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Kawaii Blueberry Cheesecake Chicken Macarons Recipe

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4.4 from 3 reviews

Delight in these charming Chicken Macarons featuring delicate French-style macaron shells filled with a creamy blueberry cheesecake filling. The macaron shells are crafted with the classic French method for a glossy, smooth finish, colored to a kawaii white with a hint of purple food coloring. Post-baking, each macaron is decorated with melted milk and white chocolate to create adorable chicken designs. This recipe combines the art of French patisserie with playful, eye-catching decoration perfect for dessert lovers looking for a fun and elegant treat.

  • Total Time: 3 hours 50 minutes
  • Yield: 8 large chicken macarons

Ingredients

For the French Macaron Shells:

  • 50 g egg whites, room temperature
  • 40 g granulated sugar
  • 60 g almond flour, sifted
  • 50 g powdered sugar, sifted
  • Gel food coloring (purple), small amount

For the Blueberry Cheesecake Filling:

  • 3 oz cream cheese, softened
  • 2 tbsp blueberry jam
  • 1 tbsp heavy cream
  • 1-3 tbsp powdered sugar, sifted (adjust according to taste)

For the Decorations:

  • 1 tbsp milk or dark chocolate, melted
  • 3 tbsp white chocolate, melted
  • Oil-based food coloring (yellow, red, pink) for decorating

Instructions

  1. Preparation: Place printed macaron templates on baking trays and cover with silicone baking mats or parchment paper. Set up a large piping bag fitted with a medium round tip or snip the tip of the bag for piping.
  2. Make Meringue: In the bowl of a stand mixer, pour the room temperature egg whites. Whip on medium-low speed for 4 minutes, then increase to medium speed adding granulated sugar in three increments at 30-second intervals until 9:30 minutes total. Continue whipping until the meringue is thick, glossy, and holds stiff peaks.
  3. Add Color: Using a toothpick or knife, add a very small amount of purple gel food coloring to the meringue to counteract the almond flour’s yellow tint and achieve white macarons. Gently fold in the sifted almond flour and powdered sugar mixture to the meringue, scraping the bowl regularly. Fold until the batter is thick, glossy, and flows off the spatula in ribbons without melting back.
  4. Pipe Shells: Transfer batter to piping bag and pipe about 16 round shells onto the prepared mats using the template as a guide. Tap the trays firmly on the countertop to remove air bubbles and pop any surface bubbles with a toothpick.
  5. Dry Shells: Allow macarons to rest at room temperature for at least one hour, or longer on humid days, until the surface is matte and dry to the touch to prevent cracking while baking.
  6. Bake Macarons: Preheat oven to 325°F (163°C). Place an empty baking sheet upside-down on the middle rack, then place the trays with macarons on top. Bake 10 minutes, rotate trays, reduce temperature to 310°F (154°C), and bake an additional 5-10 minutes. Check doneness by gently pressing the sides of a shell; if it wobbles, bake longer.
  7. Cool Shells: Remove macarons from oven and transfer to a wire rack. Let cool completely before peeling off the mats or parchment paper. Bake remaining shells as needed.
  8. Prepare Filling: In a medium-large bowl, whip softened cream cheese until smooth. Whisk in heavy cream until light and fluffy (about 1 minute). Mix in blueberry jam until combined. Adjust sweetness by adding powdered sugar gradually if needed, avoiding overmixing to keep filling light. If filling becomes too loose, add a splash of heavy cream and whip again.
  9. Assemble Macarons: Transfer blueberry cheesecake filling to a piping bag. Pipe filling onto the flat side of half of the macaron shells, then sandwich with the other half.
  10. Decorate: Use melted milk or dark chocolate and white chocolate along with oil-based food coloring (yellow, red, pink) to paint and decorate the macaron surfaces into cute chicken designs as desired. Let decoration set before serving.

Notes

  • Resting/drying time for macarons can vary based on humidity; ensure shells are completely matte and dry before baking to avoid cracking.
  • Be gentle while folding the batter; over mixing can lead to flat, cracked shells, while under mixing can cause cracked or hollow macarons.
  • Test meringue stiffness and ribbon texture carefully to achieve perfect macaron batter consistency.
  • Use room temperature egg whites for best meringue volume and stability.
  • The upside-down baking sheet technique helps with even heat distribution and reduces cracking during baking.
  • If the filling becomes too runny, whipping in more cream can help restore texture.
  • Decorations with melted chocolate and food coloring should be done on cooled macarons to avoid melting or smudging.
  • Macarons taste best after maturing in the fridge for 24 hours but can be enjoyed immediately once filled and decorated.
  • Author: Maya
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, French

Find it online: https://cozykitchenbymaya.com/kawaii-blueberry-cheesecake-chicken-macarons-recipe/