Strawberry Pretzel Fluff
Servings: 50 whole macarons
Ingredients
Macaron 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 cup strawberry jam (approximately) my favorite brand is Polaner (it's fruit sweetened and very good)
Macaron Toppings
- 1 cup white chocolate
- 1 tablespoon vegetable oil
- 1-2 cups crushed pretzels (approximately) my favorite are the Glutino brand pretzel sticks or twists (they are gluten free and I think they taste better than regular pretzels)
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 Topping
- Melt the white chocolate
- Add the vegetable oil and stir until smooth
Assemble the Macarons
- Pipe the filling around the edge of a macaron shell. Put a dollop of strawberry jam in the center, and sandwich another shell on top
- Drizzle the white chocolate on top of the macarons and immediately sprinkle with the crushed pretzels
- Once the chocolate has hardened, put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature".
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes