Heart Shaped Macarons with Raspberry Cheesecake Filling

Course Dessert

Cuisine American, French

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Prep Time 45

Cook Time 18

Resting Time (Approximately) 1

Total Time 2 3

Servings 35 (approximately)

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
pink food coloring

Macaron Filling

3/4 stick unsalted butter room temperature
6 oz cream cheese
1 1/4 cup powdered sugar
3/4 teaspoon pure vanilla extract
raspberry jam

Macaron Toppings

1/2 cup white chocolate chips
1/2 tablespoon vegetable oil

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. Add the food coloring. 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
Pipe onto the shells and spoon a generous dollop of jam in the middle of each macaron
Sandwich the macarons together

Macaron Toppings

Melt the white chocolate with the vegetable oil
Drizzle the white chocolate mixture over the macarons

Best Storage

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

Notes

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