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.
yields 24 macarons
120 g almond meal
200 g powdered sugar
100 g egg whites
30 g granulated sugar
food coloring gel
250 grams cream cheese (Philadelphia or any other cream cheese would do)
2 tablespoons whipping cream
3-5 tablespoons lemon curd
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.