Close Button

French Chocolate Macaron With Cream cheese And mixed Nut filling

French Chocolate Macaron With Cream cheese And mixed Nut filling


Cooking Time

Preparation Time : 120

Cook Time : 15

Total Time : 135


Serves 10

  • Almond flour (for macaron shell) 85 gms

  • Egg whites 150 gms

  • Icing sugar 140 gms

  • Cocoa powder 40 gms

  • Castor sugar 50 gms

  • Cream of tartar 1/4 tsp

  • Cream cheese(filling) 150 gms

  • Unsalted butter 45 gms

  • Roasted Mixed nuts:almond, pistachios, cashew and hazelnut. 1 cups

  • Orange zest 1 nos

  • Powdered sugar 50 gms

  • For garnishing: Almond, pistachios, cashew and hazelnut coarsely powdered 1/4 cups

  • Pearl powder spray (silver) Glo professional (only few pumps will be used) 1 nos


  • 01

    Sift icing sugar, almond flour and Cocoa powder together and keep it aside.

  • 02

    Whisk egg white with cream of tartar ( Eggs can be aged for two days(it's optional) till frothy.

  • 03

    Add castor sugar little by little till meringue turns shiny and stiff peaks.

  • 04

    Fold in all the dry ingredients little by little till ribbon consistency.

  • 05

    Pipe out on a silpat and sprinkle mixed nuts (coarsely powdered) on top and let it dry for two hours.

  • 06

    Preheat oven to 120 degrees centigrade. Bake piped macron for 15 minutes.

  • 07

    Check the doness by touching the top. The feet should not move.

  • 08

    Cool the silpat on a wired rack.

  • 09

    Filling method.

  • 10

    Cream cheese (room temperature) with butter well. Add in sugar and orange zest to it. Finally add mixed nuts to enhance the nutty flavor.

  • 11

    Assembly Procedure

  • 12

    Pair Macaron shell's evenly. Fill the filling in a piping bag and pipe the Macaron shells.

  • 13

    Dab the edges of the Macaron with extra nuts(coarsely powdered mixed nuts) to enhance the nutty flavor.

  • 14

    Spray Pearl powder (silver) on top to give a shiny finish.

  • 15

    French Chocolate Macaron With Cream cheese and mixed nut filling is ready to serve.



Please Login to comment

Link copied