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

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4.2 from 3 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. Prepare Macaron Dry Ingredients: Sift together the powdered sugar and almond flour; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Optional Decoration: Sprinkle gold or turbinado sugar on wet shells for a fuzzy effect before they dry.
  10. Rest Macarons: Allow piped shells to rest at room temperature until they form a dry, thick skin to prevent cracking during baking.
  11. 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.
  12. Cool Shells: Remove from oven and cool completely before filling.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.

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