Cream Cheese Filled Macarons
Homemade Macarons with a Velvety Cream Cheese Filling
This year, Mother’s Day falls on May 12th! I made these macarons as a special gift to celebrate. Whip up a batch of these delightful treats to show your love.
Macaron Shell Ingredients- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar (approx. 50g)
- 1 cup almond flour (approx. 100g)
- 1 3/4 cups powdered sugar (approx. 175g)
- 3 drops food coloring (optional, for desired color)
Cooking Instructions
Step 1
In a clean bowl, whisk the egg whites until frothy. Gradually add the granulated sugar, a tablespoon at a time, while continuing to whisk. Continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted.
Step 2
Sift the almond flour and powdered sugar together into a separate bowl at least twice to ensure a fine, lump-free mixture. Add the sifted dry ingredients to the meringue. Using a spatula, gently fold the ingredients together in a motion like drawing the letter ‘J’ until just combined. Be careful not to overmix, as this can prevent the macarons from puffing up in the oven. The batter should flow slowly and steadily, like lava or ribbon.
Step 3
If using food coloring, add it now and gently fold it in until the color is uniform. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto baking sheets lined with parchment paper or silicone mats, about the size of a US quarter (500 won coin). For uniform circles, you can trace them on the parchment paper and pipe over the lines. Once piped, firmly tap the baking sheets on your counter 2-3 times to release any air bubbles and help flatten the tops.
Step 4
Let the piped macarons air dry in a draft-free spot for 30 minutes to 1 hour, or until a skin forms on the surface and they are no longer sticky to the touch. The drying time can vary depending on humidity.
Step 5
While the macaron shells are drying, prepare the filling. In a bowl, beat the softened cream cheese until smooth. Add the milk and mix well until you have a creamy, pipeable consistency. Transfer this filling to a piping bag and refrigerate until needed.
Step 6
Preheat your oven to 140°C (285°F). Bake the macarons for about 15 minutes. Avoid opening the oven door during baking. Once baked, remove from the oven and let them cool completely on a wire rack.
Step 7
Once the macaron shells are completely cool, pair them up by similar sizes. Pipe a generous amount of the cream cheese filling onto the flat side of one shell. Add a small dollop of strawberry jam in the center of the cream cheese. Gently place the matching shell on top and lightly press to sandwich them together. For best flavor, refrigerate the assembled macarons for at least 24 hours before enjoying.
