If you’re looking to delight your taste buds and impress anyone lucky enough to try them, then these Macarons with Cream Cheese Filling and Royal Icing Drizzle Recipe are an absolute must-make. Light, airy shells perfectly complement a rich and tangy cream cheese filling, while the royal icing drizzle adds a charming touch of sweetness and visual appeal. This recipe strikes the perfect balance between elegant and approachable, making your kitchen feel like a French patisserie in no time.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in achieving those iconic chewy-yet-crisp macaron shells, a luscious cream cheese filling, and a delicate royal icing drizzle that ties everything together. Let’s take a look at what you’ll need to create this masterpiece.
- 90 grams powdered sugar: Provides sweetness and helps create a fine texture in the macaron shells.
- 80 grams almond flour: The heart of the macaron shell, giving it a subtle nutty flavor and perfect crumb.
- 70 grams egg whites: Whipped into meringue, these give the shells their signature lift and structure.
- 70 grams granulated sugar: Sweetens and stabilizes the meringue for that ideal glossy finish.
- 2 grams egg white powder (optional): Helps achieve more stable meringue if fresh whites aren’t available.
- ½ tsp vanilla extract: Adds warm, sweet flavor to both shells and filling.
- 3 drops turquoise gel food coloring: Gives your macarons a charming pastel hue that’s sure to impress.
- 4 oz cream cheese: The creamy base for the irresistible filling.
- ½ cup powdered sugar: Sweetens and smooths out the cream cheese filling.
- 2 tbsp salted butter: Adds richness and a touch of salt to balance the filling’s sweetness.
- ½ tsp clear vanilla extract: Enhances the filling with fragrant vanilla notes.
- 1 cup powdered sugar: The main ingredient for the royal icing drizzle to add sweetness and gloss.
- 1 tsp meringue powder: Used to stabilize the royal icing and help it set beautifully.
- 1 tbsp water (room temperature): Helps achieve the perfect icing consistency for drizzling.
- Colorful sprinkles: Adds playful decoration and festive flair to the finished macarons.
How to Make Macarons with Cream Cheese Filling and Royal Icing Drizzle Recipe
Step 1: Prepare Dry Ingredients
Start by sifting the powdered sugar and almond flour together. This step is crucial to break any clumps and ensure a smooth batter that will yield perfectly smooth macaron shells after baking. Line your baking sheets with silicone mats to prevent sticking and prepare your pastry bags with the piping tip inserted.
Step 2: Make the Meringue
Whisk your egg whites on medium speed until small bubbles appear, then gradually add granulated sugar in portions until soft peaks form. Increase speed and continue adding sugar slowly until you reach stiff peaks. This ensures a stable, glossy meringue, which is the foundation for those iconic French macarons. Add vanilla and your turquoise gel food coloring, then whip a bit longer to incorporate color evenly.
Step 3: Combine Ingredients
Fold the dry ingredients into the meringue in thirds, using a gentle folding technique to keep the air in while fully incorporating the mixture. The batter should spread slowly off the spatula in ribbons, sinking back within about 30 seconds. This is your signal that the batter is ready. Avoid overmixing, or your macarons could turn out flat.
Step 4: Pipe the Shells
Transfer the batter to your pastry bag and pipe ¾ inch circles spaced about an inch apart onto your prepared trays. Tap the trays firmly against your counter to release air bubbles. Let the shells rest until a skin forms and they are no longer sticky to the touch; this prevents cracks during baking.
Step 5: Bake the Macarons
Preheat your oven to 310°F and bake the macarons for 14 to 16 minutes. They are done when their tops no longer move when you gently touch them. Beautifully baked, they should have a crisp outer shell and a chewy interior.
Step 6: Prepare the Cream Cheese Filling
Whip the cream cheese and salted butter until smooth and creamy. Gradually add powdered sugar and vanilla until fully combined and luscious. This tangy, rich filling will perfectly complement the sweet shells.
Step 7: Assemble Your Macarons with Cream Cheese Filling and Royal Icing Drizzle Recipe
Fill a small pastry bag with the cream cheese filling and pipe dollops onto half the macaron shells. Sandwich with the remaining shells. This elegant assembly pairs the textures perfectly.
Step 8: Make and Drizzle Royal Icing
Mix powdered sugar, meringue powder, and water to create your royal icing with a consistency that sinks back within ten seconds after lifting the spoon. Pipe thin drizzles over the top of the filled macarons and immediately sprinkle colorful sprinkles while the icing is still wet. This finishing touch adds a gorgeous decorative flair as well as a subtle crunchy contrast.
How to Serve Macarons with Cream Cheese Filling and Royal Icing Drizzle Recipe
Garnishes
Enhance your macarons with a sprinkle of edible glitter or fine dusting of powdered sugar to elevate their elegance. Fresh edible flowers or tiny shards of candied citrus peel can add unexpected pops of personality that pair wonderfully with the creamy filling and sweet drizzle.
Side Dishes
Serve these macarons alongside a hot cup of Earl Grey tea or rich coffee to complement their delicate sweetness and creamy texture. A fresh berry salad or small citrus fruit segments also make refreshing, light companions to balance the indulgence.
Creative Ways to Present
Display your macarons on a tiered dessert stand or arrange them in colorful patterns on a sleek platter for eye-catching appeal. Wrapping them individually in cellophane bags tied with ribbons makes perfect party favors or thoughtful gifts that showcase your baking skills and kind heart.
Make Ahead and Storage
Storing Leftovers
Keep any extra macarons in an airtight container in the refrigerator for up to five days. Make sure they are properly sealed to maintain their delicate texture and flavor without drying out or absorbing odors.
