Pistachio Cheesecake Macarons
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These Pistachio Cheesecake Macarons are absolutely delicious. If you love Pistachios and Cheesecake, then you have to try these macarons. They are two-in-one flavor and so easy to make. You will be impressed with this recipe.
Table of Contents
Why You’ll Love This Recipe
- These macarons are so delicious. Check also other cheesecake flavors for macarons like Lemon, Strawberry, and Blueberry.
- This filling is very simple and easy to make. Try also American or Swiss Buttercream.
- These cookies are for pistachio lovers. Check also Pistachio Raspberry Tart or Pistachio Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal. I used flour from Nature’s Eats. There is a separate video on my YouTube Channel where I am testing this flour for macarons.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature.
- Food coloring: Green food coloring.
- Butter: Unsalted butter. Softed.
- Cream cheese: Use your favorite brand.
- Salt: Used for taste and to lower the sweetness.
- Pistachio Paste: Use store-bought or homemade.
How to Make French Macarons
Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale. Get all tools ready before starting this recipe.
In the other mixing bowl, sift together almond flour and powdered sugar. You can sift a few times if needed, depending on the almond flour you are using.
Add egg whites to a mixing bowl of a stand mixer. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes. Add food coloring. Meringue should be shiny and have stiff peaks.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula. Transfer the batter to the piping bag with a round tip
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Make Pistachio Cheesecake Filling
In a stand mixer fitted with the paddle attachment, cream together softened butter and cream cheese. Add pistachio paste and cream again until smooth and creamy.
Then add powdered sugar in a few parts and continue beat untill combined.
Add salt and beat again for a few seconds. Transfer frosting into a pastry bag with a round piping tip.
How to Assemble Macarons
Place paired macarons on the countertop or the baking tray. Pipe Pistacio Cheesecake Filling on the flat side of one macaron shell.
Sandwich a macaron with another macaron shell. Make sure there is no filling coming out from the sides of the macaron.
Place assembled macarons in the airtight container and refrigerate for 8-12 hours. Macarons need to “mature” before you can enjoy them. This is a very important step, do not skip it!
Expert Tips
- Measure all ingredients correctly using a digital kitchen scale.
- Do not overmix macaronage. If you do, you will need to start over; there is no way back.
- Macarons with this filling “maturing faster” than those filled with the ganache or buttercream.
- You can also add any fruit confit or caramel to the center of this filling.
- Decorate macarons with the roasted pistachios.
Recipe FAQs
Store filled macarons in an airtight container for 1-2 days.
There are many reasons for that. The most common causes are unstable meringue, incorrect folding technique, or wrong oven temperature.
This happens if macaron shells do not rest enough before baking.
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If yoy make these Pistachio Cheesecake Macarons, please tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Pistachio Cheesecake Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 2 baking mat
- 2 baking sheet pan
- 1 smesh tainer
Ingredients
French Macarons
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites at room temperature
- 105 g white granulated sugar
- 1 g green food coloring
Pistachio Cheesecake Filling for Macarons
- 57 g unsalted butter, softed
- 113 g cream cheese room temperature
- 30 g pistachio paste
- 180 g powderd sugar, sifted
- 1 g salt
Instructions
How to Make French Macarons
- Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale. Get all tools ready before starting this recipe.
- In the other mixing bowl, sift together almond flour and powdered sugar. You can sift a few times if needed, depending on the almond flour you are using.
- Add egg whites to a mixing bowl of a stand mixer. Whisk on low speed. Start adding sugar in a few parts.
- Change the speed in the mixer speed to medium and set the timer for 15 minutes. Add food coloring. Meringue should be shiny and have stiff peaks.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
How to Make Pistachio Cheesecake Filling for Macarons
- In a stand mixer fitted with the paddle attachment, cream together softened butter and cream cheese.
- Add pistachio paste and cream again until smooth and creamy.
- Then add powdered sugar in a few parts and continue beat untill combined.
- After that, add salt and beat again for a few seconds. Transfer frosting into a pastry bag with a round piping tip.
How to Assemble Macarons
- Place paired macarons on the countertop or the baking tray.
- Pipe Pistacio Cheesecake Filling on the flat side of one macaron shell.
- Sandwich a macaron with another macaron shell. Make sure there is no filling coming out from the sides of the macaron.
- Place assembled macarons in the airtight container and refrigerate for 8-12 hours. Macarons need to "mature" before you can enjoy them.
