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Caramel Cheesecake Macarons

Macarons have always been known as an elegant treat, with their delicate, airy texture and vibrant colors. But when combined with the rich, creamy indulgence of cheesecake and the sweet, buttery goodness of salted caramel, they become something entirely extraordinary. These Caramel Cheesecake Macarons are a perfect blend of two beloved desserts in a beautifully sophisticated package. Whether you’re looking to impress guests at a dinner party or treat yourself to something special, these macarons are the ideal dessert to satisfy your sweet tooth and leave everyone asking for the recipe.

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Caramel Cheesecake Macarons

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🍮Indulge in the perfect blend of sweet and creamy with Caramel Cheesecake Macarons! 🧀✨ These delicate, chewy macarons are filled with a rich caramel cheesecake filling that will melt in your mouth with every bite! 😋🌟 Perfect for dessert lovers or anyone craving a little decadence. Whether for a special occasion or just because, these macarons will steal the show! 💖

#CaramelMacarons #CheesecakeGoodness #MacaronMagic #SweetIndulgence #DessertPerfection #FrenchPastryLove #CreamyDelights #CaramelLovers #BiteSizedHeaven #DecadentDesserts 🍮🧀✨

Ingredients

Scale

For the Macaron Shells:

  • 112 grams egg whites (room temperature)
  • 140 grams super fine almond flour
  • 140 grams confectioners’ sugar
  • ½ teaspoon cream of tartar
  • 126 grams granulated sugar
  • 10 drops brown gel food coloring

For the Salted Caramel:

  • ¼ cup granulated sugar (large impurities removed)
  • 1 tablespoon water
  • 2 tablespoons heavy cream (room temperature)
  • 3 tablespoons unsalted butter (room temperature, cut into 1 tablespoon pieces)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

For the Cheesecake Buttercream:

  • 6 tablespoons unsalted butter (softened to room temperature)
  • 3 ounces cream cheese (softened to room temperature)
  • 1 ¾ cups confectioners’ sugar (measured and sifted)
  • ¾ cup graham crackers (finely pulsed in a food processor, about 3 graham crackers)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

Instructions

Step 1: Prepare the Macaron Shells
Begin by separating the egg whites from the yolks. Allow the egg whites to come to room temperature, as this will help them whip up more easily. Measure the almond flour and confectioners’ sugar, then double-sift them into a large mixing bowl to ensure there are no lumps. This step helps achieve the smooth texture that macarons are known for.

Clean your mixing bowl and whisk attachment with a paper towel and a small amount of white vinegar to remove any leftover oils. Then, print out your macaron template and place it under a piece of parchment paper on your baking sheet. This will guide you in piping uniform shells.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until they become foamy, about 3 minutes. Gradually add the granulated sugar, a third at a time, beating well after each addition. Once all the sugar is incorporated, increase the speed to medium-high and continue whipping until stiff peaks form. This may take about 10-11 minutes.

At the soft peak stage, add in the brown gel food coloring, and continue whipping until stiff peaks form. The meringue should be glossy and hold its shape well, without any curl at the tip when you pull the whisk out. It should be sturdy enough that you can flip the bowl upside down and nothing moves.

Now, carefully fold the sifted almond flour and confectioners’ sugar into the meringue mixture. Use a silicone spatula and fold gently to avoid deflating the mixture. Continue folding until no dry flour remains and the batter reaches a smooth, shiny consistency. Test the batter by lifting the spatula – the batter should fall in thick ribbons, taking about 10-15 seconds for the ribbon to disappear into the rest of the batter.

Step 2: Pipe and Bake the Macaron Shells
Once the batter is ready, transfer it into a piping bag fitted with a ½ inch round tip. Pipe 1.5-inch circles on the prepared parchment paper, being sure to leave enough space between each circle. Once piped, tap the baking sheet on the counter several times to release any air bubbles. Use a toothpick to pop any remaining bubbles.

Allow the piped macaron batter to rest at room temperature for 60 to 90 minutes, or until a thin skin forms on top. The tops should not stick to your finger when touched. While the macarons are drying, preheat the oven to 300°F (150°C), using an oven thermometer to ensure accurate temperature.

Once dried, bake the macarons one sheet at a time for 19 to 23 minutes. To test doneness, gently touch the edge of a macaron shell. If it wiggles or feels wet, bake for a few more minutes. When fully baked, remove the macarons from the oven and let them cool completely on a wire rack.

