You guys. I’m not a big cheesecake fan, but I might have a new obsession with all things cheesecake macarons? I don’t understand it, but I’m here for it. First, it was the strawberry cheesecake macarons. These were a hit with me and all of my coworkers. Now I’m here with wild blueberry cheesecake macarons and I’m gonna say it, they’re really good.
Before you think you have to go rummaging for wild blueberries, let me just tell you that you don’t need to do that. I got that wild blueberry flavour using Bonne Mammon’s Wild Blueberry Preserves. This was the first time I’d used it and you might be seeing it here more frequently. It’s that good!
I don’t know why I’ve decided that all of a sudden I want to make a bunch of cheesecake macarons but here we are and I’m not mad about it. There’s something great about the cream cheese frosting that really nicely balances thesweetness of the shells. These are also deliciously fruity and are such a great way to enjoy macarons during the summer months.
Trust me when I say you need to make these!
The shells for these are kind of a blue/turquoise/teal colour. I wanted something bluish because these are wild blueberry cheesecake macarons. Now, as you can tell by the filling, blueberries are really more like purple berries when they’re used for baking or cooking, but I like the colour contrast of the bluish shells with the purple filling. You can obviously pick whatever colour shell you want. I do recommend a contrast to the purple filling though, it definitely makes it pop more.
The white chocolate and crushed graham crackers on top are completely optional, but I do think it adds visual appeal. And let’s be real, what cheesecake is complete without graham crackers!? So what are you waiting for? Make your shells, grab your cheesecake ingredients and start making these wild blueberry cheesecake macarons! You’ll love them!
Wild Blueberry Cheesecake Macarons
Ingredients
- Macaron Shells
- 275g almond flour
- 250g powdered sugar
- 210g sugar
- 210g egg whites
- Blue gel food colouring (optional)
- White chocolate, for drizzling (optional)
- Crushed graham crackers (optional)
- Wild Blueberry Cream Cheese Frosting
- 1 stick (4 oz.) unsalted butter, softened
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 1/4 cup wild blueberry preserves
- 2 1/2 - 3 cups powdered sugar
Directions
- Step 1 Shells:
- Step 2 To 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 3 In 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 4 With 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 5 Pipe 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 6 While 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 7 Filling:
- Step 8 Cream the butter and cream cheese until light and fluffy.
- Step 9 Add in the vanilla extract and wild blueberry preserves, beating to combine.
- Step 10 Slowly add in the powdered sugar and beat to desired consistency.
- Step 11 Assembly:
- Step 12 Match up shells. On one half of each pair, drizzle some white chocolate on top and sprinkle with graham cracker crumbs.
- Step 13 On the other half, pipe some of the filling and sandwich the two shells together.
- Step 14 Macarons 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.
