Macarons With Cheesecake and Raspberries

There was a time when I was so crazy for making Macarons , that when I just mentioned the name macaron Hans and Shyama got nuts.

As you all know Hans used to hate macarons in the begning when I started making them as he thought they are to sweet etc... but I always did sneaky , I mostly made a filly with some kind of boose so then Hans would be tempted to eat them :-)
I do have to admit he likes them when the filling is special.

Anyway there is no panick in my home for macarons as I haven't made them for a while.
These macarons I made a while ago and actually I don't know when I made them , only thing I know it must be a while ago.

I was planning to do a guest post for a friend this macaron when I made them, but then one or the other thing came up and it didn't happen .
And now I thought it is about time I posted these as the filling is so good.

When I Sandwich the macarons I kept inside each of them a small raspberry and gave a press so then got squached together with the cheese cake cream.
Which is absloutley super delicious, minus point as there is a fresh fruit inside I think the macarons should be ate in two days otherwise they get too soft because of the moisture from the fresh fruit.
Well if i remember the filling was so good that the macarons didn't stay that long in our fridge.

 As always I stick to my Ottelenghi recipe fro Macaron and if you want to see the step by step pic how to make them just click here

110gm icing sugar

60gm almond flour
60gm egg whites (of 2 eggs) ( Normally you have to age the egg whites, which I suggest you do too, but these days I find myself not agening them but I don't take the freshest egg, I just take egg which is atleast a week old and then make the Macarons when ever I want as I don't like the agening part of the whites as I am a impulisive baker, but don't listen to me age you eggs )

40gm castor sugar
Few drops of any food colour ( pink i used)
Freeze droed raspberries to add on top ( optional)

Whiz the almond flour and icing sugar in the coffee grinder and sift 2-3 times

Whisk the egg whites and castor sugar till it forms a thick aerated meringue, firm but not too dry.
Turn the nut mixture into the bowl, and fold gently to get a lava type batter.
Add this mix into a pipping bag with a plain nozzel and pipe into circles.
If you are using the freeze dried raspberries crumble them up and sprinkle on top of each macarons.
Hold the tray firmly and tap the underside firmly. This should help to spread and smooth out the macarons.
Leave out, uncovered for 15 minutes.
Meanwhile preheat the oven to 150C (the original recipe has 170C).
Bake in preheated oven for about 18 to 20 minutes. They are ready when they readily leave the paper when liften with a palette knife. Remove from oven as soon as this happens, and leave to cool completely.
I take out the macaron shells when I take them out from the oven, and I do this trick always, splash a little bit of water under the baking paper which allows the Macaron to lift from the baking paper easily.

For the Butter Cream

200 gm cream cheese ( room temperature)
1 egg yolk
60 gm fine sugar
1 tbsp of vanilla extraxt
125 gm soft butter
Raspberries for keeping inbetween the macarons.

Add the egg yolk and the sugar and the vanilla extract in a bowl and whisk using a hand mixer till the mix is fluffy and light colored.
Add the butter little by little and whisk till it is creamy/
Add the cream cheese to this and stir it well using a wooden spoon till the mix is fluffy and creamy.

Sandwich the macarons with the cream cheese filling and also donn't forget to keep a raspberry inside the filling .