Blueberry cheesecake macaron. Chef Eddy's stunning purple hued macarons taste like a slice of blueberry cheesecake. Blueberry Cheesecake Macarons can easily be made a day or two ahead. The filling will make the center chewy moist while keeping the exterior semi-crisp.

For the cheesecake macaron shells, I used a simple macaron recipe and garnished the top with graham cracker crumbs! You can also add vanilla or cheesecake extract (affiliate link) to the batter for more cheesecake flavor! Next up, it's the blueberry filling. You can cook Blueberry cheesecake macaron using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Blueberry cheesecake macaron

1. It's 200 g of icing sugar.
2. Prepare 120 g of almond powder.
3. It's 100 g of egg white.
4. It's 40 g of caster sugar.
5. It's of For filling.
6. It's 50 g of Creamcheese.
7. You need 30 g of Blueberry jam.
8. It's of Fresh blueberry.

Better than cheesecake bites, these macarons are a creamy, fruity paradise. To prepare the frosting add blueberry essence and blueberry jam to the cream cheese frosting and mix on high speed until well combined. Learn to make delicious desserts, bake amazing treats and have fun sharing deliciousness with your family and friends! Blueberry Cheesecake Macarons have amazing flavor and beautiful color thanks to my newly discovered secret ingredient.

Blueberry cheesecake macaron step by step

1. Mix almond powder and icing sugar.
2. Beat egg white (room temperature) with caster sugar until soft peak form.
3. Incorporate dry ingredient into white meringue.
4. Fold the mixture until it forms a lava-like paste.
5. Pipe the mixture on silicone pad and let it dry at room temperature for 1 hr.
6. Bake at 150 C for 12-15 min.

I have been playing around with ways to color macarons for a while and so far, freeze dried fruit are the tastiest and most natural way to do it. Obviously, macarons had to make an appearance! If you like macarons but find them a tad too sweet, these Blueberry Cheesecake Macarons are just for you. The cheesecake-inspired filling is rich and creamy but still a little tangy. And then there's the fresh burst of fruity flavour from the blueberry compote.