Blueberry Cheesecake Macarons
- 4.5 ounces (1 3/4 cups) almond flour* or meal
- 7.5 ounces (2 cups minus 3 tablespoons) Imperial Sugar Confectioners Powdered Sugar
- Pinch salt
- 1/2 cup egg whites, no yolk traces
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 drops blue + 4 drops red food color or 8 drops purple food color in gel or paste form
Cream Cheese Filling
- 1 (8 oz) package cream cheese
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1 (12 oz) package frozen blueberries, defrosted
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat the oven to 325°F. Prepare 2-3 cookie sheets by lining with silicone baking mats or parchment paper. Set aside.
- Fit a pastry bag with a 1/2-inch (Ateco 806) plain round pastry tip and set aside.
- Combine almond flour/meal, powdered sugar, and salt, in a food processor and mix until almond flour super fine. Set aside.
- In a bowl whip egg whites and granulated sugar to very stiff peaks.
- Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until the batter is smooth but do not over mix to avoid making batter too runny. Batter should appear like thick pancake batter.
- Fill pastry bag with filling and pipe quarter sized/dome shaped mounds onto prepared cookie sheets about 1-inch apart. Macarons will spread a little just after piping.
- Allow macarons to sit at room temperature for 15 minutes before placing in oven. However, if you notice that macarons are still spreading and not holding their shape place immediately in oven.
- Bake for about 15-17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light brown color develop on surface they are completely done.
- Allow to cool on sheets they were baked on.
- Prepare cream cheese filling by combining cream cheese, powdered sugar, and vanilla, mix with a spatula or with machine. If using machine mix on lowest speed to prevent cream cheese mixture from becoming overly soft. Set aside.
- Prepare blueberry filling by placing blueberries and sugar in a saucepan. Stir to a boil. Using a stick blender (or carefully transfer mixture into a blender) blend to a chunky mixture. Return to saucepan and boil for 5-6 minutes until mixture looks like slightly runny jam. It will thicken as it cools.
- Flip half of macarons upside down.
- Fill cream cheese mixture in a piping bag with a small round tip, pipe a circle of filling on flipped over macarons.
- Inside ring of cream cheese fill with cooled blueberry filling.
- Sandwich macaron and place in a refrigerator.
Imperial Sugar Insight
- Obtaining a perfect shiny and smooth surface at the first time of making these darling cookies may be a challenge. However, even if the outcome is not picture perfect they still will impress your friends. Make them a couple of times and you will master these before you know it! Chef Eddy highly recommends using a scale for optimum results.
- For more macaron tips, read Chef Eddy's Tips for the Perfect French Macaron.