Triple Berry Fluff Macarons

Macaron filling recipe for Triple Berry Fluff (Marshmallow Cheesecake)

Course Dessert

Cuisine American, French

Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe

Prep Time 45

Cook Time 18

Resting Time (Approximately) 1

Total Time 2 3

Servings 45 macarons

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

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

For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying

The macaron shells are made using the recipe from Laduree: Sucre