French Macaron Filling Recipe | White Chocolate Oreo Cheesecake
French Macaron Filling Recipe | White Chocolate Oreo Cheesecake | Easy (CAN BE GLUTEN FREE)
Want a delicious French macaron filling recipe? This beginner french macaron filling video will show you how to bake white chocolate oreo cheesecake macarons with an easy French macaron recipe. If you’re looking for an easy macaron filling recipe, this white chocolate oreo cheesecake recipe is perfect for you. It can also be a gluten free macaron, if needed! Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons.
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MACARON FILLING RECIPE VIDEOS:
Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF): https://youtu.be/h43JgzpM17A
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White Chocolate Oreo 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 stick unsalted butter room temperature
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 5 Oreos or chocolate sandwich cookies + extra for topping pulverized
Macaron Toppings
- 1/2 cup white chocolate chips
- 1/2 tablespoon vegetable oil
- crushed Oreos or chocolate sandwich cookies
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 vanilla extract
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until fluffy
- Add the Oreos and beat on high speed just until incorporated
Macaron Toppings
- Melt the white chocolate with the vegetable oil
- Drizzle the white chocolate mixture over the macarons
- Sprinkle crushed Oreos over the drizzled macarons
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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