Blueberry Cheesecake Macaroons

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.

Recieved from http://nestfuloflove.blogspot.com/