Tasty not overly sweet cheesecake macarons
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3 egg whites, room temperature
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1/4 cup granulated sugar
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1 3/4 cups powdered sugar (I personally put 1 1/2 or 1 1/3 to make less sweet)
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1 cup superfine almond flour
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3 drops of red food coloring (if wanted)
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8 oz cream cheese, softened
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1 cup powdered sugar (I personally put 1/2 to make less sweet)
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2 tablespoons milk
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strawberry jam
- baking sheet
- mixer
- mixing bowls
- parchment paper
- piping bag
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In a medium bowl, beat the egg whites until frothy. Slowly add sugar while beating the egg whites until stiff peaks form.
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Sift the 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.
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Once the batter reaches a lava-like consistency, add food coloring if desired.
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Working quickly, put batter into the piping bag (you can use zip lock bag if you don't have a piping bag)
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Line a baking sheet with parchment paper. In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet.
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Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
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Preheat the oven to 285ºF (140ºC).
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When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes.
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Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth.
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Transfer to a piping bag and set aside until ready to fill the cookies.
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To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center, sandwich with another cookie.
- Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put. Or use a special silicon baking sheet.
- Macarons are best kept refrigerated until serving.