Blueberry Cheesecake Macarons

5 from 2 votes

Blueberry Cheesecake Macarons are made with purple macaron shells and cheesecake filling that has no food coloring.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 213kcal

1 cup fresh or frozen blueberries will have more purée than what is required for this recipe

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 purple 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 275^oF (134^oC) -300^o F (150^oC) 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.

In the mixing bowl of stand mixer with pedal attachment beat unsalted butter and cream cheese until combined.
Gradually mix in sifted powdered sugar on low speed until incorporated.
Add blueberry puree and increase speed to medium-high and beat for 20-30 seconds, until light and airy.
Transfer blueberry cheesecake filling into pipping bag with Wilton 2D pipping tip.
Pipe blueberry cheesecake filling on flat side of one macaron shell and sandwich with another macaron shell. Make sure that filling is not coming out from the macaron.
Place filled macarons into air-tight container and refrigerate.

Use blueberry puree. Fresh or frozen blueberries cooked for a few minutes will give amazing color and taste to the filling.

Do not use fresh or frozen blueberries in the filling without cooking them first.

If the filling is not a piping condition, then add more blueberry puree.