Strawberry Cheesecake Macarons combine the flavors of strawberry cheesecake with the melt in your mouth texture of macarons to create a truly delightful and unique dessert.
Beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and continue beating the egg whites until stiff peaks just start to form (the egg whites don't collapse anymore when the beater is held upside down), about 2 1/2-3 minutes. Taking care not to over beat at this point. Gently fold in the sugar and a couple drops of red food coloring with a rubber spatula.
Sift the powdered sugar and almond flour over the egg whites. Using a rubber spatula, gently fold in the dry mixture until combined. Taking care not to over mix while doing so.
Line two baking sheets with parchment paper. Fill a piping bag with the batter and pipe 2 inch circles onto the baking sheets, leaving an inch or so between each circle. Give each sheet a good tap on the counter to get rid of any air bubbles. Sift the freeze dried strawberries over the macarons (see notes).
Let the cookies rest for at least 1 hour or until they are no longer sticky to the touch. They should form a dry shell before you put them in the oven.
Preheat the oven to 325°F (163°C). Bake the macarons for 10 minutes or until they have risen to form "feet". Let rest on the baking sheets until they have cooled completely.
While cookies are baking, prepare the filling by mixing together the cream cheese, powdered sugar, milk and vanilla. After cookies have cooled, pipe a circle of the filling onto one cookie and sandwich with another cookie. If desired, sprinkle colored sprinkles on the filling sandwiched between the cookies.
Cookies can be stored in the refrigerator in an airtight container for up to a week.