Homemade Cherry Cheesecake Macarons!
Sift together the confectioners sugar & almond flour.
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Add some egg whites...
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And mix into a smooth paste.
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Stir in a few drops of your favorite gel food coloring!
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Make a sugar syrup and bring to 240F.
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At the same time, whip up the second portion of egg whites & slowly add the sugar syrup.
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Fold the stiff sweetened egg whites into the almond paste.
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Once folded completely, add to a pastry bag, fitted with a round tip.
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Slowly pipe your macrons onto a baking tray. I use printed silpats to help get it just the right!
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Let your macarons sit on a counter & form a ‘skin’ on top. This provides needed surface tension.
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Bake the macarons for 12-14 minutes in a 300F oven. Let cool on the cookie sheet before removing.
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Whip up a cream cheese buttercream frosting & pipe on.
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Frost as evenly as possible!
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Add a dollop of sour cherry jam to each cookie, & sandwich closed!
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Let the macarons chill in the fridge for 2-3 days, to meld the flavors. Or... dig right in!
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Find the full recipe at ‘Straight to the Hips, Baby’! A cooking & entertaining blog
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