Today we’re making one of my favorite fruit macarons. This one combines strawberry, blueberry, and raspberry jam in the middle of some “fluff” filling. The fluff tastes just like marshmallow cheesecake. This is a wonderful unique macaron flavor that everyone will love. We start with a French macaron step by step tutorial then go over some macaron tips. We finish by making the macaron filling and a dollop of jam.
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
Triple Berry Fluff Macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams granulated sugar
- 210 grams egg whites (from 6-8 eggs)
- food coloring
- pinch of cream of tartar
Macaron Filling
- 4 ounces cream cheese
- 1/2 stick unsalted butter (room temperature)
- 3 ounces marshmallow fluff
- 3/4 teaspoon pure vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup jam of your choice Approximately
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. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
- Drip some food coloring down the edge of a piping bag
- 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 marshmallow fluff together until combined
- Add the cream cheese and beat until fluffy
- Add the powdered sugar and vanilla extract and beat again until it's light and fluffy
- Put into a piping bag and once the macaron shells are completely cooled, pipe around the edge of the macarons
- Add a dollop of jam in the middle and put 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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MORE MACARON VIDEOS:
Macaron Troubleshooting | Top 18 Macaron Questions (TIPS AND TRICKS): https://youtu.be/Mbp2VdNulck
French Macaron Filling Recipe | Lemon Blueberry Cheesecake (DELICIOUS): https://youtu.be/Kd8SlDNBYOw
French Macaron Filling Recipe | White Chocolate Oreo Cheesecake | Easy (CAN BE GLUTEN FREE) : https://youtu.be/gWpBihM_Lqs
Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF): https://youtu.be/h43JgzpM17A
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Honeyville Almond Flour: https://amzn.to/30bpiQu
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The Comments
Savanna
Hi! Just wondering if the coloring your using to pour in the piping bag is liquid or gel?