g)
2 tablespoons milk
strawberry jam
Procedure:
1. Beat egg whites until foamy, then gradually add sugar until stiff peaks form.
2. Sift powdered sugar and almond flour over egg whites, fold gently until batter is like lava. Split batter in half, add food coloring to one half.
3. Put each batter into separate bags, then squeeze them into a larger bag for a multicolor effect.
4. Pipe dollops onto a baking sheet lined with parchment paper, let them rest for 1 hour.
5. Preheat the oven to 285ΒΊF (140ΒΊC).
6. Mix cream cheese, powdered sugar, and milk for filling, then transfer to piping bag.
7. Bake cookies for 13-15 minutes until risen, let them cool for 10 minutes.
8. Fill cookies with cream cheese mixture around the edge and a small amount of jam in the center, then sandwich with another cookie.
9. Refrigerate before serving. Enjoy!
And there you have it, your delightful strawberry cheesecake macarons are ready to be enjoyed! Enjoy every bite, and tell your friends and family about your experience.
Ingredients:
3 egg whites, room temperature
ΒΌ cup granulated sugar(50 g)
1 ΒΎ cups powdered sugar(210 g)
1 cup superfine almond flour(100 g)
3 drops red food coloring
Filling:
8 oz cream cheese(225 g), softened
1 cup powdered sugar(120 g)
2 tablespoons milk
strawberry jam
Procedure:
1. Beat egg whites until foamy, then gradually add sugar until stiff peaks form.
2. Sift powdered sugar and almond flour over egg whites, fold gently until batter is like lava. Split batter in half, add food coloring to one half.
3. Put each batter into separate bags, then squeeze them into a larger bag for a multicolor effect.
4. Pipe dollops onto a baking sheet lined with parchment paper, let them rest for 1 hour.
5. Preheat the oven to 285ΒΊF (140ΒΊC).
6. Mix cream cheese, powdered sugar, and milk for filling, then transfer to piping bag.
7. Bake cookies for 13-15 minutes until risen, let them cool for 10 minutes.
8. Fill cookies with cream cheese mixture around the edge and a small amount of jam in the center, then sandwich with another cookie.
9. Refrigerate before serving. Enjoy!
And there you have it, your delightful strawberry cheesecake macarons are ready to be enjoyed! Enjoy every bite, and tell your friends and family about your experience.
I can't believe how simple the recipe is to follow, yet the result is pure perfection. The combination of the light, airy macaron shells with the creamy cheesecake filling and the burst of strawberry jam in the center is just heavenly. Plus, they're so pretty with the multicolor effect β they almost look too good to eat! Almost. I can't wait to whip up a batch of these and impress my friends and family with this delightful treat. Thanks for sharing such a fantastic recipe! 
