Blueberry Cheesecake Macarons
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It is blueberry season, and I am sharing the recipe for Blueberry Cheesecake Macarons. If you like cheesecake, then you will love this macaron filling. Blueberry Cheesecake Macarons are made with purple macaron shells and cheesecake filling that has no food coloring. I tried to find a shade of purple that would match this blueberry filling. Every macaron tastes like a slice of blueberry cheesecake and just melts in your mouth. You will be impressed with this recipe!
Table of Contents
Why You’ll Love This Recipe
- When I was thinking about how to make this filling, I wanted to make something simple and tasty. This recipe requires ingredients that can be found in every kitchen. And look at this beautiful color! No food coloring was added to this filling.
- This filling is really fast to make, like American Buttercream.
- Does not require chilling (stabilizing time) like ganache. Try also my Blueberry No Bake Cheesecake or Cheesecake In A Jar.
- Tastes like a slice of blueberry cheesecake and will melt in your mouth.
- The blueberry filling has a beautiful natural color.
Ingredients
- Flour: Almond Flour. Make sure you are using almond flour and not almond meal.
- Egg: Use egg whites at room temperature.
- Food Coloring: Use purple powdered or gel food coloring. Make sure colors are water-based, not oil-based.
- Butter: Unsalted butter was used in this recipe.
- Cream cheese: Use the brand you buy in the block. Spreadable or whipped cream cheese will be too soft, and the filling may be runny.
- Sugar: Powdered sugar and white granulated sugar. I recommend shifting before using.
- Blueberry Puree: Use store-bought or make your own. If you use homemade blueberry puree, I would recommend removing the seeds.
How to Make This Recipe
- Bake macaron shells. I use my basic French Meringue Recipe or Laduree Recipe to bake macaron shells. I also have an online video lesson on how to make macaron shells using the NO REST method.
- Make the blueberry cheesecake filling.
- Assemble macarons.
In a small saucepan over medium heat, cook fresh or frozen blueberries for about 5 minutes. Blueberries need to become soft and release juice. You can pulse the blueberry mixture in the food processor for a few seconds and then remove the seeds using a fine mesh. This is optional. If you prefer rustic-style filling, then cooking blueberries is all you need. You can also use store-bought blueberry puree to make this recipe.
Tip from Marina: add a teaspoon of water and stir blueberries. This will help to release juice faster.
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Expert Tips
- Use blueberry puree. Fresh or frozen blueberries cooked for a few minutes will give amazing color and taste to the filling.
- Do not use fresh or frozen blueberries in the filling without cooking them first.
- If the filling is not a piping condition, then add more blueberry puree.
- The runny filling can be fixed by adding more cream cheese.
Recipe FAQs
Store Blueberry Cheesecake Macarons in the fridge for 2-3 days. Please note that maturing time for these macarons may be faster than ganache filling.
I would not recommend freezing macarons with this filling. After defrosting, macarons can become soggy.
This happens when macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Blueberry Cheesecake Macarons, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Blueberry Cheesecake Macarons
Equipment
- 1 saucepan
- 1 spatula
- 1 pipping bag
- 1 Wilton 2D pipping tip
- 1 fine mesh strainer
Ingredients
Macaron Shells
- 1 cup almond flour 125 gr
- 1 ¼ cup powdered sugar 150 gr
- 3 egg whites room temperature 100 gr
- ½ cup white granulated sugar 100 gr
- purple food coloring 1 gr
Blueberry puree
- 1 cup fresh or frozen blueberries will have more purée than what is required for this recipe
Blueberry Cheesecake filling
- 1 cup unsalted butter 226 gr
- 1 cup cream cheese 227 gr
- 2 cup powdered sugar sifted
- 4 Tbsp blueberry puree
Instructions
How to Make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add purple food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to Make Blueberry Cheesecake Filling
- In the mixing bowl of stand mixer with pedal attachment beat unsalted butter and cream cheese until combined.
- Gradually mix in sifted powdered sugar on low speed until incorporated.
- Add blueberry puree and increase speed to medium-high and beat for 20-30 seconds, until light and airy.
- Transfer blueberry cheesecake filling into pipping bag with Wilton 2D pipping tip.
- Pipe blueberry cheesecake filling on flat side of one macaron shell and sandwich with another macaron shell. Make sure that filling is not coming out from the macaron.
- Place filled macarons into air-tight container and refrigerate.
Where do you buy blueberry puree?
The Perfect Puree has amazing quality.