Step 3: Make the Salted Caramel
For the salted caramel, add the sugar and water to a medium saucepan. Cook over medium heat, covered, until the sugar is fully melted, about 2-4 minutes. Once melted, remove the lid and continue cooking the sugar until it darkens to an amber color, about 4-6 minutes. Be careful not to stir, as this could cause crystallization.

Once the sugar has reached the desired color, remove from the heat and carefully stir in the heavy cream (it will bubble). Add the butter, one cube at a time, stirring until smooth. Stir in the vanilla extract and sea salt. Let the caramel cool in the refrigerator for 1 to 3 hours until it thickens.

Step 4: Prepare the Cheesecake Buttercream
In a stand mixer, beat the softened butter and cream cheese on medium-high speed until light and fluffy, about 2-3 minutes. Add the sifted confectioners’ sugar and graham cracker crumbs, mixing on low speed until combined. Then, add the heavy cream, vanilla extract, and sea salt, and beat on medium-high speed until fully incorporated and light.

Step 5: Assemble the Macarons
Once the macaron shells have cooled, pair them up by size. Pipe the cheesecake buttercream around the edge of one macaron shell, using a ½ inch round piping tip. Fill the center with a dollop of salted caramel. Gently place the matching shell on top, pressing lightly to secure.

For best results, allow the macarons to mature in the refrigerator overnight in an airtight container. This helps the macarons soften and the flavors meld together. When ready to serve, bring the macarons to room temperature for the best texture and flavor.

Notes

  • Substituting Ingredients: If you don’t have graham crackers, you can try using digestive biscuits or any other plain, mildly sweet cookie. For the caramel, feel free to add a pinch more salt if you like a stronger salted flavor, or even experiment with different extracts, such as bourbon or maple, for a unique twist.
  • Make It Your Own: You can color the macaron shells in any shade that complements your theme. For a festive touch, try adding a gold dusting on top of the shells after baking for a glimmering effect.
  • Serving Suggestions: Serve these macarons at a special event, like a wedding, birthday party, or holiday gathering. They also make a wonderful treat for a casual afternoon tea with friends. Pair them with a rich coffee or a sweet dessert wine to enhance the caramel and cheesecake flavors.
  • Author: Rosa

The Appeal of Caramel Cheesecake Macarons

Imagine the melt-in-your-mouth delight of a French macaron, filled with luscious, creamy cheesecake buttercream and a gooey, salted caramel center. The contrast of the crisp macaron shell and the smooth, velvety filling creates an irresistible texture that will transport you to dessert heaven. The salted caramel adds a deep, rich flavor that perfectly balances the tanginess of the cheesecake buttercream, making every bite a memorable experience.These macarons bring a unique twist to a classic treat, combining the best elements of two favorite desserts. Whether served at a special event or enjoyed during a quiet afternoon, they’re guaranteed to be a hit.

Ingredients Breakdown

To make these Caramel Cheesecake Macarons, you’ll need a few key ingredients. Here’s a breakdown:For the Macaron Shells:

  • 112 grams egg whites (room temperature)
  • 140 grams super fine almond flour
  • 140 grams confectioners’ sugar
  • ½ teaspoon cream of tartar
  • 126 grams granulated sugar
  • 10 drops brown gel food coloring

For the Salted Caramel:

  • ¼ cup granulated sugar (large impurities removed)
  • 1 tablespoon water
  • 2 tablespoons heavy cream (room temperature)
  • 3 tablespoons unsalted butter (room temperature, cut into 1 tablespoon pieces)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

For the Cheesecake Buttercream:

  • 6 tablespoons unsalted butter (softened to room temperature)
  • 3 ounces cream cheese (softened to room temperature)
  • 1 ¾ cups confectioners’ sugar (measured and sifted)
  • ¾ cup graham crackers (finely pulsed in a food processor, about 3 graham crackers)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

Step-by-Step

Instructions

Step 1: Prepare the Macaron Shells
Begin by separating the egg whites from the yolks. Allow the egg whites to come to room temperature, as this will help them whip up more easily. Measure the almond flour and confectioners’ sugar, then double-sift them into a large mixing bowl to ensure there are no lumps. This step helps achieve the smooth texture that macarons are known for.

