Cheesecake macarons

I told you about my macaron obsession, once I started making them somehow I couldn’t stop. For the New Year Eve’s dinner I was the one that had to take care of the dessert – not a particularly tough request, since I am always looking for a ocassion to try new cake recipes.

And of course this made the perfect occasion to try a new type of macarons – cheesecake macarons.

I tried cheesecake macarons before in Paris, at Christophe Roussel’s shop and I loved them, they were fresh and amazingly delicious. So here is my attempt to re-create those macarons. Even though they were quite tasty, I have to re-make them few more times until I get the perfect cheesecake macaron :-).

cheesecake macarons

yields 24  macarons

120 g almond meal

200 g powdered sugar

100 g egg whites

30 g granulated sugar

food coloring gel

The directions on how to make the macarons can be found here

cheesecake filling

250 grams cream cheese (Philadelphia or any other cream cheese would do)

2 tablespoons whipping cream

3-5 tablespoons lemon curd

lemon rind

vanilla

Whip the cream cheese and the whipping cream together, until fluffy and homogeneous and then add the vanilla. Gently add the lemon curd and a bit of lemon rind.

Use a piping bag or spoon to fill the macarons with the cheesecake filling. Store in the fridge in an airtight container.