Raspberry cheesecake macarons that will delight your taste buds!
Crispy, creamy, tangy and irresistibly luscious raspberry cheesecake macarons that will delight your taste buds!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 15 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup almond flour (finely sifted)
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- Pink gel food coloring
- 200g cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/3 cup raspberry jam (or raspberry coulis)
- Fresh raspberries (optional garnish)
Instructions
- Sift almond flour and powdered sugar together twice for ultra smooth shells.
- Beat egg whites until foamy. Gradually add granulated sugar and whip to stiff glossy peaks. Add food coloring.
- Gently fold dry ingredients into meringue until batter flows like thick lava.
- Pipe circles onto lined baking tray. Tap tray to release air bubbles.
- Rest 30–45 minutes until a skin forms.
- Bake at 150°C (300°F) for 14–16 minutes. Cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream separately to soft peaks and fold into cream cheese mixture.
- Pipe cream filling onto one macaron shell. Add small spoon of raspberry jam in center.
- Sandwich gently with another shell. Chill at least 1 hour before serving.
Notes
- Weigh ingredients for best results
- Don’t overmix the batter
- Let macarons mature overnight in fridge for perfect chew
- Use strained raspberry coulis for smoother center
Nutrition
- Serving Size: 1 macaron
- Calories: 160 kcal
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg