Chocolate Cheesecake Macarons
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Chocolate Cheesecake Macarons are a rich and decadent dessert that is perfect for date night or even as a special gift for your friends and family. With a light and fluffy outer shell and a dense and creamy chocolate cheesecake filling, there is no doubt that these macarons will be eaten in no time. This recipe for chocolate cheesecake macarons makes the best filling for chocolate macarons since it is smooth, chocolatey, and has the perfect amount of cream cheese.
Ingredients
- Chocolate: Milk chocolate Callebaut 823
- Cream: Heavy cream. Do not substitute with milk or half and half.
- Glucose syrup. It can be substituted with inverted sugar or honey.
- Cheese. Use Philadelphia cream cheese.
How to Make This Recipe
The delicacy and intricacy of macarons make them one of the greatest desserts of all time. If you are just learning how to make macarons, they can be difficult to make. However, you can easily master the techniques by following my recipes. My Recipe for Chocolate Macarons makes a perfectly smooth shell that has a smooth and slightly chewy texture.
Warm the heavy cream and glucose syrup in a small saucepan, but make sure they do not boil. Then, add the warmed mixture of heavy cream and glucose to the milk chocolate and let it sit for 30-40 seconds. This will allow the milk chocolate to melt. After the 30-40 seconds are up, mix them with a spatula and then emulsify the mixture with a hand blender. This will be your chocolate ganache filling. Once they are thoroughly mixed, transfer the ganache into a glass bowl or container and cover it with plastic wrap “to contact.” Then refrigerate the glass container for at least 6-8 hours or overnight.
After the mixture has been refrigerated for the suggested time, whip cold Philadelphia cream cheese in a mixing bowl with a hand blender or stand mixer. Add in the chocolate ganache and whip the mixture again. Transfer your chocolate cheesecake ganache into a piping bag with an Ateco 847 piping tip and fill the macarons.
Tip From Marina: make sure you do not overwhip ganache, or the texture may not come out the way you want.
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How to Assemble
After your chocolate shells and chocolate cheesecake filling have been made, you can assemble the macarons by using the Ateco 847 piping tip to fill them macarons. Pipe the ganache into the center of the macaron and place another chocolate shell on top of the ganache to make a sandwich. Be careful not to smush the delicate chocolate shells when assembling the macarons.
Recipe FAQs
Macarons can be time-consuming to make, so it is completely understandable to make them in a large batch and freeze them for later. However, before storing your macarons, must make sure they have time to mature first. You can store macarons in the fridge for 1-2 days in an airtight container.
Macarons can be frozen in a freezer-safe food container for up to 6 months. If you are freezing the macarons, you still need to make sure they mature for 12-24 hours before freezing.
The mature process of macarons happens when the filled macarons are left to rest for 24 hours in the refrigerator. The macarons will absorb moisture from the filling during this process, allowing the shells to be more hydrated. This makes that iconic soft and chewy texture.
Yes! Macarons are a naturally gluten-free dessert because the shells are made from almond flour, egg whites, and granulated sugar. This makes them an excellent treat for those with gluten allergies or sensitivities.
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If you make these Chocolate Cheesecake Macarons, please make sure to tag me on social media and leave a rating down below. I would love to see your creations!
Recipe
Chocolate Cheesecake Macarons
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 2 pastry bags
- 1 round pipping tip
Ingredients
Chocolate Cheesecake Filling for Macarons
- 200 gt Milk chocolate Callebaut 823
- 200 ml heavy cream
- 15 gr glucose syrup
- 226 gr Philadelphia cream cheese
Chocolate Macaron Shells
- 15 gr Extra Brute Cacao Barry cocoa powder (2 Tablespoon)
- 125 gr almond flour (1 cup)
- 125 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make Chocolate Cheesecake Filling for Macarons
- Warm up the heavy cream and glucose syrup in a small saucepan, but make sure they do not boil.
- Then, add the warmed mixture of heavy cream and glucose to the milk chocolate and let it sit for about 30-40 seconds. This will allow the milk chocolate to melt.
- After the 30-40 seconds are up, mix them with a spatula and then emulsify the mixture with a hand blender. This will be your chocolate ganache filling.
- Once they are thoroughly mixed, transfer the ganache into a glass bowl or container and cover it with plastic wrap 'to contact".
- Then refrigerate the glass container for at least 6-8 hours or overnight.
- After the mixture has refrigerated for the suggested time, whip cold Philadelphia cream cheese in a mixing bowl with a hand blender or stand mixer.
- Add in the chocolate ganache and whip the mixture again.
- Transfer your chocolate cheesecake ganache into a piping bag with an Ateco 847 piping tip and fill the macarons.
How to Make Chocolate Macaron Shells
- In the mixing bowl sift together almond flour, cocoa powder, and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (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 a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Please let me know how you liked it.