Blueberry Cheesecake Macarons

Colorful French Confections To Make At Home, Shipped Right to Your Door

Suggested Cookbook
Colorful French Confections To Make At Home, Shipped Right to Your Door

Blueberry Cheesecake Macarons Recipe

Blueberry Cheesecake Macarons are a delicious twist on the traditional French dessert. The delicate almond macaron shells are filled with a creamy blueberry cheesecake filling that will leave your guests speechless.

Ingredients

1 cup almond flour
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup jam (blueberries)
3 large egg whites
- 1/4 teaspoon cream of tartar
- blue food coloring gel
- 1/4 cup granulated sugar
- 4 oz softened cream cheese for the Blueberry Cheesecake Filling
- 1/4 cup softened unsalted butter
1 1/2 cups powdered sugar

Time Needed

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes

Instructions

Preheat the oven to 300°F and line a baking sheet with parchment paper to make the macaron shells.
Sift together the powdered sugar and almond flour in a medium mixing bowl.
Place aside.
In a large mixing bowl, beat the egg whites on medium speed with an electric mixer until foamy.
Continue to beat until soft peaks form after adding the cream of tartar.
Add the granulated sugar gradually and beat on high speed until stiff peaks form.
Add a few drops of blue gel food coloring and mix well.
In two batches, gently fold in the sifted dry ingredients until the batter is smooth and shiny.
Fill a piping bag with a round tip with the batter.
Pipe 1-inch circles onto a baking sheet lined with parchment paper, about 1 inch apart.
Tap the baking sheet a few times on a flat surface to release any air bubbles.
Allow the macaron shells to cool for 30 minutes, or until a skin forms on top.
Bake the macarons for 18-20 minutes, or until they are set but not browned.
Allow the macaron shells to completely cool before filling.
To make the Blueberry Cheesecake Filling, combine the softened cream cheese and butter in a medium mixing bowl until creamy.
Beat in the powdered sugar gradually until smooth.
Beat in the blueberry jam and vanilla extract until well combined.
Fill a piping bag fitted with a small round tip with the filling.
Pipe a small amount of filling onto half of the macaron shells' flat sides.
To make sandwiches, top with the remaining macaron shells.
Serve immediately or refrigerate in an airtight container for up to 3 days.