Blueberry Crumble Cheesecake Macarons
Servings: 50 whole macarons
Ingredients
Filling
- 3/4 stick 3/4 of a 4oz stick unsalted butter room temperature
- 6 oz cream cheese (right from the fridge)
- 1 1/4 cup powdered sugar
- 3/4 teaspoon pure vanilla extract
- 1/2 cup blueberry jam approximately
Graham Cracker Crust
- 117 grams graham crackers (pulverized into fine crumbs) I use Kinnikinnick gluten free graham crackers
- 1/2 stick 1/2 of a 4oz stick unsalted butter
- 3 tablespoons brown sugar
- 1/16 teaspoon salt
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Filling
- Beat the butter and cream cheese together with the paddle attachment until very fluffy and smooth
- Add the powdered sugar and mix on low speed until mostly incorporated
- Add the vanilla extract
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very fluffy
Make the Graham Cracker “Crust”
- Brown the butter. Don’t fully brown it because it will continue to cook in the next steps.
- Add the brown sugar and salt and cook over low heat until the brown sugar smoothes out a little bit (it will still be a bit grainy)
- Add the graham cracker crumbs and cook until the sugar starts to clump up a bit but be careful not to burn it
- Let this mixture cool completely
- Lightly pulse in a food processor (You could also put it in a bag and whack it with a rolling pin. You just want to break up the bigger pieces and make it easier to roll the macarons in)
Assembling the Macarons
- Pipe the cheesecake filling onto the outer edge of the shells
- Spoon a generous dollop of jam in the middle of each macaron
- Sprinkle a little of the graham cracker topping in the center
- Put another macaron shell on top and before you completely press the shells together, roll the edges in the graham cracker topping
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
If you’re using a macaron recipe that produces weaker shells, you could add a small swipe of white chocolate where the jam will be so the jam doesn’t disintegrate the shells.