blueberry cheesecake macarons

Blueberry Cheesecake Macarons

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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!

Make sure to watch my video recipe for all the details! Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!

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.

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MY LATEST VIDEOS

Have you tried my ‘Cinnabon Macarons’ yet? You’re in for a treat! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/cinnamon-roll-macarons/

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
Get a set of disposable pastry bags – no more washing any bags!
You can use parchment paper or these silicone mats for baking.
I love my classic KitchenAid stand mixer – a must for every kitchen!
And this kitchen scale is a must for making perfect macarons!

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