Macarons, as delicious as they are, are also feared by many. Give them any more power over you and they’ll have their own empire. Just kidding, they’re inanimate, remember? I forget sometimes too, don’t worry.
Okay that was dumb, can I just blame it on the music I’m listening to again? Now that we have that covered, I am going to tell you about my macarons. Like all good macarons, they are light, a slightly chewy, and have that beautiful shiny shell. As with my lemon cream cheese filled cookies, the cream cheese really brings out the lemon flavor. It is less sweet than the cookie, so it keeps the combination from being too sweet. And because sugar is basically what keeps the macaron together, it is hard to keep it from being too sweet.
So here’s the recipe, leave a comment if you try it or have any questions!
Lemon Cheesecake Macarons
- 2 cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1/2 cup cream cheese (4 oz) softened
- 3 Tbs softened butter
- 1 tbs lemon zest
- 3 tsp lemon juice
- 3 Egg Whites (at room temperature)
- ¼ cup white sugar
- 2 cups sifted confectioners sugar
- 1 cup sifted almond flour
- 3 tsp lemon zest
- 1 tsp lemon juice
- Preheat oven to 300
- Beat egg whites till foamy, about 1-2 minutes
- Add granulated sugar in small spoonfuls at a time
- When medium peaks form, add lemon juice and zest
- Beat till stiff peaks form
- Fold in sifted powdered sugar and almond flour
- Mix/fold until when you drip strips of batter back into the bowl, they just barely disappear. Be careful not to over mix.
- Pipe 1 1/2″ circles of this mixture onto a lined baking sheet.
- Let the macaron shells sit for 15 minutes, or until no batter comes off on your hand when you touch them. This ensures that the batter won’t spread and the feet will form properly. Bake for 20 minutes
- Remove from oven and cool for 15 minutes
- While the macarons bake, cream together the cream cheese and sugar till smooth. Add the lemon juice and zest, the heavy whipping cream, and the butter. Whip till creamy.
- Fill each macaroon, and store in the refrigerator for up to four days
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