Lemon Cheesecake Macarons – A Perfect Blend of Citrus and Cream

These Lemon Cheesecake Macarons combine crisp almond shells with a creamy, tangy cheesecake filling. A delightful French-inspired treat!

Macarons are one of the most elegant and refined desserts in the baking world. These Lemon Cheesecake Macarons take the traditional almond-based French macaron and infuse it with bright lemon flavor, paired with a luscious cheesecake filling. The result is a perfect harmony of sweet and tangy, crisp and creamy, making these macarons an irresistible treat. Whether you’re a seasoned baker or trying your hand at macarons for the first time, this comprehensive guide will help you create bakery-quality macarons with step-by-step instructions, tips, and troubleshooting advice.

Ingredients:

 the Macaron Shells:

  • 1 cup (100g) almond flour
  • 1 ¾ cup (140g) powdered sugar
  • 3 large egg whites (room temperature)
  • ¼ cup (50g) granulated sugar
  • 1 tsp lemon zest
  • ½ tsp lemon extract
  • 2-3 drops yellow food coloring (optional)
  • A pinch of salt

For the Lemon Cheesecake Filling:

  • 4 oz (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • ¼ cup heavy cream (whipped to soft peaks)
  • ½ tsp vanilla extract

Preparation:

1: Prepare the Macaron Batter

  1. Sift the almond flour and powdered sugar together into a bowl. Discard any large pieces.
  2. In a separate large mixing bowl, beat the egg whites and salt until soft peaks form.
  3. Gradually add the granulated sugar while continuing to whip until stiff peaks form.
  4. Gently fold in the almond flour mixture using a spatula, adding lemon zest, lemon extract, and food coloring if desired.
  5. Continue folding until the batter flows in ribbons off the spatula and disappears into the mixture within 10 seconds.

 2: Pipe and Rest the Macarons

  1. Transfer the batter to a piping bag fitted with a round tip.
  2. Pipe 1-inch circles onto a parchment-lined baking sheet, leaving space between them.
  3. Tap the baking sheet on the counter a few times to remove air bubbles.
  4. Let the macarons rest at room temperature for 30-45 minutes until a dry skin forms.

 3: Bake the Macaron Shells

  1. Preheat the oven to 300°F (150°C).
  2. Bake the macarons for 15-18 minutes, rotating the tray halfway through.
  3. Let them cool completely on the baking sheet before removing.

 4: Prepare the Lemon Cheesecake Filling

  1. Beat the cream cheese and powdered sugar together until smooth.
  2. Add lemon juice, lemon zest, and vanilla extract, mixing until well combined.
  3. Fold in the whipped heavy cream for a light and fluffy consistency.

Step 5: Assemble the Macarons

  1. Transfer the cheesecake filling to a piping bag.
  2. Pipe a dollop onto the flat side of half the macaron shells.
  3. Top with another shell, pressing gently to create a sandwich.
  4. Refrigerate for at least 24 hours for the best texture and flavor.

Variations:

  • Lemon Raspberry Macarons: Add a layer of raspberry jam before piping the cheesecake filling.
  • Honey Lemon Macarons: Substitute part of the powdered sugar in the filling with honey for a floral sweetness.
  • Gluten-Free Option: These macarons are naturally gluten-free, but ensure all ingredients are certified gluten-free.

Cooking Notes:

  • Ensure egg whites are at room temperature for better whipping.
  • Overmixing or undermixing the batter can affect the macaron structure; it should flow but not be runny.
  • If the macarons crack or have hollow shells, adjust oven temperature and baking time slightly.

Serving Suggestions:

  • Serve chilled for the best texture.
  • Pair with hot tea, espresso, or lemonade for a refreshing combination.
  • Garnish with lemon zest or powdered sugar for an elegant touch.

Tips:

  • Use a kitchen scale for accurate measurements, as macarons require precision.
  • If humidity is high, allow more resting time before baking to prevent cracking.
  • Store macarons in an airtight container in the fridge for up to 5 days.

Prep Time:

45 minutes

Cooking Time:

15-18 minutes

Total Time:

1 hour + 24-hour chilling time

Nutritional Information (Per Macaron):

  • Calories: 90 kcal
  • Protein: 2g
  • Sodium: 20mg

FAQs

Why do my macarons have hollow shells?

Hollow shells are often caused by undermixed batter or incorrect baking temperature. Try adjusting the mixing process and oven settings.

Can I make macarons without almond flour?

Almond flour is essential for traditional macarons, but finely ground sunflower seed flour can be used as a nut-free alternative.

How do I store leftover macarons?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Conclusion

Lemon Cheesecake Macarons are a delightful fusion of tangy citrus and rich cheesecake filling, making them a standout dessert. While macarons can be tricky, following these steps will help you achieve success. Whether for a fancy tea party or a personal treat, these macarons are worth the effort. Try this recipe and enjoy the refreshing, creamy goodness of Lemon Cheesecake Macarons!

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