Imagine
that you’re strolling down the bustling Parisian streets enjoying the wonderful sight and taking in all of the
glorious smells coming from the sidewalk cafés and les patisseries. You stop down for a bite to eat, and you have one of the cutest
and popular cookies that you can find in Paris today. A macaroon. Now if you
haven’t tried one of these delicious little cookies, you need to get your hands
on one. PRONTO! :)
Over the summer I got this book on
macaroons, all different kinds, and, while I haven’t had a chance to try this one
yet I am sure that it is great! I will be bringing you a Blueberry Cheesecake
Macaroons (: Delicieux! Okay, here we go (: Taking this directly from the book.
Blueberry Cheesecake Macaroons
Ingredients:
ᴥ ¼ cup
ground almonds
ᴥ 1 cup
confectioners’ sugar
ᴥ 2
extra large egg whites
ᴥ ¼ cup
superfine sugar
ᴥ ½ tsp.
vanilla extract
ᴥ Blue food
coloring (perhaps green if you want more of a turquoise)
ᴥ ¼ cup
cream cheese
ᴥ 2 tbsp.
sour cream
ᴥ 1 tbsp.
confectioners’ sugar
ᴥ Generous
½ cup blueberries
ᴥ Baking
sheet paper
Recipe:
1.
Place ground almonds and confectioners’ sugar in a food
processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking
sheets with baking paper.
2.
Place the egg whites in a large bowl and whip until holding
soft peaks. Gradually beat in the superfine sugar to make a firm, glossy
meringue. Beat in the vanilla extract and enough food coloring to give a bright
blue color (or green if you want turquoise)
3.
Using a spatula, fold the almond mixture into the meringue
one-third at a time. When all the dry ingredients are thoroughly incorporated,
continue to cut and fold the mixture until it forms a shiny batter with a
thick, ribbon-like consistency
4.
Pour the batter into a pastry bag fitted with a ½ inch/1-cm
plain tip. Pipe 32 small circles onto the prepared baking sheets. Tap the
baking sheets firmly onto a work surface to remove air bubbles. Let stand at
room temperature for 30 minutes. Preheat the oven to 325 degrees Fahrenheit
5.
Bake in the preheated oven for 10-15 minutes. Cook for 10
minutes. Carefully peel the macaroons off the parchment paper and let cool
completely
6.
To make the filling, beat the cream cheese, sour cream and
confectioners’ sugar together until smooth. Lightly crush the blueberries and
fold into the cream cheese mixture. Use to sandwich pairs of macaroons
together.
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| Recieved from http://nestfuloflove.blogspot.com/ |
