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Blueberry Cheesecake Macarons Recipe

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4.1 from 14 reviews

Delight in these elegant Blueberry Cheesecake Macarons featuring delicate almond flour shells filled with a creamy, fruity blueberry cheesecake filling. Perfect as a sophisticated dessert or a special treat, these macarons combine the light, airy texture of classic French macarons with the rich, tangy flavor of blueberry cheesecake.

  • Total Time: 1 hour 15 minutes
  • Yield: 30 servings

Ingredients

Macaron Shells

  • 1 cup almond flour (125 gr)
  • 1 1/4 cup powdered sugar (150 gr)
  • 3 egg whites, room temperature (100 gr)
  • 1/2 cup white granulated sugar (100 gr)
  • 1 gr purple food coloring

Blueberry Cheesecake Filling

  • 1 cup fresh or frozen blueberries (for puree)
  • 1 cup unsalted butter (226 gr)
  • 1 cup cream cheese (227 gr)
  • 2 cup powdered sugar, sifted
  • 4 Tbsp blueberry puree

Instructions

  1. Prepare Dry Ingredients: Sift together almond flour and powdered sugar in a mixing bowl and set aside to ensure no lumps in the macaron shell batter.
  2. Whip Egg Whites: Using a stand mixer fitted with a whisk attachment, beat the room temperature egg whites on low speed. Gradually add the granulated sugar one tablespoon at a time while continuing to whisk. Add purple food coloring and increase speed to medium-high. Whip until stiff peaks form, around 10-15 minutes, creating the meringue base.
  3. Fold Dry Ingredients: Gently fold the sifted almond flour mixture into the stiff egg whites using a spatula. Continue folding until the batter flows slowly off the spatula like lava, achieving the perfect macaronage consistency.
  4. Pipe Macaron Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform circles onto a baking mat placed on a baking sheet. Tap the baking sheet a few times to release air bubbles.
  5. Rest the Shells: Let the piped shells rest on the countertop until they develop a dry crust on top and no batter sticks to your finger when touched. This can take approximately 30-60 minutes.
  6. Bake Shells: Preheat the oven to 275°F (134°C) to 300°F (150°C). Bake the shells for 12-14 minutes, adjusting time and temperature based on your oven’s performance. The shells should develop feet and be firm to touch when done.
  7. Cool Shells: Remove the shells from the oven and allow them to cool completely on the baking mat before peeling off carefully. Pair shells of similar size together.
  8. Prepare Blueberry Puree: Blend fresh or frozen blueberries until smooth to create the blueberry puree needed for the filling.
  9. Make Cheesecake Filling: In the stand mixer bowl fitted with the paddle attachment, beat unsalted butter and cream cheese until smooth and combined.
  10. Add Sugar and Puree: Gradually add sifted powdered sugar on low speed until incorporated. Add 4 tablespoons of blueberry puree and beat on medium-high speed for 20-30 seconds to create a light, airy filling.
  11. Pipe Filling: Transfer the blueberry cheesecake filling into a piping bag fitted with a Wilton 2D tip. Pipe filling onto the flat side of one macaron shell and gently sandwich with the matching shell, ensuring the filling does not spill out.
  12. Chill and Store: Place assembled macarons into an airtight container and refrigerate to set the filling and improve flavor meld. Enjoy chilled.

Notes

  • Allow the macaron shells to rest until a skin forms before baking to prevent cracking.
  • Use room temperature egg whites to achieve the best meringue volume.
  • Adjust oven temperature and time according to your specific oven, as temperatures vary.
  • Refrigerate macarons for at least 24 hours before serving to develop full flavor.
  • Bring macarons to room temperature before serving for optimal texture and flavor.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/blueberry-cheesecake-macarons-recipe/