Go Back
Print

Strawberry Pretzel Fluff

Servings 50 whole macarons

Ingredients

Macaron Filling

  • 3/4 stick (3/4 of a 4oz stick) unsalted butter room temperature
  • 6 oz cream cheese right from the fridge
  • 1 1/4 cup powdered sugar
  • 3/4 teaspoon pure vanilla extract
  • 1 cup strawberry jam (approximately) my favorite brand is Polaner (it's fruit sweetened and very good)

Macaron Toppings

  • 1 cup white chocolate
  • 1 tablespoon vegetable oil
  • 1-2 cups crushed pretzels (approximately) my favorite are the Glutino brand pretzel sticks or twists (they are gluten free and I think they taste better than regular pretzels)

Instructions

Macaron Shells

  • 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

Making the Filling

  • 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 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 very fluffy

Make the Topping

  • Melt the white chocolate
  • Add the vegetable oil and stir until smooth

Assemble the Macarons

  • Pipe the filling around the edge of a macaron shell. Put a dollop of strawberry jam in the center, and sandwich another shell on top
  • Drizzle the white chocolate on top of the macarons and immediately sprinkle with the crushed pretzels
  • Once the chocolate has hardened, put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature".
  • When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes