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Red Velvet Blueberry Cheesecake Macarons

Happy 4th! I am still so excited about Brazil's win over Columbia. Oh my gosh, that was an exciting game!! Woooo. Never seen so many grown men cry. Also, James Rodríguez **swoon**. I am betting Argentina and Brazil will go into the finals. That would be so awesommmeee. 

My mum is on a macaron fever with me ha. She loves them and makes me bake them every week. Here's a patriotic macaron for today! Happy nomming!

Red Velvet Blueberry Cheesecake Macarons

makes about 25 macarons

Red Velvet Macaron Shells
1 cup powdered sugar
1/2 cup almond powder
1 tbsp unsweetened cocoa powder
2 egg whites (aged 1 day in fridge and 1-2 days at room temp)
1/2 tsp vanilla
red dye (gel) 1 tsp

Blueberry Cheesecake Filling
1/4 cup blueberries
2 tbsp water
1 tbsp granulated sugar
1 tbsp cornstarch
4 oz cream cheese, softened
1/2 stick butter, softened
1/4 cup powdered sugar
  • Blueberry Cheesecake: whisk all blueberries, water, sugar in a small pot. Heat on medium and stir from time to time until blueberries start bursting. Add cornstarch and stir until pretty thick. Remove from heat and cool. Whip cream cheese and butter until light and fluffy. Beat in powdered sugar. Add the cooled blueberry jam and whirl only 3 times. You don't just want purple goo! Fill up a piping bag to chill in the fridge.
  • Macarons
    1. Line 2 baking sheets with parchment paper or silicon mat and get a pastry bag with a 1/2 inch plain tip prepared
    2. In a food processor pulse almond flour, powdered sugar, cocoa powder until mixed and fluffy
    3. In the bowl of your stand mixer, beat egg whites with the whisk attachment on medium low for 2 mins, gradually adding in the sugar.
    4. Increase speed to 7 to whip for another 3 minutes and then at 8-10 for another 4 minutes. You should be getting a stiff meringue that you can make soft peaks with.
    5. Fold the dry ingredients in 2 batches with a rubber spatula and make smooth sweeps to the botto
    6. Fold the dry ingredients in 2 batches with a rubber spatula and make smooth sweeps to the bottom of the bowl. Add vanilla extract and dye and continue deflating the meringue. After about 40-50 foldings it should look glossy and when you drop some from your spatula to the batter, it takes about 10-20 secs for it to mold back into the mix
    7. Fill your pastry bag and pipe batter onto the prepared baking sheets in 3.5cm circles, spaced 1" apart. 
    8. Rap the baking sheet a few times about 1 inch above the counter top to flatten the macarons and to get rid of bubbles. I also use a toothpick to pop the stray ones. Let them rest at room temp for 45-60mins. The tops should be REALLY dry and nothing should stick to your finger if you poke them. 
    9. Preheat your oven to 300 F in the last 2 minutes of the drying wait. Bake for 15 mins each pan separately, rotate pans and then bake for another 3-5 minutes. You can check they are done by lifting one macaron you can sacrifice. If the feet comes off, leave it in longer. You always want to overbake than underbake.
    10. Let cool completely before removing them from the paper. Line up similar sized ones and pipe the chilled curd filling onto 1 shell. Sandwich together.
    11. Let them sit in the fridge in a sealed container for at least 1 day before serving. Seriously!! They taste 100x better when the insides of the macaron shells soften a bit and the filling flavors come together.


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