Blueberry Cheesecake Macarons
Try this Blueberry Cheesecake Macarons recipe, or contribute your own.
Try this Blueberry Cheesecake Macarons recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 filled macaron (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 325°F. Prepare 2-3 cookie sheets by lining with silicone baking mats or parchment paper. Set aside.
- Fit a pastry bag with a 1/2-inch (Ateco 806) plain round pastry tip and set aside.
- Combine almond flour/meal, powdered sugar, and salt, in a food processor and mix until almond flour super fine. Set aside.
- In a bowl whip egg whites and granulated sugar to very stiff peaks.
- Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until the batter is smooth but do not over mix to avoid making batter too runny. Batter should appear like thick pancake batter.
- Fill pastry bag with filling and pipe quarter sized/dome shaped mounds onto prepared cookie sheets about 1-inch apart. Macarons will spread a little just after piping.
- Allow macarons to sit at room temperature for 15 minutes before placing in oven. However, if you notice that macarons are still spreading and not holding their shape place immediately in oven.
- Bake for about 15-17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light brown color develop on surface they are completely done.
- Allow to cool on sheets they were baked on.
- Prepare cream cheese filling by combining cream cheese, powdered sugar, and vanilla, mix with a spatula or with machine. If using machine mix on lowest speed to prevent cream cheese mixture from becoming overly soft. Set aside.
- Prepare blueberry filling by placing blueberries and sugar in a saucepan. Stir to a boil. Using a stick blender (or carefully transfer mixture into a blender) blend to a chunky mixture. Return to saucepan and boil for 5-6 minutes until mixture looks like slightly runny jam. It will thicken as it cools.
- Flip half of macarons upside down.
- Fill cream cheese mixture in a piping bag with a small round tip, pipe a circle of filling on flipped over macarons.
- Inside ring of cream cheese fill with cooled blueberry filling.
- Sandwich macaron and place in a refrigerator.
Skipping the food processor step when combining almond flour and powdered sugar guarantees grainy shells that crack in the oven. Fine almond meal still contains microscopic clumps that disrupt the fragile meringue structure during the folding process. Sift the dry ingredients through a fine-mesh sieve after pulsing them together to remove any remaining coarse particles. Achieving smooth tops requires rigorous attention to the folding stage. Stop mixing precisely when the batter flows in a thick ribbon that slowly dissolves back into itself within twenty seconds. Undermixed batter leaves nipple peaks on the piped domes, while overmixed batter spreads into flat, hollow disks on the baking sheet. Let the piped rounds rest at room temperature for fifteen minutes to develop a skin before baking at 325 degrees Fahrenheit. This skin traps moisture, forcing steam to push the shell upward and create the characteristic ruffled foot.
Adapting for Dietary Restrictions
Wheat flour has no place in this recipe naturally, making the transition to a completely gluten-free product simple, provided the almond flour brand certifies its processing lines. Dairy-free bakers face a steeper challenge because standard cream cheese relies heavily on dairy fat for its structural integrity. Swap the standard cream cheese for a dense, coconut-based block cream cheese alternative, but do not use spreadable tub varieties containing excessive water. High moisture content will liquefy the piped filling and dissolve the delicate macaron shells from the inside out. Chill the assembled cookies for at least four hours before serving to allow the moisture from the blueberry reduction to soften the crumb slightly without compromising structural stability.
- Bake until the shells lift cleanly from the silicone mat or parchment paper without tearing.
- Keep mixer speeds on the lowest setting when beating cream cheese to prevent the emulsion from breaking down into liquid.
- Boil the blueberry and sugar mixture for five to six minutes until it reaches a runny jam consistency that thickens upon cooling.
