Strawberry Cheesecake Macarons

 Strawberry Cheesecake Macarons:

(Gluten Free)

• 75 g ground almonds or almond meal
• 115 g icing sugar (confectioners sugar)
• 2 large egg whites
• 50 g Caster sugar
• pink food colouring paste 

1. Place the ground almonds/almond meal and icing sugar (confectioners sugar) into a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking trays with baking paper.
2. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar (about 1 tbls at a time) to make a firm, glossy meringue. Whisk in enough food colouring to give a baby pink colour.
3. Using a spatula, fold in the almond/icing sugar mixture into the meringue, one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1-cm/ 1/2-inch plain nozzle. Pipe an even amount of small rounds onto the prepared baking trays. Tap the baking sheets firmly onto a work surface to remove air bubbles. Leave at room temperature for 30 minutes or until a thin skin forms on the top of the shells. Preheat the oven to 150 °C/ 302 °F/Gas Mark 3.
5. Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macarons off the baking paper. Leave to cool completely on a wire rack.

 Strawberry Cheesecake Filling:

• 160 grams/5.64 ounces Cream cheese block
• 1 1/2 tbls cream
• A squeeze of lemon juice
• 1/3 cup caster sugar
• Strawberry jam

1. Beat cream cheese until smooth. Add cream and continue beating.
2. Add the squeeze of lemon juice and the caster sugar until smooth.
3. Fill a piping bag with the cheesecake filling and pipe onto half the macaron shells.
4. Put a dollop of strawberry jam onto the cheesecake mixture and sandwich a second macaron shell on top. 

Leave the macarons in the fridge for a few hours to let the flavours infuse.