Enjoy your weekend with these delicate and sweet macaron filled with rich blueberry cream cheese goodness!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 30 macarons
INGREDIENTS:
- 250gm TPT (125gm Almond Flour + 125gm Sifted Icing Sugar)
- 45gm “Liquefied” Egg White
- 112gm Sugar
- 40gm Water
- 45gm “Liquefied” Egg White
- 40gm Egg
- 80gm Yolk
- 220gm Sugar
- 560gm Unsalted Butter (soften)
- 375gm Cream Cheese, room temp
- As needed Blueberry Jam
DIRECTIONS:
- Mix the TPT with 45gm of egg white using a paddle.
- Prepare an Italian meringue with 45gm of egg white, sugar and water. Cook till 118⁰C.
- Fold the Italian meringue lukewarm into the first mixture in three stages.
- Pipe macaron batter on parchment paper.
- Leave it aside till tops are dry to touch.
- Bake at 140⁰C for 14mins
- Remove from baking tray and onto cooling rack once out of the oven to prevent over baking the shells.
- Whisk egg and egg yolks to ribbon stage.
- Prepare sugar syrup and cook till 118⁰C.
- Pour into the egg and egg yolks mixture and whisk until mixture is pale and completely cool.
- Switch to a paddle and gradually add soften butter.
- Mix till mixture is light and smooth. Set aside.
- Soften cream cheese before combining with 250gm of buttercream.
- Pipe a generous amount of cream on to the shells follow by a small amount of blueberry
- Sandwich and store macarons in fridge for 24hrs before consuming.