Lemon Cheesecake Macarons

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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 the smooth and creamy texture of cream cheese. 

lemon cheesecake macarons

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Ingredients for this recipe

  • White chocolate. Use good quality chocolate.
  • Heavy whipping cream. Do not use half and half or milk.
  • Glucose syrup. Can be substituted with inverted sugar, corn syrup, or honey.
  • Cream cheese. Philadelphia Cream cheese was used in this recipe.
  • Lemon curd. Use homemade or store-bought.

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.

lemon cheesecake macarons

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

yellow macaron shell filled with cheesecake ganache and 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.

lemon curd

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How to Make Cheesecake Ganache

  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. 

Recipe FAQs

How to store?

Store Lemon Cheesecake Macarons in an airtight container in the fridge for 2-3 days.

Can I freeze macarons with this filling?

Yes, you can freeze Lemon Cheesecake Macarons for up to 6 months.

Why are my macarons cracked?

This commonly happens if the macaron shells are not rested enough before baking.

Why are my macarons hollow?

Can are many reasons for hollow macarons: over/under beaten meringue, incorrect folding technique, or wrong oven temperature for baking.

More Delicious Recipes

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

lemon cheesecake macarons

Lemon Cheesecake Macarons

Marina
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
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 164 kcal

Equipment

  • 1 immersion blender
  • 1 saucepan
  • 1 spatula
  • 1 emulsify blender
  • 1 stand mixer or electric hand mixer

Ingredients
  

Cheesecake Ganache

  • 300 gr white chocolate
  • 200 gr heavy whipping cream
  • 100 gr cream cheese (Philadelphia) room temperature
  • 20 gr glucose syrup
  • 150 gr lemon curd homemade or store bought

Macaron shells

  • 120 gr almond flour (1 cup)
  • 150 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)
  • 1 gr yellow food coloring

Instructions
 

How to make Cheesecake Ganache

  • In the small saucepan, warm up heavy cream and glucose syrup. Make sure you do not boil the mixture. 
  • 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. 
  • Emulsify with a hand blender. The ganache should be silky and smooth. 
  • 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 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 yellow 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 275F (134C) -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 assemble 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.
  • Pipe lemon curd into the middle of the ganache.
  • Top the macaron filling with another shell and gently press them together. 
  • Place macarons into air tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.

Notes

Use a kitchen scale to measure all ingredients.
Macarons are best enjoyed the next day after they mature in the fridge. 

Nutrition

Serving: 1macaronCalories: 164kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 13mgSodium: 43mgPotassium: 45mgFiber: 0.5gSugar: 18gVitamin A: 146IUVitamin C: 0.1mgCalcium: 36mgIron: 0.2mg
Tried this recipe?Let us know how it was!

10 Comments

  1. Your recipes are amazing! What type of white chocolate do you recommend? My ganache never seems to set and it’s always to loose

    1. Thank you! I recommend Opalys Valrhona 33%, Ivoire Valrhona 35% and Zephyr Cacao Barry 34%. I also use Heavy cream 40%. If your ganache is runny after stabilization whip with whisk for a few seconds.

    1. I have link for recipe of lemon curd in this post. You can also use search button to check recipes.

  2. Great recipe, I’m looking forward to trying it. I’m assuming the glucose syrup acts as a stabilizer for the ganache? Is it totally necessary? Can you comment on it and any possible substitutes?

    Thanks

    1. Glucose syrup lowers water activity and makes ganache shiny and smooth. You can replace glucose syrup in this recipe with heavy cream, invert sugar or honey.

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