Chocolate Cheesecake Macarons

5 from 1 vote

This recipe makes the best filling for chocolate cheesecake macarons. It is smooth, chocolatey, and has the perfect amount of cream cheese.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 140kcal

Warm up the heavy cream and glucose syrup in a small saucepan, but make sure they do not boil.
Then, add the warmed mixture of heavy cream and glucose to the milk chocolate and let it sit for about 30-40 seconds. This will allow the milk chocolate to melt.
After the 30-40 seconds are up, mix them with a spatula and then emulsify the mixture with a hand blender. This will be your chocolate ganache filling.
Once they are thoroughly mixed, transfer the ganache into a glass bowl or container and cover it with plastic wrap 'to contact".
Then refrigerate the glass container for at least 6-8 hours or overnight.
After the mixture has refrigerated for the suggested time, whip cold Philadelphia cream cheese in a mixing bowl with a hand blender or stand mixer.
Add in the chocolate ganache and whip the mixture again.
Transfer your chocolate cheesecake ganache into a piping bag with an Ateco 847 piping tip and fill the macarons.

In the mixing bowl sift together almond flour, cocoa powder, and powdered sugar. Set aside.
In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time.
Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
Transfer macaronage into a pastry bag with a round tip.
Pipe macaron shells on the baking mat.
Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275^oF (134^oC) -300^oF (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 a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.