raspberry cheesecake macarons

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Raspberry cheesecake macarons filled with raspberry cream cheese frosting and raspberry preserves are perfect for spring! Freeze dried raspberries flavor the macaron shells, and sweet raspberry preserves flavor the creamy frosting.

Raspberry Cheesecake Macarons

These delicate sandwich cookies are perfect for Mother’s Day, birthdays, and any spring occasion. The berry cheesecake flavor is versatile too! If you’re not a raspberry fan, try using freeze dried strawberries and strawberry preserves, or freeze dried blueberries and blueberry preserves.

Raspberry Cheesecake Macarons

Macaron Ingredients

Super-Fine Almond Flour – Almond flour is made from blanched whole almonds ground to a super-fine texture that is perfect for baking. I use and recommend Bob’s Red Mill almond flour.

Freeze Dried Raspberries – Freeze dried raspberries flavor the macaron shells and provide a hint of natural color.

Powdered Sugar – Powdered sugar (also known as confectioners’ sugar) is the main sweetener in macarons.

Egg Whites – An essential part of French macaron batter is meringue made from large egg whites. Use fresh egg whites for this recipe, and separate eggs whites from yolks while the eggs are cold. Bring egg whites to room temperature before using.

Cream of Tartar – A pinch of cream of tartar helps stabilize the egg whites and ensures that they whip up into stiff peaks.

Granulated Sugar – Granulated sugar helps aerate and whip the egg whites into firm and glossy peaks.

Vanilla Extract – Pure vanilla extract flavors the macarons.

Gel Food Coloring – A few drops of gel food coloring tints the macaron batter. I recommend using 1 to 2 drops of deep pink gel color or color of your choice (do not use liquid food coloring as it will change the consistency of the macaron batter).

Raspberry Cheesecake Macarons

Essential Tools to Make Macarons

Raspberry Cheesecake Macarons

How to Make Raspberry Cheesecake Macarons

Baking Sheets – Line two baking sheets with parchment paper. I like to use a macaron silicone baking mat as a guide to pipe the circles. You can also trace 1 1/2-inch circles on a third piece of parchment paper, and use that as a template for piping.

Weigh Ingredients – Start by weighing out all of the ingredients on a scale. Baking is a science, and using a food scale is imperative for accuracy when making macarons.

Pulse and Sift – Combine super-fine almond flour, freeze dried raspberries, and powdered sugar in a large food processor. Pulse 1 minute or until finely ground. Use a fine mesh sieve or sifter to sift mixture three times into a large bowl (do not skip this step). Discard any large particles that can’t be pushed through the sieve with a firm spatula. Set aside.

Meringue – Whip eggs whites and cream of tartar until egg whites begin to foam. Gradually add granulated sugar and whip until incorporated and the mixture is thick and foamy. Turn off the mixer and add vanilla extract and pink gel food coloring. Increase speed to high and whip until meringue is stiff, firm, and glossy.

Macaron Batter – Sift almond mixture over the meringue in 3 additions. Use a rubber spatula to fold dry mixture into meringue. Once the almond mixture is completely incorporated, continue folding until batter is smooth and shiny, checking the texture after each fold. The batter is ready when it holds its shape when spooned onto itself and slowly flattens out after 15 to 20 seconds. This is known as macaronage – the stage of preparing macaron shells where the batter is mixed into a smooth and shiny consistency that pipes easily.

Pipe Macaron Batter – Transfer batter to a pastry bag fitted with a 1/4-inch round tip. Holding piping bag vertically, pipe rounds. Tap baking sheets 10 times to release trapped air and prevent cracked shells.

Dry the Shells – Let macaron shells rest for 45 to 60 minutes at room temperature, or until a slight crust forms on the surface and macarons do not stick to your finger when lightly touched.

Bake – Bake one sheet of macarons at a time in the center of the oven for 18 to 20 minutes. Rotate the baking sheet halfway through, baking until macarons are crisp and firm. Let macarons cool on baking sheets for 30 minutes, then transfer to a wire rack to cool completely.

Raspberry Cream Cheese Frosting – Beat cream cheese, butter, and salt in a large mixer bowl on medium speed until combined. Mix in raspberry preserves and pink gel food coloring. Gradually mix in powdered sugar on low speed until incorporated, scraping down bowl as needed. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

Assemble Macarons – Transfer frosting to a piping bag fitted with a large star tip and pipe a ring of frosting around the outer edge of half the shells. Chill for 10 minutes, then pipe raspberry preserves in the center of the frosting. Gently sandwich macarons together.

Make Ahead – Macaron shells can be baked 1 to 2 days in advance. Store the shells in a single layer, in a dry (non-humid) place until you’re ready to fill them.

