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Peach Macarons with Cinnamon Cream Cheese Frosting and Spiced Peach Jam Filling Recipe

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This delightful Peach Macaron recipe features delicate almond meringue shells filled with a luscious homemade peach jam and topped with a cinnamon cream cheese frosting and streusel crumb topping. Perfect for spring and summer gatherings, these colorful macarons combine fruity sweetness with a hint of warm spices for a truly gourmet treat.

Ingredients

Macaron Shells

  • 100 grams white granulated sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams powdered sugar
  • Food coloring: orange, peach, purple, pink, green

Peach Jam Filling

  • 1 cup chopped peaches (160 grams, about 1 peach)
  • 1 tbsp lemon juice
  • 1/4 cup brown sugar (50 grams)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tsp water
  • 1 tsp cornstarch

Streusel Crumb

  • 1/2 cup all-purpose flour (63 grams)
  • 3 tbsp brown sugar (27 grams)
  • 3 tbsp granulated sugar (27 grams)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 cup unsalted butter

Cinnamon Cream Cheese Frosting

  • 85 grams cream cheese, softened
  • 42.5 grams unsalted butter, softened
  • 125 grams powdered sugar (1 cup)
  • 1/2 tsp cinnamon powder (or more to taste)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Macaron Shells: Sift together the almond flour and powdered sugar to remove any lumps. Whip the egg whites with granulated sugar and egg white powder (if using) until stiff peaks form. Gently fold the dry ingredients into the meringue with food coloring to achieve desired colors. Pipe the batter onto baking sheets lined with parchment paper. Tap the trays to release air bubbles and let the macarons rest at room temperature for 30-60 minutes until a skin forms.
  2. Bake the Macaron Shells: Preheat the oven to 300°F (150°C). Bake the rested macarons for approximately 15-18 minutes until they have risen with characteristic 'feet.' Allow cooling completely before removing from parchment paper.
  3. Make the Peach Jam Filling: In a small saucepan, combine chopped peaches, lemon juice, brown sugar, cinnamon, nutmeg, and water. Cook over medium heat until the peaches soften. Mix cornstarch with a little cold water and stir into the peach mixture. Continue cooking until thickened. Remove from heat and let cool to room temperature.
  4. Prepare the Streusel Crumb: In a bowl, combine flour, brown sugar, granulated sugar, cinnamon, and nutmeg. Cut in the unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Spread on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes until golden and crisp. Let cool.
  5. Make the Cinnamon Cream Cheese Frosting: Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and cinnamon powder, mixing until smooth. Stir in vanilla extract. Adjust cinnamon to taste.
  6. Assemble the Macarons: Pair macaron shells of similar size. Spread a layer of peach jam filling on one shell, then pipe or dollop the cinnamon cream cheese frosting on top. Sandwich with the second shell. Sprinkle streusel crumbs on top of the frosting for added texture and flavor.
  7. Chill and Serve: Refrigerate the assembled macarons for at least 24 hours to allow flavors to meld and texture to soften slightly. Bring to room temperature before serving for the best taste experience.

Notes

  • Egg white powder is optional but helps stabilize the meringue and improve texture of macaron shells.
  • Macarons require precise measuring and technique for best results; use a kitchen scale for accuracy.
  • Letting macarons rest before baking is crucial to form a skin that prevents cracking and promotes foot formation.
  • The peach jam can be made ahead and refrigerated for up to 3 days.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
  • Allow refrigerated macarons to come to room temperature before eating for optimal texture.

Find it online: https://recipethrive.com/peach-macarons-with-cinnamon-cream-cheese-frosting-and-spiced-peach-jam-filling-recipe/