Easter Cheesecake Macarons

• Vegetarian

• Condiments

  • 1 1/2 tbsp Blueberry jam
  • 1 1/2 tbsp Lemon curd
  • 1 1/2 tbsp Strawberry jam

• Pasta & Grains

  • 1 Recipe french macaron shells

• Baking & Spices

  • 1 Your choice of colorful sugar sprinkles

• Dairy

  • 4 oz Cream cheese

Found on bakedbyanintrovert.com

Description

Directions

• Prepare the french macaron shells according to the recipe instructions. Sprinkle the piped mounds with your choice of sprinkles immediately after piping, while they mounds are still wet. Bake as directed and cool completely.
• Divide the cream cheese into 3 equal portions. Place each portion in its own bowl. Add the lemon curd to one, the strawberry jam to another, and the blueberry jam to the last one. Mix each bowl of cream cheese and jam until well combined and free of lumps. Place each filling into its own sandwich bag and cut off a tiny bit of the bottom corner. Squeeze a small about of filling into the bottoms center of one cookie, dont go all the way to the rim. Place an equal size cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
• Store the macarons in the refrigerator overnight and bring to room temperature just before serving.

Nutrition