Clean your mixing bowl and whisk attachment with a paper towel and a small amount of white vinegar to remove any leftover oils. Then, print out your macaron template and place it under a piece of parchment paper on your baking sheet. This will guide you in piping uniform shells.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until they become foamy, about 3 minutes. Gradually add the granulated sugar, a third at a time, beating well after each addition. Once all the sugar is incorporated, increase the speed to medium-high and continue whipping until stiff peaks form. This may take about 10-11 minutes.

At the soft peak stage, add in the brown gel food coloring, and continue whipping until stiff peaks form. The meringue should be glossy and hold its shape well, without any curl at the tip when you pull the whisk out. It should be sturdy enough that you can flip the bowl upside down and nothing moves.

Now, carefully fold the sifted almond flour and confectioners’ sugar into the meringue mixture. Use a silicone spatula and fold gently to avoid deflating the mixture. Continue folding until no dry flour remains and the batter reaches a smooth, shiny consistency. Test the batter by lifting the spatula – the batter should fall in thick ribbons, taking about 10-15 seconds for the ribbon to disappear into the rest of the batter.

Step 2: Pipe and Bake the Macaron Shells
Once the batter is ready, transfer it into a piping bag fitted with a ½ inch round tip. Pipe 1.5-inch circles on the prepared parchment paper, being sure to leave enough space between each circle. Once piped, tap the baking sheet on the counter several times to release any air bubbles. Use a toothpick to pop any remaining bubbles.

Allow the piped macaron batter to rest at room temperature for 60 to 90 minutes, or until a thin skin forms on top. The tops should not stick to your finger when touched. While the macarons are drying, preheat the oven to 300°F (150°C), using an oven thermometer to ensure accurate temperature.

Once dried, bake the macarons one sheet at a time for 19 to 23 minutes. To test doneness, gently touch the edge of a macaron shell. If it wiggles or feels wet, bake for a few more minutes. When fully baked, remove the macarons from the oven and let them cool completely on a wire rack.

Step 3: Make the Salted Caramel
For the salted caramel, add the sugar and water to a medium saucepan. Cook over medium heat, covered, until the sugar is fully melted, about 2-4 minutes. Once melted, remove the lid and continue cooking the sugar until it darkens to an amber color, about 4-6 minutes. Be careful not to stir, as this could cause crystallization.

Once the sugar has reached the desired color, remove from the heat and carefully stir in the heavy cream (it will bubble). Add the butter, one cube at a time, stirring until smooth. Stir in the vanilla extract and sea salt. Let the caramel cool in the refrigerator for 1 to 3 hours until it thickens.

Step 4: Prepare the Cheesecake Buttercream
In a stand mixer, beat the softened butter and cream cheese on medium-high speed until light and fluffy, about 2-3 minutes. Add the sifted confectioners’ sugar and graham cracker crumbs, mixing on low speed until combined. Then, add the heavy cream, vanilla extract, and sea salt, and beat on medium-high speed until fully incorporated and light.

Step 5: Assemble the Macarons
Once the macaron shells have cooled, pair them up by size. Pipe the cheesecake buttercream around the edge of one macaron shell, using a ½ inch round piping tip. Fill the center with a dollop of salted caramel. Gently place the matching shell on top, pressing lightly to secure.

For best results, allow the macarons to mature in the refrigerator overnight in an airtight container. This helps the macarons soften and the flavors meld together. When ready to serve, bring the macarons to room temperature for the best texture and flavor.

Tips and Variations

  • Substituting Ingredients: If you don’t have graham crackers, you can try using digestive biscuits or any other plain, mildly sweet cookie. For the caramel, feel free to add a pinch more salt if you like a stronger salted flavor, or even experiment with different extracts, such as bourbon or maple, for a unique twist.
  • Make It Your Own: You can color the macaron shells in any shade that complements your theme. For a festive touch, try adding a gold dusting on top of the shells after baking for a glimmering effect.
  • Serving Suggestions: Serve these macarons at a special event, like a wedding, birthday party, or holiday gathering. They also make a wonderful treat for a casual afternoon tea with friends. Pair them with a rich coffee or a sweet dessert wine to enhance the caramel and cheesecake flavors.

Why You’ll Love These Macarons

These Caramel Cheesecake Macarons are not just a treat for the taste buds, but also a delight for the eyes. The light, crunchy shells encase a creamy filling that’s both tangy and sweet, with the perfect balance of salt and caramel richness. Every bite is an explosion of flavor and texture, making them the perfect dessert for any occasion. Whether you’re new to macaron making or a seasoned pro, this recipe will surely impress and become a new favorite in your baking repertoire. Happy baking!

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