Go Back
Print
Blueberry Cheesecake Macarons

Easy (Nut-Free) Blueberry Cheesecake French Macarons

Delicate and delicious strawberry sandwhich cookies with a sweet scream cheese filling.

Ingredients

  • 71 grams of raw sunflower seeds 2/3 cup
  • 117 grams confectioners' sugar 1 cup
  • 1/3 cup freeze dried blueberries
  • 2 large egg whites room temperature
  • 53 grams granulated sugar 1/4 cup

Jam or cream cheese filling below:

  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 3-4 cups confectioners sugar depending on how sweet you want it.
  • 3 TBS blueberrie powder from freeze dried blueberries

Instructions

  1. Preheat oven to 300 degrees. Place sunflower seeds in a food processor along with confectioners sugar and freeze dried blueberries. Process until combined, about 1 minute.

  2. Pass seed/sugar mixture through a sieve. Transfer bits that didn’t go through the sieve back to the food processor; sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids are left.
  3. Whisk egg whites and granulated sugar by hand to combine first. Then whip on medium speed and increase the speed every 2 minutes until stiff peaks form. This should take between 6-10 minutes.
  4. Add dry ingredients and fold in with a spatula. Repeat just until batter flows like lava.

  5. Pipe small circles onto parchment paper or on a macaron sheet. Tap sheets firmly against counter 2 or 3 times to release air bubbles. Allow to dry for 30 minutes.

  6. Bake until risen and just set, 10-12 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. store in airtight container and refrigerate.

Recipe Notes

It’s best to refrigerate overnight. I like to let them come back to room temp before eating. I have also eaten them after assembly and they are great then as well!