Lemon Cheesecake Macarons (Print Version)
# Ingredients:
→ Cheesecake Ganache
01 -
300 gr white chocolate
02 -
200 gr heavy whipping cream
03 -
100 gr cream cheese (Philadelphia), room temperature
04 -
20 gr glucose syrup
05 -
150 gr lemon curd, homemade or store bought
→ Macaron Shells
06 -
125 gr almond flour (1 cup)
07 -
150 gr powdered sugar (1 1/4 cup)
08 -
100 gr egg whites, room temperature (from 3 large eggs)
09 -
100 gr white granulated sugar (1/2 cup)
10 -
1 gr yellow food coloring
# Instructions:
01 -
Warm heavy cream and glucose syrup in a small saucepan, ensuring not to boil the mixture. Pour the warm mixture over white chocolate and let stand for one minute before mixing with a spatula.
02 -
Add room-temperature cream cheese to the chocolate mixture. Emulsify with a hand blender until silky and smooth. Transfer to a glass container, cover with plastic wrap touching the surface, and refrigerate for 6-8 hours or overnight.
03 -
Sift almond flour and powdered sugar together in a mixing bowl and set aside. In a stand mixer bowl, whisk room-temperature egg whites on low speed. Gradually add sugar one tablespoon at a time. Add yellow food coloring and increase speed to medium-high. Whip until stiff peaks form, approximately 10-15 minutes.
04 -
Add the dry ingredients to the meringue and fold until the batter flows like lava when dripping from the spatula. Transfer to a piping bag fitted with a round tip.
05 -
Pipe macaron shells onto a baking mat. Tap the baking sheet several times to remove air bubbles. Let shells rest until no batter sticks to your finger when touched.
06 -
Bake macaron shells in a preheated oven at 275°F (134°C) to 300°F (150°C) for 12-14 minutes. Note that oven temperature and baking time may vary depending on your oven.
07 -
Remove baked shells from the oven and let cool completely on the baking mat. Once cooled, remove from the mat and pair shells of similar sizes together.
08 -
Fill a piping bag with cheesecake ganache and pipe onto one shell of each pair, leaving space in the center. Pipe lemon curd into the middle of the ganache. Top with the second shell and press gently to secure.
09 -
Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature before serving.
# Notes:
01 -
Macarons need time to mature in the refrigerator to develop their best flavor and texture.
02 -
For the best results, ensure all ingredients are precisely measured with a kitchen scale.