Wednesday, August 10, 2011

French Macaroons- Blueberry and Coffee Cream


oh the French Macaroon. Sweet   Delicate    Lovely



Blueberry Cheesecake Macaroon
3/4 c ground almonds or almond flour
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/2 tsp vanilla extract
blue food coloring

Filling
1/2 c cream cheese
2 Tbs sour cream
1 Tbs confectioners sugar
1/2 c crushed blueberries

Place almonds and confectioners sugar in food processor and process 15 seconds. Sift into bowl. Line 2 baking sheets with parchment paper.
In another bowl whip egg whites until soft peaks, gradually add super fine sugar until firm glossy meringue in formed, add vanilla and food coloring to desired color.
Fold in almond mixture, one third at a time until incorporated. Batter should have ribbon like consistency. Pour batter into pastry bag fitted with 1/2 in tip.
Pipe onto parchment 32 small circles. Tap baking sheet to remove bubble. Let stand 30 minutes, do NOT skip the wait time.




Bake at 325 for 10-15 minutes. Cool 10 min, you can remove entire sheet of parchment onto cooling rack, if your pan is still too hot you may need to wait longer to remove cookies.

note, if macaroons are browning too quickly reduce your oven temp or place cookie sheet on top of a second sheet. If cookie tops crack, oven is too hot.




Cookies removed too soon.......
look like this!
 Note, to help release cookies you may also spray a small spritz of water between the cookie sheet and parchment paper to create a little steam
Filling
beat cream cheese, sour cream and confectioners sugar until smooth, add blueberries. Place filling between two cookies.



Coffee Cream Macaroons


3/4 c ground almonds or almond flour
1 tsp instant coffee granuals
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
 Filling
1/4 c cream cheese
2 Tbs softened butter
2 tsp strong cooled black coffee
1 c confectioners sugar

Process 15 seconds in food processor
almonds, coffee granules, and confectioners sugar, sift into bowl.
Whip egg whites until soft peaks and glossy meringue form.
Fold in almond mixture one third at a time until ribbon like consistency is formed.
Follow baking directions listed above.
Filling
Beat all ingredients together and sandwich cookies.
Store cookies in airtight container for 3 days or freeze  unfilled macaroons up to one month, fill when serving.





joining

8 comments:

Beth said...

Simply stunning!

Abby said...

Your macorons are beautiful. You make them look so easy!

Teri@thefreshmancook said...

These are gorgeous! I have wanting to try making them, but I am hesitant. You have inspired me. I linked to you from Full Plate Thursday. Thanks you!

Heather@myeverydaygraces said...

Beautiful and impressive! You must have had a full day of cooking. We were recently in Seattle and had some delicious macaroons at a little French cafe. Yours look just like them:)

Miz Helen said...

Hi Shannon,
Your French Macaroon's are just beautiful. The recipe is great and I just love all those colors. I am looking forward to making these treats. Hope you are going to have a wonderful week end and thanks for sharing with Full Plate Thursday!
Miz Helen

BK said...

Saw you on Sweets for a Saturday - these look delicous! I just recently had French Macaroons for the first time at a new bakery down the road from me. They're wonderful! Yesterday, I had one with a chocolate middle and it was amazing. I'll have to try this - thanks for sharing!

Emily said...

hi! This looks amazing! I would love for you to come over and link up to my Tasty Tuesday Party...
http://nap-timecreations.blogspot.com/
Hope to see you and your tasty goodness next week.

Miz Helen said...

Congratulations Shannon!
You are featured on Full Plate Thursday this week. Enjoy your Red Plate and have a great week!
Miz Helen

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