Freezing
You can freeze assembled macarons for up to one month by placing them in an airtight container with parchment paper layers to prevent sticking. Thaw them overnight in the refrigerator before serving to enjoy that fresh-baked taste and texture.
Reheating
Since macarons are best enjoyed chilled or at room temperature, avoid microwaving them, which can make shells chewy. If preferred, allow them to sit at room temperature for 20 minutes after refrigeration to bring out their full flavor and softness.
FAQs
Can I use almond meal instead of almond flour?
Almond meal can be used in a pinch, but it’s usually coarser than almond flour, which can affect the smooth texture of the macaron shells. For best results, sift almond meal very well or stick with finely ground almond flour.
Why isn’t my meringue forming stiff peaks?
This can be caused by using egg whites that are too fresh or contaminated with fat. Make sure your mixing bowl and utensils are clean and dry, and if possible, use egg whites that have aged a few days in the fridge or include egg white powder to stabilize your meringue.
What causes my macarons to crack during baking?
Cracked shells often mean that your macaron shells didn’t rest long enough before baking or the oven temperature was too high. Allow them to develop a proper skin and make sure your oven is well calibrated for even heat.
Can I make the royal icing in advance?
Yes, royal icing can be made a day ahead and stored in an airtight container. Give it a good stir before using, and if it thickens, add a few drops of water until you get the right consistency for drizzling.
How do I avoid hollow shells?
Hollow shells happen when the batter is underfolded or overfolded. Make sure to fold the dry ingredients fully into the meringue, then deflate some air carefully until the batter flows smoothly in ribbons. Also, avoid opening the oven door during baking.
Final Thoughts
I truly hope you give this Macarons with Cream Cheese Filling and Royal Icing Drizzle Recipe a try — it’s one of those rewarding baking adventures that combine technique with sensational flavors. Whether for a special occasion or just to treat yourself, these macarons will bring a smile to your face and warmth to your kitchen. Have fun baking and savor every bite!
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Macarons with Cream Cheese Filling and Royal Icing Drizzle Recipe
- Total Time: 1 hour 15 minutes
- Yield: 18 servings
- Diet: Vegetarian
Description
Delightful homemade macarons with a smooth cream cheese filling, finished with a colorful royal icing drizzle. These delicate French treats combine almond flour and a meringue base for a light, airy texture, paired perfectly with a creamy, sweet filling and a decorative touch of sprinkles.
Ingredients
Macaron Shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 3 drops turquoise gel food coloring
Cream Cheese Filling
- 4 oz cream cheese
- ½ cup powdered sugar
- 2 tbsp salted butter
- ½ tsp clear vanilla extract
Royal Icing Drizzle
- 1 cup powdered sugar
- 1 tsp meringue powder
- 1 tbsp water (room temperature), plus more for thinning if needed
- colorful sprinkles
Instructions
- Prepare dry ingredients: Sift the powdered sugar and almond flour together using a whisk to break down any clumps, then set aside.
- Line pans and prepare piping bag: Line sheet pans with silicone mats and insert a piping tip into a 16-inch pastry bag for piping the macarons.
- Make the meringue: Whisk egg whites on medium speed (speed 4) until small bubbles form (about 15 seconds). Gradually add 3 tbsp granulated sugar, one tbsp at a time, whisking continuously. Increase speed to 6, slowly add the remaining sugar, and whisk until soft peaks form. Scrape sides of bowl, add vanilla, whisk for 2 minutes till medium peaks, add gel food coloring, then whisk for 5 minutes until stiff peaks are achieved.
- Combine dry ingredients with meringue: Add one-third of the dry mixture to the meringue and fold using a spatula in a gentle U-motion until fully incorporated. Repeat this folding process with the remaining two portions of dry ingredients until the batter is smooth and consistent.
- Deflate batter: Smear the batter along the sides of the bowl with a spatula and fold a couple of times. Repeat this spreading and folding until the batter flows in ribbons and sinks back in about 30 seconds, indicating the correct consistency.
- Pipe the shells: Transfer the batter to the prepared pastry bag. Pipe ¾ inch circles spaced about 1 inch apart onto lined trays. Tap the trays on the counter about 8 times to release air bubbles and let the shells rest until they form a dry skin and are no longer sticky.
- Preheat oven: While the shells rest, preheat the oven to 310°F (154°C).
- Bake macarons: Bake the piped shells for 14-16 minutes until they no longer shift when touched on top.
- Prepare cream cheese filling: In a medium bowl, whisk together cream cheese and salted butter until smooth. Add powdered sugar and whisk until combined, then add vanilla extract and continue whisking until creamy and smooth.
- Assemble macarons: Fill an 8-inch pastry bag with the cream cheese filling and cut a ½ inch opening. Pipe filling onto the center of half the macaron shells, then top with the remaining shells to form sandwiches.
- Make royal icing drizzle: In a small bowl, mix powdered sugar, meringue powder, and ¼ tsp water, stirring until smooth. Add drops of water as needed to thin to a consistency that sinks back into itself within 10 seconds when lifted with a spoon.
- Decorate macarons: Transfer royal icing to an 8 inch pastry bag, cut a small opening, drizzle over assembled macarons, and decorate with colorful sprinkles.
Notes
- Resting the piped macarons before baking is crucial for forming a skin to create the classic macaron ‘feet’.
- Folding technique is key to achieve the right batter consistency; avoid overmixing or undermixing.
- Use silicone mats or parchment paper to prevent sticking and promote even baking.
- Bring egg whites to room temperature for better meringue volume.
- If using egg white powder, it can help stabilize the meringue but is optional.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
