Pierre Herme: French Macaron with Creamcheese Buttercream Filling
by Victoria lynn Weston; “making these french sweets is a hobby of mine trying to make each one perfectly baked and filled to perfection!”
Nothing says the holidays like a delicate yet lightly crisp, French Macarons. This weekend I filled a few dozen of my carefully baked French Macarons. I am a big fan of the French pastry chef, Pierre Herme and only use his recipes from his book, Pierre Herme MACARONS.
The rose pink French Macarons were filled with French Creamcheese Buttercream.
If you don’t own a copy of Pierre’s fabulous MACARONS cookbook, you should definitely purchase. Gorgeous photos with detailed recipes including his own signature recipes.
Cream Cheese Butter Cream:
- 100 grams sugar
- 30 grams water
- 75 grams whole eggs
- 45 grams egg yolk
- 165 grams very soft butter (I use Pulgra, European style butter which is available on Amazon or Publix)
- 375 grams Philadelphia cream cheese
- *note: using a scale works perfectly to measure ingredients properly.
- In a saucepan, bring the sugar and water to a boil. When it boils, clean the sides of the pan with a damp pastry brush. Heat the sugar to 120 C.
- In a bowl (I use a mixer with whisk attachment), whisk the eggs and yolks until they lighten in color. Pour in the hot sugar – slowly – and continue wishing until completely cool.
- In another bowl, use an electric mixer, whisk the butter until it thickens. Add the egg mixture and continue whisking until to obtain a smooth cream.
- Weigh out 250 grams butter cream and whisk in the cream cheese. Spoon the cream into a piping bag with a plain nozzle. Pipe mounds of cream onto your French Macaron shells (mine were made and tinted with Wilton Rose Pink and dusted with decorator sugar). Top them with matching shells.
- Store the macarons in the refrigerator for 24 hours and bring back out, serve at room temperature.
