Black Raspberry Cheesecake French Macarons
Each bite of these tasty macarons is filled with amazing flavor and melts in your mouth! This is the winning cookie recipe made by Maggie Perry from our Cookies to End ALZ Contest.
137g finely ground almond flour
125g powdered sugar
105g egg whites (about 3 large egg whites)
105g granulated sugar
Pinch of cream of tartar
Cream Cheese Buttercream:
1/4 cup cream cheese softened
2 Tbsp butter unsalted, softened
2 Tbsp heavy whipping cream
1 cup powdered sugar
1 tsp pure vanilla extract
1/8 tsp salt
For the Macarons:
Prepare baking sheets with silicon baking mats. Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times. Whisk the egg whites in a stand mixer on medium speed until foamy. Add cream of tartar and continue whisking on medium speed until soft peaks form (approximately 6-7 minutes). Sift 1/2 of the dry mixture over the egg whites and fold with a spatula (do not stir). Sift another 1/2 of the dry mixture in and fold. Sift the remaining dry mixture in and fold until the mixture is combined (about 50 strokes). It should flow off the spatula in a ribbon. Do not overmix.
Add the batter to a pastry bag fitted with a 1/2 inch plain round tip (Wilton #12). Pipe mixture onto the prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice to release air bubbles. Preheat over to 300°F. Let the macarons sit at room temperature until dry (approximately 20 minutes). Bake 1 sheet at a time for 18 minutes, and rotate each sheet halfway through. Let macarons cool. Remove from cookie sheets and sandwich with filling of your choice.
For the Cream Cheese Buttercream:
In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract, and salt and beat until well combined.
Tip: Add a dollop of your favorite homemade or store bought black raspberry preserves to the middle of your macaron for the complete black raspberry cheesecake experience.
SERVINGS: Makes 2 dozen sandwich macarons.
ALLERGENS: Milk, Egg, Other Nuts