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Peach Macarons That Will Brighten Your Day

Delightful Peach Macarons filled with peach jam and topped with cinnamon cream cheese frosting, perfect for any dessert lover.
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Prep Time 40 minutes
Cook Time 30 minutes
Maturing Time 1 day
Total Time 1 day 1 hour 10 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Peach Macaron Ingredients
  • 100 grams white granulated sugar Essential for sweetness and providing structure.
  • 4 grams egg white powder Helps achieve fuller shells, especially handy when using food coloring.
  • 100 grams egg whites The backbone of your macaron shells, providing stability.
  • 105 grams almond flour Key for that chewy texture you crave in macarons.
  • 105 grams powdered sugar Creates a fine texture while adding sweetness.
  • food coloring Choose shades like orange or peach for a vibrant touch.
  • 160 grams chopped peaches The star of the show, bringing fresh flavor to your macarons.
  • 1 tbsp lemon juice Brightens the natural sweetness of the peaches.
  • 50 grams brown sugar Deepens the flavor profile of the peach filling.
  • 1/2 tsp cinnamon powder Adds a cozy warmth that enhances both the filling and frosting.
  • 1/4 tsp nutmeg powder Complements the peach with additional depth.
  • 2 tsp water Used to dissolve cornstarch for a perfect peach filling.
  • 1 tsp cornstarch Thickens the filling for an ideal consistency.
  • 63 grams all-purpose flour Adds delightful crunch to your macarons.
  • 27 grams brown sugar Sweetens the streusel and enhances its flavor.
  • 27 grams granulated sugar Balances the sweetness of the topping with brown sugar.
  • 63 grams unsalted butter Provides richness and helps achieve the perfect texture.
  • 85 grams cream cheese Creates a rich, luscious base for your frosting.
  • 42.5 grams unsalted butter Adds creaminess and flavor to the frosting.
  • 125 grams powdered sugar For that perfect sweet finish in your frosting.
  • 1/4 tsp vanilla extract Enhances the overall flavor of the creamy topping.

Equipment

  • mixing bowl
  • Saucepan
  • Stand Mixer
  • piping bag
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions for Delightful Peach Macarons with Cinnamon Cream Cheese Frosting
  1. Prepare the Peach Filling: In a medium saucepan, combine chopped peaches, lemon juice, brown sugar, cinnamon powder, and nutmeg. Cook over medium heat for about 10 minutes until syrupy. Dissolve cornstarch in water, stir it into the mixture, simmer for another minute, cool completely.
  2. Make the Streusel Topping: Preheat oven to 350°F. Mix flour, brown and granulated sugar, and butter until crumbly. Spread on a baking sheet lined with parchment and bake for 12–15 minutes until golden. Cool while preparing macaron shells.
  3. Prep the Macaron Shell Ingredients: Sift together almond flour and powdered sugar, ensuring no lumps. Set aside while whipping meringue.
  4. Make the Swiss Meringue: In a saucepan, heat granulated sugar and egg whites over low heat until sugar dissolves. Transfer to a stand mixer and whip on high speed for 5-7 minutes until stiff peaks.
  5. Macaronage: Gently fold the almond flour mixture into the meringue using a rubber spatula. If desired, mix in food coloring. Aim for a texture that flows like lava.
  6. Pipe Macaron Shapes: Line baking sheets with parchment. Use a round piping tip to pipe batter into circles about 1.5 inches wide. Let dry for 30–60 minutes.
  7. Bake: Preheat oven to 300°F and bake for 15–20 minutes. Rotate sheets halfway through. Allow shells to cool on the baking sheets.
  8. Prepare Cinnamon Cream Cheese Frosting: Beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract.
  9. Assemble the Macarons: Pair the macaron shells by size. Pipe frosting on one shell, add cooled peach filling, sprinkle with streusel, and top with another shell.
  10. Mature the Macarons: Refrigerate assembled macarons for at least 24 hours. Bring to room temperature before serving.

Notes

For the best results, ensure egg whites are at room temperature and avoid over-mixing during macaronage.