Makes: 50 macarons
Ingredients
Cream Cheese Frosting
- 113 grams butter unsalted, room temperature
- 113 grams cream cheese room temp, Philadelphia
- 240 grams powdered sugar sifted
- 1/2 tsp vanilla extract
- 2 tsp milk divided
Fresh Peach Jam
- 2 peaches cut into 1/4” dice
- 50 grams granulated sugar
- juice from one lemon
Instructions
Make the Cream Cheese Frosting
- Before you begin, make sure the butter and cream cheese are at room temperature.
- In a stand mixer with a paddle attachment, whip the room temperature butter on medium-high speed for five minutes. You will see a dramatic change-it will go from yellow to bright white and fluffy.
- Scrape down the sides of the bowl and add in the cream cheese. Mix for another two minutes to completely combine.
- Sift the powdered sugar and add into the mixer in two batches, scraping the sides of the bowl in between. Let the mixer run for about 4 minutes and the frosting will be thick and velvety.
- Add the vanilla extract, 1 teaspoon of milk and mix to combine.
Make the Fresh Peach Jam
- Dice the peaches into 1/4 inch pieces.
- In a heavy bottom pan, combine the peaches, sugar, and lemon juice. Cook over low heat for 30 minutes, stirring occasionally.
- Press down on the peaches with the back of a spoon to break up most of the large chunks. Let the jam cool before transferring to a piping bag.
Fill the Macarons
- Pair matching macaron shells and pipe the frosting onto the center of one shell. Pipe about 1/4 tsp of peach jam into the center of the frosting and cover with the matching shell.
- Let the macarons rest in the refrigerator for 24 hours before enjoying!
Notes
- If fresh peaches are not in season, uset your favorite peach jam!
Did you try this recipe?Let me know how it was!