Raspberry Cheesecake Macarons

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Raspberry Cheesecake Macarons

Raspberry Cheesecake Macarons

  • Author: Laura | Tutti Dolci
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 20 macarons
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Description

Raspberry cheesecake macarons filled with raspberry cream cheese frosting and raspberry preserves are perfect for spring!


Ingredients

Macaron Shells

  • 4 oz (113 g) super-fine almond flour
  • 1/2 oz (16 g) freeze dried raspberries
  • 7 oz (198 g) powdered sugar
  • 4 large (120 g) egg whites, at room temperature
  • pinch of cream of tartar
  • 3 1/2 oz (100 g) granulated sugar
  • 1 tsp vanilla extract
  • 23 drops pink gel food coloring

Raspberry Cream Cheese Frosting

  • 4 oz (114 g) full fat cream cheese, at cool room temperature
  • 1/2 cup (112 g) unsalted butter, at room temperature
  • 1/8 tsp salt
  • 2 Tbsp (40 g) raspberry preserves
  • 2 drops pink gel food coloring
  • 10 oz (282 g) powdered sugar

Filling

2 Tbsp (40 g) raspberry preserves


Instructions

  1. Line two baking sheets with parchment paper. Use a macaron silicone baking mat as a guide to pipe the circles, or trace 1 1/2-inch circles on a third piece of parchment paper and use that as a template.
  2. For the macaron shells, combine super-fine almond flour, freeze dried raspberries, and powdered sugar in a food processor. Pulse 1 minute or until finely ground. Use a fine mesh sieve or sifter to sift mixture three times into a large bowl (do not skip this step). Discard any large particles that can’t be pushed through the sieve with a firm spatula. Set aside.
  3. Combine egg whites and cream of tartar in a large mixer bowl fitted with wire whip attachment. Whip whites on medium speed (4 on a KitchenAid), until egg whites begin to foam. Gradually add granulated sugar, 1 tablespoon at a time. When the sugar is incorporated and the mixture is thick and foamy, turn off the mixer. Add vanilla extract and pink gel food coloring.
  4. Increase speed to high (8 on a KitchenAid) and whip until meringue is stiff, firm, and glossy, 5 to 6 minutes. The meringue should clump in the center of the wire whip attachment; knock against mixer bowl to release.
  5. Sift almond mixture over the meringue in 3 additions. Use a rubber spatula to fold dry mixture into meringue. Once the almond mixture is completely incorporated, continue folding until batter is smooth and shiny, checking the texture after each fold. The batter is ready when it holds its shape when spooned onto itself and slowly flattens out after 15 to 20 seconds.
  6. Transfer batter to a pastry bag fitted with a 1/4-inch round tip. Holding piping bag vertically, pipe rounds. Tap baking sheets 10 times to release trapped air and prevent cracked shells.
  7. Let rest for 45 to 60 minutes at room temperature, or until a slight crust forms on the surface and macarons do not stick to your finger when lightly touched. Preheat oven to 300°F.
  8. Bake one sheet of macarons at a time in the center of the oven. Rotate halfway through, baking 18 to 20 minutes or until macarons are crisp and firm, and you can cleanly peel the parchment away from the macaron. Let macarons cool on baking sheets for 30 minutes, then transfer to a wire rack to cool completely (macarons should release from parchment easily – gently loosen with a thin metal spatula if needed).
  9. For the frosting, beat cream cheese, butter, and salt in a large mixer bowl on medium speed until combined. Mix in raspberry preserves and pink gel food coloring. Gradually mix in powdered sugar on low speed until incorporated, scraping down bowl as needed. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
  10. Transfer frosting to a piping bag fitted with a large star tip and pipe a ring of frosting around the outer edge of half the shells. Chill for 10 minutes, then pipe raspberry preserves in the center of the frosting. Gently sandwich macarons together.
  11. Store macarons in an airtight container in the refrigerator up to three days.


Notes

Egg Whites – Use fresh egg whites for the best macarons.

Substitutions – I do not recommend any ingredient substitutions in this recipe. If you’d like to make a different flavor of macarons, you can swap the freeze dried strawberries for an equal weight of another freeze dried fruit, and the raspberries preserves for an equal weight of another flavor.

Make Ahead – Macaron shells can be baked 1 to 2 days in advance. Store the shells in a single layer, in a dry (non-humid) place until you’re ready to fill them.

Macarons adapted from The Jam Lab

The equipment section above contains affiliate links to products I use and love!

Keywords: Macarons, French Macarons, Raspberry, Raspberry Preserves

1 comment
  1. these are beautiful, thank you, and will take your suggestion to substitute strawberry for raspberry, just prefer them but raspberries are still wonderful, even more so – the cream cheese and all in a macaroon!

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