Raspberry Cheesecake Macaron

Raspberry Cheesecake Macaron

Easy French Macaron Recipe

This is possibly the easiest French meringue method. Perfect for home baking.

Raspberry Emulsion

Raspberry Emulsion can flavor baked goods better than extract. This water-based emulsion won't bake out, resulting in full-flavored cakes, cookies, and more.

I love raspberries. And I looooove cheesecake. This raspberry cheesecake macaron is my all-time favorite. The slightly tart cream cheese and the vibrant raspberry jam filling are just perfect to balance the lovely raspberry shells. 

INGREDIENTS:
Shells: 
2 egg whites
3/4 cup almond flour
1 cup powdered sugar
1/4 cup granulated sugar
3 drops of red gel food coloring
1 tsp raspberry emulsion (I use the Raspberry emulsion from Olive Nation)

Filling:
1 cup cream cheese, room temperature
1 cup powdered sugar
1/4 cup raspberry jam

DIRECTIONS:
To make the shells:

1. Follow my “Easy French Macaron Recipe”.
2. Let the shells cool completely before assembling the macaron sandwiches.

To make the filling:

1. Whip the cream cheese with an electric mixer for 1 minute until it is light and fluffy.
2. Mix in the powdered sugar.
3. Continue to whip at medium speed for 5 minutes.
4. Place the cream cheese mixture in a piping bag with a 1/4-inch round tip.
5. Pipe a cream cheese circle on a macaron shell.
   
6. Fill the circle with a small dollop of raspberry jam. 
   
7. Place another macaron shell on top and push down slightly to secure.
8. The macarons will improve their texture when left in the fridge overnight. ​
9. Enjoy the yumminess!