Lemon Cheesecake Macarons

These lemon cheesecake macarons are the ultimate bright and airy dessert. The tanginess from the lemon curd and the sweetness of the soft and chewy macaron shells make this the best dessert for summer. 

Lemon cheesecake macarons are considered one of the best macaron filling flavors by lemon lovers. Since these macarons include elements of cheesecake, they also have that smooth and creamy texture of cream cheese. 

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How to Make Macaron Shells

The macaron shells are arguably the most important part of macarons. I have two recipes for classic macaron shells, including one for more advanced bakers. Check out my French and Italian Meringue Macaron Shells here! 

French vs. Italian Meringue Macarons 

French method: The French method of making macaron shells is the simpler of the two methods. In this method, the egg whites are whipped with sugar and are made into a meringue. They should be at a stiff peak. Then the rest of the dry ingredients are folded into the meringue. This method is great for beginners. However, they tend to be flatter and taste chewier than Italian macarons. 

Italian method: The Italian method of making macarons uses egg whites and boiling sugar syrup. This method is more complicated, but it makes a more stable meringue that is smoother and tends to have fewer air bubbles. The Italian macarons tend to create more crumbly macarons that are taller. I prefer to use Italian Meringue macarons. 

Both versions are legitimate ways to make delicious macarons. In fact, the two main macaron shops, Laduree and Pierre Herme, use different methods. Laduree uses the French method, and Pierre Herme uses the Italian method. So, try both and decide which one you like for yourself! 

I also have recorded video lesson how to make macaron shells using No rest method. This method is when you pipe and bake shells. No resting (drying ) time required for this recipe.

Ingredients for Lemon Cheesecake Macarons 

• White chocolate
• Heavy whipping cream 
• Glucose syrup
• Cream cheese
• Lemon curd 

Lemon Curd Recipe 

Homemade lemon curd is tangy, sweet, and perfect for macarons. Lemon curd is essentially a rich and creamy lemon jam. It is super easy to make with very simple ingredients, and it will give your desserts a zingy twist. Check out my easy lemon curd recipe here.

How to Make Lemon Cheesecake Macaron Filling

1. In the small saucepan, warm up heavy cream and glucose syrup. Make sure you do not boil the mixture. 
2. Add warm mixture into white chocolate and let it set for about a minute. Mix it with a spatula. Add room temperature Philadelphia cream cheese. 
3. Emulsify with a hand blender. The ganache should be silky and smooth. 
4. Transfer ganache into a glass container and cover with plastic wrap to contact. Let it set in the refrigerator for 6-8 hours or overnight. 

How To Assemble Macarons 

Once you are finished making all of the individual ingredients needed to make lemon cheesecake macarons, you are ready to assemble your lemon cheesecake macarons! Put the cheesecake ganache into a piping bag and pipe the ganache onto one of the macaron shells. Make sure you do not put too much since you will also need to put the lemon curd on the shell. Then pipe lemon curd into the middle of the ganache. Top the macaron filling with another shell and gently press them together. 

Once the macarons are assembled, it is crucial to let them mature in an air-tight container in the refrigerator. For best results, let them mature for at least 12 hours. 

If you make these lemon cheesecake macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

• Banana macarons
• Strawberry Cheesecake macarons
• Strawberry Champagne macarons
• Red Velvet Whoopi pie
• Zephyr recipe
• Honey cake Medovik