Blueberry Cream Cheese Macaron Recipe
Blueberry Cream Cheese Macaron Recipe
Indulgent Blueberry Cream Cheese Macarons: A Detailed Baking Guide
Experience the delightful fusion of tart blueberries and creamy cheese! This recipe guides you through creating exquisite Blueberry Cream Cheese Macarons, featuring crisp shells and a luscious, tangy filling. Perfect for impressing guests or treating yourself to a homemade gourmet dessert.
Macaron Shells- 46g finely ground almond flour
- 42g sifted powdered sugar
- 35g room temperature egg whites
- 33g granulated sugar
- A few drops of pink food coloring (optional)
- A few drops of mint green food coloring (optional)
Blueberry Cream Cheese Filling- 40g cream cheese, softened to room temperature
- 55g unsalted butter, softened to room temperature
- 40g sifted powdered sugar
- 40g store-bought blueberry jam
Homemade Blueberry Jam (Optional)- 100g blueberry puree
- 45g sugar
- 4g fresh lemon juice (approx. 1 tsp)
- 40g cream cheese, softened to room temperature
- 55g unsalted butter, softened to room temperature
- 40g sifted powdered sugar
- 40g store-bought blueberry jam
Homemade Blueberry Jam (Optional)- 100g blueberry puree
- 45g sugar
- 4g fresh lemon juice (approx. 1 tsp)
Cooking Instructions
Step 1
Begin by preparing the dry ingredients for the macaron shells. Sift the almond flour and powdered sugar together into a fine mesh sieve at least twice. This process removes lumps and aerates the mixture, ensuring smooth shells. Set aside.
Step 2
In a clean bowl, place the room temperature egg whites. Using a whisk or the whisk attachment of a stand mixer on low speed, gently break down the egg whites. Do not whip vigorously at this stage; the goal is simply to liquefy them slightly.
Step 3
As the egg whites begin to develop a foamy texture and the yellow hue disappears, gradually add about one-third of the granulated sugar (33g). Increase the mixer speed to medium and continue whisking to dissolve the sugar.
Step 4
Add another third of the granulated sugar and continue mixing on medium speed. The foam will become more stable. Whip until the meringue forms soft peaks – when you lift the whisk, the peak should gently curl over.
Step 5
Add the remaining granulated sugar and increase the mixer speed to high. Whip until stiff peaks form, meaning the meringue is glossy and holds its shape firmly when the whisk is lifted. Be careful not to over-whip, which can make the meringue grainy.
Step 6
If you desire colored shells, add a few drops of pink and mint green food coloring to the meringue. Gently fold the color in on low speed until just combined and the color is uniform. Avoid overmixing.
Step 7
Add the sifted almond flour and powdered sugar mixture back over the meringue. Sift it again directly onto the meringue to ensure no clumps remain.
Step 8
Using a spatula, gently fold the dry ingredients into the meringue. Continue folding until no streaks of dry powder remain. This step, known as ‘folding,’ should be done swiftly and lightly to avoid deflating the meringue.
Step 9
Proceed with ‘macaronage’ to achieve the correct batter consistency. Fold the batter by scraping down the sides of the bowl and pressing the batter through the spatula. The batter should flow slowly like lava. Test by drawing a ribbon shape with the batter; it should take about 5-10 seconds for the ribbon to melt back into the rest of the batter. If it’s too stiff, fold a bit more; if too runny, it’s likely overmixed.
Step 10
Transfer the macaron batter into a piping bag fitted with a plain round tip (about 1cm or 3/8 inch in diameter). Ensure there are no air pockets trapped inside.
Step 11
Pipe rounds of batter onto a baking sheet lined with parchment paper or a silicone mat (teflex sheet). Aim for uniform circles, about 3.5 cm (1.4 inches) in diameter, leaving some space between each macaron.
Step 12
Firmly bang the baking sheet on the work surface several times. This helps to release trapped air bubbles and allows the batter to spread slightly, creating flat, smooth macaron shells.
Step 13
Inspect the piped macarons for any remaining surface air bubbles. Use a toothpick to gently pop any visible bubbles to ensure a perfectly smooth finish.
Step 14
Allow the piped macarons to dry at room temperature for at least 30 minutes, or until a skin forms. You can test by lightly touching the surface; it should not stick to your finger. Drying time can vary significantly based on humidity and room temperature; allow longer if necessary, especially in humid conditions. This crucial step helps develop the ‘feet’ during baking.
Step 15
Bake the dried macarons in a preheated oven at 150°C (300°F) for 8 minutes. Then, reduce the oven temperature to 140°C (285°F) and continue baking for another 5 minutes. Oven temperatures can vary, so monitor closely to prevent burning. The shells should be firm and not wobble when gently touched.
Step 16
Remove the macarons from the oven and let them cool completely on the baking sheet. Once cooled, carefully peel them off and pair up shells of similar size for filling.
Step 17
Prepare the filling: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar and mix until well combined and no lumps remain, creating a smooth frosting.
Step 18
Gently fold in the blueberry jam. Mix just until incorporated to maintain some texture. Be careful not to overmix, as this can make the filling too runny.
Step 19
Pipe a generous amount of the cream cheese filling onto the flat side of one macaron shell. Add a small dollop of blueberry jam in the center of the filling for an extra burst of flavor.
Step 20
Top with a matching macaron shell and gently press down to sandwich. For the best texture and flavor, refrigerate the assembled macarons in an airtight container for at least 12 hours before serving. Enjoy your delicious homemade Blueberry Cream Cheese Macarons!
