White Chocolate Cream Cheese Macarons

Course Dessert

Cuisine French

Prep Time 30

Servings 48 1.5" macarons

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.

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).

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.