I know I’ve been on a roll with cheesecake macarons, but I really can’t stop myself. The latest addition to the cheesecake mac family is these raspberry cheesecake macarons! I can’t get enough and I’m pretty sure you won’t be able to stop eating them either. There’s just something so delicious about a fruity cheesecake frosting sandwiched in between two macaron shells.
It just works.
I know you all know the drill by now, but let’s get into how we make these.
First of all, the shells. Can you dye them any colour you want? Absolutely. I went with red because my strawberry cheesecake macarons are already pink. Trying to differentiate the two, ya know?!
As always with these cheesecake macarons, we’re drizzling some white chocolate and graham cracker crumbs on the top shell to really round out that cheesecake feel.
Now, raspberry cheesecake macarons just aren’t complete without the perfect raspberry cheesecake filling. As always, I’m using Bonne Maman fruit preserves to get the perfect fruity flavour. This time, we’re obviously using the raspberry variety.
If you didn’t know this by now, Bonne Maman can do no wrong. Really, you can use whatever raspberry fruit preserves you want or can get your hands on, but trust me, once you try Bonne Maman you’ll have a hard time eating something else!
The filling really couldn’t be any easier to make. All you need is cream cheese, butter, vanilla extract, your fruit preserves, and powdered sugar. Once you’ve got all of that together you’re halfway towards the perfect raspberry cheesecake macarons.
I’m pretty sure these are going to be making their way into the office this week and I can’t wait for people to enjoy them. Cookie Wednesday (or macaron Wednesday as it has been recently), is really my favourite day of the week. Who doesn’t love a sweet midweek pick me up?
Get to it friends, these macarons won’t make themselves!
These raspberry cheesecake macarons are filled with a raspberry cream cheese frosting and topped with white chocolate and crushed graham crackers
By: Bryony
Ingredients
Macaron Shells
275g almond flour
250g powdered sugar
210g sugar
210g egg whites
Red gel food colouring (optional)
White chocolate, for drizzling (optional)
Crushed graham crackers (optional)
Raspberry Cream Cheese Frosting
1 stick (4 oz.) unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla extract
1/4 cup raspberry preserves
2 1/2 - 3 cups powdered sugar
Directions
Step 1Macaron Shells
Step 2To start, put the almond flour and powdered sugar in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
Step 3In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms (if adding food colouring, add it now). The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
Step 4With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
Step 5Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
Step 6While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
Step 7Filling
Step 8Cream the butter and cream cheese until light and fluffy.
Step 9Add in the vanilla extract and wild blueberry preserves, beating to combine.
Step 10Slowly add in the powdered sugar and beat to desired consistency.
Step 11Assembly
Step 12Match up shells. On one half of each pair, drizzle some white chocolate on top and sprinkle with graham cracker crumbs.
Step 13On the other half, pipe some of the filling and sandwich the two shells together.
Step 14Macarons should be refrigerated until ready to eat. They will have the best consistency if they are taken out of the fridge 30 minutes before eating.
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