Strawberry Cheesecake Macarons

From the creator

Here is what you'll need! STRAWBERRY CHEESECAKE MACARONS Servings: 16 INGREDIENTS 3 eggs whites, room temperature ¼ cup sugar 1¾ cup powdered sugar 1 cup superfine almond flour 3 drops red food coloring Filling 1 8-ounce package of cream cheese 1 cup powdered sugar 2 tablespoons milk Strawberry jam PREPARATION Preheat oven to 285ºF/140ºC. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add sugar until stiff peaks form. Sift powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise. Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix! Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect. Pipe 1½-inch dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put). Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill. When the cookies

Published 2017-05-22 · Watch on YouTube ↗
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