Introduction

Savor the exquisite combination of zesty lemon and creamy cheesecake with our Lemon Cheesecake Macarons. These delicate sandwich cookies feature a lemon-infused shell paired with a smooth cheesecake filling, offering a burst of citrusy flavor in every bite. Whether for special occasions or a sweet indulgence, these macarons are a delightful treat.

Who Will Adore These Macarons

Macaron enthusiasts seeking a refreshing twist on a classic will fall in love with these Lemon Cheesecake Macarons. They’re perfect for those who appreciate the balance of tangy lemon and the lusciousness of cheesecake, creating a symphony of flavors and textures.

Why They’re a Must-Try Treat

The allure of these macarons lies in their harmonious blend of tangy lemon and creamy cheesecake, all wrapped in a delicate and airy shell. Their elegant appearance and delightful taste make them a standout dessert for gatherings or as an impressive homemade gift.

Ingredients

For the Macaron Shells:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• Zest of 1 lemon
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• Yellow gel food coloring (optional)

For the Cheesecake Filling:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• Zest of 1 lemon
• 1-2 tablespoons lemon juice

Recipe Directions

Step 1: Making the Macaron Shells

1. Line baking sheets with parchment paper. Prepare a piping bag with a round tip.
2. In a food processor, pulse almond flour, powdered sugar, and lemon zest until fine. Sift the mixture into a bowl.
3. In a separate bowl, beat egg whites until frothy. Gradually add granulated sugar while beating until stiff, glossy peaks form.
4. Gently fold the almond flour mixture into the egg whites until just combined. Add yellow gel food coloring if desired.
5. Transfer the batter to the prepared piping bag. Pipe small circles onto the baking sheets. Tap the baking sheets gently to remove air bubbles.
6. Let the piped macarons sit at room temperature for 30-45 minutes until a skin forms.

Step 2: Baking and Filling

1. Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the sheets halfway through.
2. Remove from the oven and let the macarons cool completely on the baking sheets.
3. While the macarons cool, prepare the cheesecake filling. In a bowl, beat cream cheese and butter until creamy.
4. Gradually add powdered sugar, lemon zest, and lemon juice. Beat until smooth and well combined.
5. Pair up cooled macaron shells of similar size. Pipe or spoon a small amount of filling onto one shell and sandwich with another. Repeat for all macarons.

Serving Suggestions

Refrigerate the filled Lemon Cheesecake Macarons for at least 24 hours before serving to allow the flavors to meld together. Serve chilled for the best taste.

FAQ

Can I freeze these macarons?

Yes, you can freeze the unfilled macaron shells in an airtight container. Thaw before filling and refrigerating.

Can I adjust the lemon flavor in the filling?

Absolutely! Adjust the amount of lemon zest and juice according to your preference for a more or less intense lemon flavor.

How long do these macarons stay fresh?

Store the filled macarons in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature before serving for the best texture.

Conclusion

Indulge in the delightful tanginess of lemon and the creamy goodness of cheesecake with our Lemon Cheesecake Macarons. Share these elegant treats with friends and family or savor them as a special homemade delight. Subscribe to our blog for more exquisite dessert inspirations that elevate your baking adventures!