Lemon Cheesecake Macaron Recipe

June 6, 2021Van
Blog post

Prep time: 30 minutes

Cook time: 13 minutes

Serves: 20 Macarons

Lemon Cheesecake Macarons are one of my favorite flavors to make – the tartness from the lemon curd balances out the sweetness of the macaron shells really well.  The filling is also extremely quick to make, you just hand stir three ingredients: lemon curd, whipped cream cheese and lemon – these macarons are one of the easiest flavors to make.

I use the Swiss meringue method for these macarons, with a few unconventional steps – you can read more about these techniques in my original Swiss Method Macaron Recipe here, there are also tips & tricks in ⬅️ that post if you’re new to making macarons.

stiff  meringueLemon Cheesecake Macaron Recipe

Use a Wilton #12 Tip 5/16 in to pipe the macaronsLemon Cheesecake Macaron Recipe

I used ChefMaster Lemon Yellow Gel Food Coloring to get this beautiful colorLemon Cheesecake Macaron Recipe

This Lemon Cheesecake is the easiest filling to make, I love that you don’t need to use a stand mixer, just stir the ingredients in a bowl with a whisk until smooth.Lemon Cheesecake Macaron Recipe

Lemon Cheesecake Macaron Recipe

Lemon Cheesecake Macaron Recipe

Lemon Cheesecake Macaron Recipe

Print Recipe

Lemon Cheesecake Macaron Recipe

  • Prep time: 30 minutes
  • Cook time: 13 minutes
  • Serves: 20 Macarons

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Ingredients

FILLING

  • ⅓ Cup Whipped Cream Cheese
  • 3 Tablespoons Lemon Curd
  • Zest from 1 Lemon

Method

  • 1)

    Make the Lemon Cheesecake Filling by adding ⅓ Cup Whipped Cream Cheese, 3 Tablespoons Lemon Curd and Zest from 1 Lemon into a bowl, let it sit out for about 10-15 minutes then stir well with a whisk until smooth. Cover and refrigerate until you’re ready to use it.

  • 2)

    Pre-heat oven to 275°F. Make sure the mixing bowl and whisk is clean of any oils / fats, since fats will prevent your meringue from forming stiff peaks. Place 65g Almond Flour and 65g Powdered Sugar into a food processor, pulse a few times, then process for 1 minute & set aside. *If the almond flour you are using is already super fine, you can skip processing it & just mix it with the powdered sugar.

  • 3)

    Place 65g Egg Whites, and half of the Granulated Sugar into a stand mixer bowl. Place about 1 inch of water into a sauce pan and bring to a boil, then turn to med-low heat so it’s simmering. Place the bowl on top of the pan (like a double-boiler), the bowl should not be touching the water and stir constantly with a whisk until the sugar is dissolved and the egg whites look foamy, usually takes about 1-2 minutes. Don’t let the eggs get “cooked” the temp should be around 125 °F

  • 4)

    Add ½ Teaspoon Dried Egg White, ⅛ Teaspoon Cream of Tartar. Attach the mixing bowl to your stand mixer, use the whisk attachment and mix on med-high speed (#8 on KitchenAid) for 1 minute, then add the rest of the granulated sugar slowly 1 Teaspoon at a time. When you’re done adding the sugar, turn the speed to the highest setting (#10 on KitchenAid) and mix until stiff peaks form (this can take anywhere from 5-10 minutes, depending on your mixer and humidity). Add Yellow Gel Food Coloring and mix for another 10 seconds. Remove the bowl from the mixer and remove the whisk attachment, knock off any meringue that’s on the whisk into the bowl.

  • 5)

    Sift the Almond Flour mixture into mixing bowl with meringue, scrape the bowl. Switch to the paddle attachment and mix on the lowest speed for 50 seconds. Remove the bowl from the stand mixer and finish mixing with a spatula, fold until the batter is a little shiny and similar to thick brownie batter, if you scoop up some of the batter, it should flow off the spatula in a single ribbon & start to blend back into rest of the batter within 10 seconds. Another way to test is, take a spoonful of batter and put it onto a plate, if the little peak blends into the rest of the batter within 10 seconds, the batter is ready – if there’s still little peak then continue to mix.

  • 6)

    Place the batter into a pastry bag that’s fitted with a round piping tip (Wilton #12 Tip 5/16 in). Place a silpat, teflon sheet or parchment paper onto a baking sheet. There is enough batter for about 40 1.5 inch macaron shells which will fit on one standard baking sheet, (template here). *I pipe my shells 1.25 inches in diameter and after tapping the tray they spread to around 1.5 inches

  • 7)

    Lift up your baking sheet about an inch off the table and gently tap it down onto the table 2-3 times to help pop air bubbles. Use a toothpick or icing needle to pop large air pockets. Place the baking sheet onto the middle rack in your oven that’s been preheated to 275°F. Use oven mitts or a large wooden spoon to keep the oven door cracked open about 2 inches for exactly 3 minutes 30 seconds. Close the oven door and increase the oven temperature to 315°F and bake for 12-15 minutes. *Time will depend on how accurate you oven temp is, how big you piped the macarons, the type of pan that you used and if you used parchment vs silpat. The feet should be set when they are done, if you gently touch them and it feels sticky, they need a little more baking time, but they should not be browned. Let them cool on the baking sheet for 10 minutes before moving them to a rack to cool completely.

  • 8)

    Place the lemon cheesecake filling into a piping bag and pipe a dab of filling into the middle of a macaron shell and top it with another shell. Place them into an airtight container and refrigerate them for at least 12 hours or up to 4 days. Let them sit out at room temperature for about 30 minutes before serving. Enjoy!

↓ Supplies to make this recipe ↓

 










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