There’s something truly magical about the Peach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe that makes it a standout among desserts. Each delicate macaron shell is perfectly crisp on the outside and airy inside, bursting with the bright, fresh flavor of peach jam that evokes summer in every bite. This delightful treat is elevated by a luscious cinnamon cream cheese frosting that adds just the right hint of warmth and spice. Whether you’re an experienced baker or just love savoring elegant sweets, these macarons are absolutely irresistible and worth every step of the process.
Ingredients You’ll Need
The beauty of this recipe lies in its use of simple, essential ingredients that come together in perfect harmony. Each component plays a key role in texture, flavor, and color, making your Peach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe truly special.
- White granulated sugar: Provides sweetness and structure to the meringue.
- Egg white powder (optional): Helps stabilize the meringue but can be omitted without sacrificing flavor.
- Egg whites: The base of the delicate meringue shells.
- Almond flour: Gives the macarons their signature nutty flavor and fine texture.
- Powdered sugar: Combines with almond flour for smooth shells and adds sweetness.
- Food coloring: Adds charming pastel hues reflecting the peach and leaf tones.
- Chopped peaches: Fresh peaches are key for a vibrant, fruity jam filling.
- Lemon juice: Balances sweetness and brightens the peach jam.
- Brown sugar: Adds deep, caramelized notes to both filling and streusel.
- Cinnamon and nutmeg powder: Bring warm spice tones vital to the overall flavor profile.
- Cornstarch: Thickens the peach jam to the perfect consistency.
- All-purpose flour: Essential for the crumbly streusel topping.
- Unsalted butter and cream cheese: Creamy richness for the frosting and crumble.
- Vanilla extract: Enhances the frosting’s flavor depth.
How to Make Peach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe
Step 1: Preparing Your Ingredients and Tools
Begin by gathering all your ingredients and prepping your work area. You’ll want to line baking sheets with parchment paper or silicone mats, and have your piping bags ready with the correct tips: a large round tip for the peach shapes and a small round tip for the leaves. This preparation makes the creative piping process smooth and enjoyable.
Step 2: Making the Swiss Meringue
Using a double boiler setup, carefully melt the sugar with egg white powder (if using) and egg whites. Whisk continuously to ensure no granules remain, then transfer the mixture to a stand mixer to whip until stiff, glossy peaks form. This meringue forms the delicate base for your shells and takes patience, but it’s so worth it!
Step 3: Macaronage and Coloring
Gently fold the sifted almond flour and powdered sugar into the meringue, taking care not to deflate your air bubbles too much. Divide the batter into three bowls to add colors for the peach tones and leaf green. Achieving the perfect consistency is key here: the batter should flow smoothly yet hold its shape when piped—think flowing ribbons that slowly meld back into the batter.
Step 4: Piping the Macarons
Pipe the peach shapes onto your prepared trays by dragging the bag to create an oval, then pipe leaves with the smaller tip. Popping any air bubbles and smoothing as needed will give your macarons a flawless finish. A sprinkle of gold or turbinado sugar before drying adds a subtle sparkle.
Step 5: Resting and Baking
Let the macarons rest until they form a firm skin, which is crucial to avoid cracking and ensure defined feet. Bake each tray carefully at the recommended temperature, rotating if necessary, until the shells have a vibrant color and no longer jiggle when touched.
Step 6: Preparing the Peach Jam Filling
Simmer the fresh chopped peaches with lemon juice, brown sugar, cinnamon, and nutmeg until soft and syrupy. Thicken with cornstarch for that perfect jam texture. Let it cool before refrigerating to develop full flavors and richness.
Step 7: Making the Streusel Crumb
Combine flour, sugars, cinnamon, nutmeg, and cold butter to create crumbly streusel topping, then bake until golden. This adds a delightful textural contrast and a hint of spiced sweetness directly on the filling.
Step 8: Cinnamon Cream Cheese Frosting
The frosting is a dreamy blend of silky cream cheese, butter, powdered sugar, cinnamon, and vanilla. Whip it light and fluffy to offset the sweetness and add a smooth, spiced element that perfectly complements the peach jam.
Step 9: Assembly
Pipe the cinnamon cream cheese frosting around the bottom shell, add a dollop of the peach jam in the center, and sprinkle streusel crumbs on top. Sandwich with another shell and refrigerate the macarons for at least a day to let all the flavors meld beautifully.
How to Serve Peach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe
Garnishes
Enhance presentation by sprinkling edible glitter or crushed freeze-dried peach pieces alongside your macarons. A small fresh peach slice or a dusting of cinnamon powder on the plate can elevate the experience even further. These touches make your macarons as gorgeous as they are delicious.
Side Dishes
Pair these macarons with a light, refreshing iced tea infused with peach or ginger for a perfect afternoon treat. They also shine beside a scoop of vanilla bean ice cream or a crisp fruit salad, balancing the spiced sweetness of the macarons.
Creative Ways to Present
Try stacking your macarons in a pastel-colored tiered stand or arranging them with mini fresh flowers on a pretty platter for a sophisticated tea party vibe. You might also box them individually for thoughtful gifts that show off the care and charm of this Peach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe.
Make Ahead and Storage
Storing Leftovers
Your macarons will keep beautifully in the refrigerator for up to 5 days if stored in an airtight container. The flavors actually deepen after a day, so they are perfect to prepare ahead for gatherings or special occasions.
Freezing
You can freeze assembled macarons for up to 1 to 2 months. Use airtight containers with parchment layers between to preserve their shape and prevent sticking. Thaw them gently in the fridge overnight before serving for the best texture and flavor.
Reheating
Reheating macarons isn’t necessary since they are best enjoyed cool, but if you prefer slightly softer filling, letting them sit at room temperature for 30 minutes works wonders. Avoid microwaving as it can ruin the delicate shell and cream cheese frosting.
