I don’t make macarons often but when I do I try to pack them with as much flavor as possible. These macarons are lovely for any occasion! The chewy center of the macaron cookie paired with the creamy cheesecake filling finished off with the sweet and tart jam center will have your guests lingering around the dessert table for more. Macarons are so fun because the possibilities are endless. The swirled color effect on these beauties make them that much more appealing.
Our 10 Inch Crystal-Draped Round Metal Cake Stand is a perfect match for our recipe today. The antique silver finish pairs beautifully with any color scheme and the crystal-draped accents offer an elegant look to set your dessert table apart. Whether you’re planning a wedding, birthday party, baby shower or bridal shower, this cake stand will be picture perfect for any event.
Raspberry Cheesecake Macarons
Prep Time: 30 minutes + 1 hour of drying time
Cook Time: 12-15 minutes
Makes 16 macarons
- 3 egg whites, room temperature
- ¼ cup granulated sugar
- 1 ¾ cups powdered sugar
- 1 cup superfine almond flour
- Pinch of salt
- Pink gel food coloring
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 Tablespoon milk
- ¼ teaspoon vanilla extract
- Raspberry jam
- In the bowl of a stand mixer, beat egg whites until frothy. Slowly add granulated sugar and beat until stiff peak form; about 5 minutes.
- Sift powdered sugar, almond flour and salt over the bowl of egg whites. Fold the dry mixture into the egg whites with a spatula and turn the bowl ¼ turn with each fold until mixture is incorporated and lava-like when you drizzle the mixture back into the batter with the spatula.
- Transfer half of the batter into a separate bowl and add a drop of food coloring. Mix just until color is even.
- To get the colored swirl effect, place the white and pink batter into two separate small sandwich bags. Cut the tip of the end of these two bags and evenly squeeze the batter of both into one large Ziploc bag. Cut the tip off of the large Ziploc bag with ready to pipe.
- Place parchment paper on a cookie sheet or I used a Wilton silicone macaron mat and pipe small even circles (about 1 ½ inch diameter) on the parchment paper/macaron mat until all batter is used. Drop the cookie sheet on the counter several times to remove air bubbles in the batter. Allow to dry on the counter for about an hour until dry to the touch.
- Once macarons have dried, preheat oven to 325 degrees. Place macarons on the middle rack and bake for 12-15 minutes.
- While macarons are baking, make the filling. With a hand-held mixer or stand mixer, beat cream cheese for one minute until smooth then slowly add powdered sugar until incorporated. Add milk and vanilla extract and beat for one more minute. Spoon filling into a piping bag with your choice of tip.
- Once macarons have cooled, pipe the filling in a circle along the outer edges of the macaron. Spoon ½ teaspoon-size amount of raspberry jam in the center of the filling circle and top with another macaron. Repeat this step until all macarons have been used. Place in the refrigerator until ready to serve.
The macaron shells can be made a few days in advance and stored in an air tight container in the refrigerator. On the day of serving, prepare the filling and assemble.