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
100gregg whites room temperature (from 3 large eggs)
100grwhite granulated sugar (1/2 cup)
1gryellow 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 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 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.