FAQs
Can I make the peach jam filling ahead of time?
Absolutely! The peach jam tastes even better after chilling for a few hours or up to four days, as it allows the spices and fruit to meld.
Is there a substitute if I don’t have egg white powder?
Yes, the egg white powder is optional and mainly stabilizes the meringue. You can skip it entirely as the fresh egg whites work perfectly well.
How do I know when my macaron batter is ready?
Look for a smooth, glossy batter that slowly flows off your spatula, forming a figure-eight without breaking. This indicates the perfect macaronage consistency.
Can I use frozen peaches for the jam filling?
Fresh peaches give the best flavor, but frozen peaches can work if thawed and drained well. Just be mindful of excess moisture.
What’s the best way to avoid cracked macarons?
Rest your piped shells until they develop a firm skin before baking, and carefully monitor your oven temperature. This recipe’s detailed resting and baking steps really help prevent cracks.
Final Thoughts
Making Peach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe might sound like a labor of love, but the reward is beyond incredible. Every bite feels like a celebration of fruit and spice, paired with the delicate artistry only macarons bring. I genuinely encourage you to try making these at home—they’re a joy to create and an unforgettable treat to share with friends and family!
PrintPeach Macarons with Peach Jam Filling and Cinnamon Cream Cheese Frosting Recipe
Delight in these elegant Peach Macarons that combine delicate almond meringue shells with a luscious cinnamon cream cheese frosting and vibrant peach jam filling. Enhanced with subtle spices and finished with a crunchy streusel crumb, these French-inspired treats are perfect for special occasions or an indulgent everyday dessert.
- Prep Time: 45 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 40 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
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 (gel-based)
Peach Jam Filling:
- 1 cup chopped peaches (160 grams, peeled and diced)
- 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, cold
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 (more to taste)
- 1/4 teaspoon vanilla extract
Instructions
- Prep the Ingredients and Tools: Gather all ingredients and equipment including large and small piping bags fitted with round tips (number 10 and 3). Line two baking sheets with parchment or silicone mats, placing a macaron template underneath.
- Prepare Macaron Dry Ingredients: Sift together the powdered sugar and almond flour; set aside.
- Make Swiss Meringue: Heat a bowl over simmering water and combine sugar and egg white powder (if using). Whisk sugar until melted, then add egg whites and continue whisking until no sugar granules remain, without overheating the mixture.
- Whip Meringue: Transfer mixture to a stand mixer and whip starting at low speed, then increase to medium-high until stiff peaks form. The mixture should be glossy and form peaks that stand straight up.
- Macaronage (Folding Batter): Gently fold sifted dry ingredients into the meringue using a spatula making a letter J motion. Divide batter into three bowls for coloring: orange/peach, pink/purple, and green for leaves.
- Add Food Coloring and Mix: Use gel food coloring to tint each batter portion as desired, then fold to release air and achieve a thick flowing consistency that passes the ‘figure 8’ test and spoon test.
- Prepare Piping Bags: Fill small piping bag with green batter; combine orange and pink batters in plastic wrap, roll into a log, and load into a large piping bag with number 10 tip.
- Pipe Macaron Shells and Leaves: Pipe peach shapes using the large tip, dragging the batter to create an oval shape. Pipe leaves with the small tip using green batter. Use a toothpick to pop air bubbles and smooth surfaces.
- Optional Decoration: Sprinkle gold or turbinado sugar on wet shells for a fuzzy effect before they dry.
- Rest Macarons: Allow piped shells to rest at room temperature until they form a dry, thick skin to prevent cracking during baking.
- Bake: Preheat oven thoroughly (310ºF for large ovens, ~285ºF for countertop ovens). Bake one tray at a time for 15-20 minutes, optionally rotating halfway in large ovens. Macarons should develop feet and not jiggle when touched.
- Cool Shells: Remove from oven and cool completely before filling.
- Make Peach Jam Filling: In a saucepan, combine diced peeled peaches, lemon juice, brown sugar, cinnamon, and nutmeg. Cook over medium heat until soft and syrup darkens, about 5-10 minutes, stirring frequently. Mix cornstarch and water, stir into peaches, and cook until thickened. Cool, cover with plastic wrap, and refrigerate.
- Prepare Streusel Crumb: Preheat oven to 350ºF. Mix flour, sugars, cinnamon, and nutmeg. Cut in cold butter until crumbly. Spread on baking sheet and bake 10-15 minutes stirring occasionally until golden. Cool and break into crumbs.
- Make Cinnamon Cream Cheese Frosting: Sift powdered sugar and cinnamon together. Beat cream cheese and softened butter until fluffy; gradually add sugar mixture. Beat on medium-high for 1 minute. Add vanilla extract and adjust consistency with milk or powdered sugar if needed.
- Assemble Macarons: Pipe frosting around edges of one macaron shell. Fill center with peach jam and sprinkle streusel crumbs on top. Sandwich with a second shell.
- Store and Mature: Refrigerate assembled macarons for 1 day before serving. Store in the refrigerator up to 5 days or freeze for 1-2 months.
Notes
- Using egg white powder in the Swiss meringue step is optional but helps stabilize the meringue.
- Preheating the oven for an extended period helps maintain a consistent baking temperature crucial for macarons.
- Resting macarons until the surface is dry prevents cracking and promotes well-formed feet.
- Adjust folding carefully during macaronage to achieve the perfect batter consistency—too much folding leads to runny batter, too little to lumpy shells.
- Storing the assembled macarons allows flavors to meld and texture to improve for the best eating experience.
- Make sure to peel peaches completely for a smooth jam texture in the filling.
