Blueberry cheesecake macaron. Overheerlijke en kleurrijke Macarons van Dutch Homemade nu verkrijgbaar bij Multivlaai. Leuk om te geven, lekker om te krijgen! Blueberry Cheesecake Macarons can easily be made a day or two ahead.

Blueberry Cheesecake Macarons can easily be made a day or two ahead. The filling will make the center chewy moist while keeping the exterior semi-crisp. Package them up for a colorful and tasty gift. You can have Blueberry cheesecake macaron using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Blueberry cheesecake macaron

You need 200 g of icing sugar.
It's 120 g of almond powder.
You need 100 g of egg white.
It's 40 g of caster sugar.
Prepare of For filling.
It's 50 g of Creamcheese.
Prepare 30 g of Blueberry jam.
Prepare of Fresh blueberry.

Fit the end of a piping bag with a small French tip and frost a swirl of cream cheese frosting on each macaron, sandwiching with another macaron to finish. To prepare the frosting add blueberry essence and blueberry jam to the cream cheese frosting and mix on high speed until well combined. Live classes hosted by top food & beverage pros RSVP HERE Warm up blueberry puree and inverted sugar until steaming. Pour over chocolate nibs and stir until homogenous.

Blueberry cheesecake macaron instructions

Mix almond powder and icing sugar.
Beat egg white (room temperature) with caster sugar until soft peak form.
Incorporate dry ingredient into white meringue.
Fold the mixture until it forms a lava-like paste.
Pipe the mixture on silicone pad and let it dry at room temperature for 1 hr.
Bake at 150 C for 12-15 min.

Place in a tall jug, add the salt, and emulsify with a hand immersion blender. Cool down base mixture until cool-to-touch. Mix almond powder and icing sugar. Tip: Make the blueberry cheesecake filling first, as it has to set in the fridge and then make the macarons. One of my fave macaron flavors, since it's creamy and not too sweet.