Strawberry Lemon Cheesecake Macarons

Servings 50 whole macarons

1/2 stick (1/2 of a 4oz stick) unsalted butter room temperature
4 oz cream cheese right from the fridge
1 1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1 1/2 tablespoon fresh squeezed lemon juice
1/2 cup strawberry jam (approximately) my favorite brand is Polaner (it's fruit sweetened and SO GOOD)

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

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 fluffy and smooth
Add the vanilla extract, lemon extract, and lemon juice
Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very fluffy

Pipe the cheesecake filling onto the outer edge of the shells
Spoon a generous dollop of jam in the middle of each macaron
Put another macaron shell on top and before you completely press the shells together

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

This filling is so good but can get get runny if not prepared properly. Here are some things you can do to make sure it doesn't get runny:

Use room temperature butter, and cream cheese straight from the fridge. You don't want the cream cheese to be room temperature.
Beat the butter and cream cheese together until very fluffy. Don't add the powdered sugar until you've beat the butter and cream cheese together.
Once all the ingredients are added, beat it until it's very light and fluffy.
If it's somehow still runny, don't add more powdered sugar to make it thicker.
- Beat together some extra butter and cream cheese and slowly add the runny filling to this extra butter and cream cheese mixture.