White Chocolate Cream Cheese Macarons
Today’s Macaron Monday recipe is for White Chocolate Cream Cheese Macarons using the Italian Meringue Macaron method. This is the first time I’ve made a macaron filling without buttercream and I loved it! The sweetness from the white chocolate is so delicious when paired with the slight tang of cream cheese and the nuttiness of the macaron shell.
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Macaron Shells
- Use my Italian Meringue Macaron recipe
- Add 2-3 drops of Bright White Americolor Gel Food Coloring (optional)1
White Chocolate Cream Cheese Frosting
- One 3.5oz (100g) bar of white chocolate
- 1lb (454g) cream cheese, softened
- 5 Tbsp (71g) unsalted butter, softened
- 1 Tbsp (15ml) lemon juice
- 1 tsp (13g) vanilla extract
- 1⅔ cups (191g) powdered sugar, sifted
Equipment
Making the White Chocolate Cream Cheese Frosting
Cut the white chocolate into small pieces and melt in the top bowl of a double boiler over simmering water. Cutting the chocolate into small pieces ensures the chocolate will melt quickly and will decrease the chances of scorching the white chocolate. Stir frequently until chocolate is melted, then remove the bowl from the double boiler and set aside to cool.
Beat cream cheese and butter together using the paddle attachment in a stand mixer. You can also use a large bowl with a hand mixer. Beat ingredients for approximately one minute at medium speed until smooth and evenly incorporated. Scrape down sides of bowl to ensure all cream cheese is incorporated.
Add the slightly cooled white chocolate and stir on low speed until combined. If the white chocolate is too hot, it can melt the butter and change the consistency of the frosting.
Next, add the lemon juice and vanilla extract and stir to combine. While the mixer is on low speed, add the sifted powdered sugar in 2-3 additions so it doesn’t end up all over your kitchen. Increase the mixer speed to high and beat until smooth and creamy.
Filling the White Chocolate Cream Cheese Macarons
Place the frosting into a piping bag fitted with a coupler and a piping tip.
Flip half of the macaron shells upside down and pipe approximately a teaspoonful of the filling into the center of the cookie. Place the other half of the cookie on the filling and gently press while twisting to push the filling to the edge of the cookie. Avoid piping the filling to the edge of the cookie because it will “overflow” during the twisting step and that makes for sad looking macarons (although still tasty).
Storing Macarons
Macarons are good the day they are made, but they are best after sitting in the freezer for 24 hours. Wrap the cookies in plastic wrap and freeze. To eat, bring the cookie to room temperature with the plastic wrap still on. This will keep the condensation from making the cookie soft.
These White Chocolate Cream Cheese Macarons are amazing with the tanginess from the cream cheese, the sweetness from the white chocolate, the crisp exterior of the macaron shell, and the chewy interior of the cookie. These will be gobbled up in no time!
Check out my 23 ULTIMATE Tips for Making Macarons to learn how to make perfect cookies.
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White Chocolate Cream Cheese Macarons
Equipment
- Piping bag
- Piping tip (#12 Wilton tip)
- Coupler
Ingredients
Macaron Shells
- Use my Italian Meringue Macaron recipe
- Add 2-3 drops of Bright White Americolor Gel Food Coloring (optional)
White Chocolate Cream Cheese Frosting
- 3.5 oz (100g) bar of white chocolate
- 1 lb (454g) cream cheese, softened
- 5 Tbsp (71g) unsalted butter, softened
- 1 Tbsp (15ml) lemon juice
- 1 tsp (13g) vanilla extract
- 1⅔ cups (191g) powdered sugar, sifted
Instructions
Making the White Chocolate Cream Cheese Frosting
- Cut the white chocolate into small pieces and melt in the top bowl of a double boiler over simmering water. Cutting the chocolate into small pieces ensures the chocolate will melt quickly and will decrease the chances of scorching the white chocolate. Stir frequently until chocolate is melted, then remove the bowl from the double boiler and set aside to cool.
- Beat cream cheese and butter together using the paddle attachment in a stand mixer. You can also use a large bowl with a hand mixer. Beat ingredients for approximately one minute at medium speed until smooth and evenly incorporated. Scrape down sides of bowl to ensure all cream cheese is incorporated.
- Add the slightly cooled white chocolate and stir on low speed until combined. If the white chocolate is too hot, it can melt the butter and change the consistency of the frosting.
- Next, add the lemon juice and vanilla extract and stir to combine. While the mixer is on low speed, add the sifted powdered sugar in 2-3 additions so it doesn’t end up all over your kitchen.
- Increase the mixer speed to high and beat until smooth and creamy.
Filling the White Chocolate Cream Cheese Macarons
- Place the frosting into a piping bag fitted with a coupler and a piping tip.
- Flip half of the macaron shells upside down and pipe approximately a teaspoonful of the filling into the center of the cookie. Place the other half of the cookie on the filling and gently press while twisting to push the filling to the edge of the cookie. Avoid piping the filling to the edge of the cookie because it will “overflow” during the twisting step and that makes for sad looking macarons (although still tasty).
Storing Macarons
- Macarons are good the day they are made, but they are best after sitting in the freezer for 24 hours. Wrap the cookies in plastic wrap and freeze. To eat, bring the cookie to room temperature with the plastic wrap still on. This will keep the condensation from making the cookie soft.
Notes
- I didn’t actually add any coloring into my cookies. They are just the natural coloring of the macaron batter. If you want them to be super white, add the white food coloring.
