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These beautiful and decadent strawberry cheesecake macarons are made with a two-tone macaron shell, then filled with a luscious strawberry cheesecake filling – making them perfect treat for any celebration!

Strawberries are pretty much the fruit of any summer! Fresh and juicy strawberries are the most refreshing snacks of all time.

Of course, as a baker, I also love how versatile strawberries are for baking and desserts.

Strawberry and Cheesecake Two-Tone Macarons

These strawberry cheesecake macarons are the love child of fresh summer berries and luscious cream cheese frosting. And it doesn’t hurt that they are gorgeous!

The two-tone shells are the result of making two colors of macaron batter. The recipe for these strawberry cheesecake macarons also goes in-depth about how to make these pretty macaron shells.

Your strawberry cheesecake macaron dreams await!

Recipes you’ll love

If you’re looking for more delicious macaron recipes, here are some of our favorites:

Ingredients & Notes

For these Strawberry Cheesecake Macarons, you’ll need a few tools and ingredients. These are some of my favorites:

Almond Flour – I’m currently using Kirkland Almond Flour, which I usually get from Amazon.
Digital Kitchen Scale and Oven Thermometer – Macarons can be finicky; I highly recommend these two tools for the precision and accuracy required in making macarons.
Piping Tip like the Wilton #12 – This is the preferred piping tip that I attach to a piping bag.
Silicone Mats – I prefer silicone baking mats, but you can also use parchment paper.
Freeze Dried Strawberries – Either whole or powdered freeze-dried strawberries will work for this recipe. The freeze-dried strawberries don’t have water, which means that the frosting won’t have any excess moisture.

How to make Two Tone Macaron Shells?

Macaron Shells

These macarons use my basic macaron shell recipe. I use a French meringue-based macaron recipe, similar to the one I use for many other macaron flavors like these Froot Loops Macarons or these Masala Chai Macarons.

I highly recommend that you weigh the ingredients for the macaron shells to be as precise as possible. I use this scale for accuracy, but any kitchen scale will work. If you’d like more tips on macarons, check out this post on Macaron Tips!

Combine the dry ingredients:

Start by sifting the almond flour, and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.

I typically sift the almond flour and icing sugar at least twice to ensure that no clumps remain. This makes for smooth macaron shells! This is the sieve that I use to make sure no clumps remain!

Make the meringue:

Next, make the meringue, by beating egg whites, granulated sugar, and a pinch of cream of tartar.

You can do this part on a stand mixer or a hand mixer. For smaller batches of macarons, I prefer to use my Kitchenaid hand mixer.

Pre-heat oven to 300ºF.

Once done, pour all the almond flour and icing sugar mixture into the egg whites.

Roughly mix just until it is incorporated. Don’t mix too much at this point for two-tone macarons.

Two-Tone Macarons

Divide the macaron batter into two – color half with pink gel food color, and leave the other half plain.

Macaronage each batch separately. Fold the batter with a rubber spatula until the paste flows like a ribbon. Repeat with the second color.

Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.

Line a plate with plastic wrap. Transfer the pink batter covering half the plate in a log shape. Transfer the white batter to the other half of the plate, beside the pink batter.

Roll the plastic wrap into a log. Then carefully transfer it to the piping bag fitted with a tip.

Pipe onto Baking Tray:

Once you’re satisfied with the batter, it’s time to pipe it on the tray.

Prepare a baking sheet with parchment paper or a silicone baking mat. I like using these silicone baking mats with the circle templates drawn on. But you can experiment with parchment paper as well!

Transfer your batter to a piping bag, fitted with a round tip. I like to use this Wilton #12 round decorating tip.

Pipe into circles using following the template on the silicone baking mats. Use a toothpick or cookie scribe to adjust any of the shapes.

Rest, then Bake

Rest the batter until it is no longer tacky to the touch. It takes about 30 minutes in my kitchen. Once the shells have rested, bake them in a preheated oven at 300ºF.

Strawberry Cream Cheese Frosting

Crush the freeze-dried strawberries into a fine powder.
Beat together room temperature butter and cream cheese until fluffy using a stand mixer or electric hand mixer.
Add in icing sugar, about 1/3 cup at a time, mixing between each addition.
Sift in the crushed freeze-dried strawberries
Beat until fully incorporated and the frosting is light and fluffy.
Fill a large piping bag fitted with the desired tip with strawberry cream cheese frosting.

Fill, Assemble and Mature

Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.
Pipe a ring of strawberry cream cheese frosting on half the macarons.
Fill the ring with strawberry filling or strawberry jam.
Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies.
Macarons taste best when they’ve rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the refrigerator for at least 24 hours to mature. Remove from fridge 20 minutes before serving.