Strawberry Cheesecake Macarons

Instructions

1. 1

   In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.

2. 2

   Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!

3. 3

   Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.

4. 4

   Line a baking sheet with parchment paper. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.

5. 5

   Preheat the oven to 285ºF (140ºC).

6. 6

   Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.

7. 7

   When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.

8. 8

   Enjoy!

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