These Blackberry Cheesecake Macarons Are the Perfect Additio

• เวลารวม: 16 minutes

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Macarons

60 grams egg whites

68 grams granulated sugar

85 grams ultra fine almond flour sifted

64 grams powdered sugar sifted

Gel or Powder Red Food Coloring optional

Blackberry Jam

3/4 cup blackberries

3/4 cup granulated sugar

1 tbsp lemon juice

Cheesecake Frosting

2 oz cream cheese

3/4 cup powdered sugar

1 tsp vanilla extract

Decorations (optional)

melted white chocolate

crushed graham crackers

NOTE: I had to cut down the instructions to fit in the caption go to KAYLAZENENR.COM/BLACKBERRY-CHEESECAKE-MACARONS for full instructions

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Macarons

Preheat oven to 300 F. I highly recommend buying an oven thermometer to check your temperature.

With a stand mixer or electric hand mixer, whisk together your egg whites, granulated sugar, and food coloring. Whisk until the meringue is stiff and glossy. Fold in the powdered sugar and almond flour. You can adjust your shell color at this point as well. Add more coloring if you need a more vibrant shell.

There are several ways to know you are done mixing. Some people prefer to look for the figure-eight method. I look for a batter that looks like slow moving lava when I scoop it. And holds it’s shape in the bowl for about 10 seconds before melding back into the batter.

Pour the batter into the prepared piping bag and secure the top. Holding the bag perpendicular to the baking sheet (straight up and down), pipe approximately 1.25”- 1.5” circles onto the prepared baking sheet.

Once all circles have been piped bang the baking sheet onto the counter 2-3 times. This helps to remove any air bubbles.

Place macarons into the oven and bake for 15-18 minutes, turning the baking sheets halfway through.

Assemble

Match up each of the macaron shells to similar sized shells.

On half of the shells pipe a small border of the cheesecake filling around the edge, then fill the center with cooled blackberry jam.

Decorate tops of macarons with melted white chocolate and crushed graham crackers if desired.

Enjoy immediately, but macarons are best when put in an airtight container in the refrigerator to mature overnight. This allows the shell to absorb some moisture from the filling and bring all the flavors to life.