Blueberry Cheesecake Macarons

Blueberry Cheesecake Macarons

I love coming up with new macaron flavors. For this recipe, I combined some of my favorite summer flavors  – blueberries and cheesecake! The simple vanilla macarons wafers are dusted with graham cracker crumbs and filled with the most irresistible blueberry cream cheese frosting. If you love blueberry cheesecake, you’ll love every bite of these cheesecake macarons! For best results, place the macarons into an airtight container and refrigerate them for at least 2 days. When you are ready to enjoy them, allow them to sit at room temperature to thaw. Refrigerating them for a few days allows the cookies to ‘mature’ – the shell softens and the cookies become that much more delicious!

Many bakers dread making macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precious instructions so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:

  1. Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
  2. Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
  3. Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.

Make sure to watch my video recipe for all the details!

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Have you tried my ‘Cinnabon Macarons’ yet? You’re in for a treat! Get the recipe:


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