French Macaron Filling Recipe | Lemon Blueberry Cheesecake
French Macaron Filling Recipe | Lemon Blueberry Cheesecake (DELICIOUS)
Looking for an easy french macaron filling recipe? This recipe for lemon blueberry cheesecake macarons is perfect for any dessert. We start by making the macarons with a beginner french macaron tutorial, then we make the lemon blueberry cheesecake macaron filling recipe. By the end of this video, you’ll have a recipe for lemon blueberry cheesecake macarons. Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons.
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Lemon Blueberry Cheesecake Macarons with Filling Recipe
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Macaron Filling
- 1/2 teaspoon pure lemon extract
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tablespoon french squeezed lemon juice
- 1 1/2 cup powdered sugar
- 1/2 stick unsalted butter (room temperature)
- 4 oz cream cheese
- 1/2 cup blueberry jam
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Filling
- Beat the butter and cream cheese together with the paddle attachment
- Add the powdered sugar and mix on low speed until mostly incorporated
- Add the lemon extract, vanilla extract, and lemon juice
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until fluffy
- Pipe around the edge of the macaron and put a dollop of jam in the middle then sandwich the other macaron shell on top.
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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The Comments
Jennifer
This sounds delicious, but…. Where’s the blueberry?
Michelle Adams
> JenniferThanks for catching that! Just fixed it – I add some blueberry jam to the center
Andi
Nice recipe !
How long can the filling last in the refrigerator / freezer?
Is it ok if i fill my macs with this filling then freeze it ?
Thankyou
Michelle Adams
> AndiHi! I would say this recipe can last in the fridge for about a week and a couple months in the freezer. And they do really well in the freezer as long as they are in an airtight container
Rachel Nichols
Hey Michelle,
I need to make the filling dairy-free. Could I easily replace the unsalted butter with shortening? How would you replace the cream cheese? I have cream cheese & butter emulsions for flavoring.
Thank you!