Thursday, April 7, 2016

Blueberry Cheesecake Macaron Recipe (French Meringue Method)

Hello everyone! Time for another recipe. This one is a highly favorited recipe by some of my customers. If you love blueberries and you love cheesecake, this one's the macaron for you! One of my fave macaron flavors, since it's creamy and not too sweet.




Blueberry Cheesecake Macarons (makes about 12 completed macarons or 24 macaron shells)

Ingredients:
-70g almond flour
-10g Graham Crackers
-2 drops Blueberry Flavoring
-50g powdered sugar
-52g egg whites (doesn't need to be aged)
-52g granulated sugar
1 drop blue food coloring
1 drop purple food coloring
pinch of salt
Crushed graham crackers, for topping

Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls

1. Grind your graham crackers, almond flour, salt, and powdered sugar in a food processor. Then sift together into a large bowl. Add the blueberry flavoring. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma). Add in the drops of food coloring at the last second before you put it in the piping bag so it makes a swirl effect.
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes.

Blueberry Cheesecake Buttercream (makes enough for 1 dozen, plus a little extra)

Ingredients:

-1 stick butter, softened
-1/3 stick cream cheese, softened
-1/4 cup freeze-dried blueberries, ground
-1 tsp vanilla extract
-1/3 cup powdered sugar

1. Beat the butter in your hand/stand mixer for 3-5 minutes, til it is light and fluffy. Then add the powdered sugar.
2. Add in the cream cheese and beat until combined.
3. Add in the ground freeze-dried blueberries until it is a pretty purple color.
4. Sandwich two similar-sized shells together and store in the fridge until ready to eat. :)

I like using freeze-dried fruits in my buttercreams because it doesn't add moisture to the butter and it is so much more concentrated than fresh fruit. People often think contrary, but this is really the best way to get the most flavor.

Enjoy this recipe! <3

35 comments:

  1. Hey Natalie,

    So I attempted to make macarons today (again), and the other batches I've made previously using pre-ground (Bob's Red Mill) and they turned out okay, but with hollows. So I decided to grind my own almonds this time and my macarons did not turn out at all. They kept cracking even when I waited 30+ mins for the shell to form. I used a fan and that caused the macaron to be lopsided. I don't know whether it is the almonds I used or if I'm doing something incorrectly because when I ground the almonds, they were almost like a thick paste. But when I processed the powdered sugar, it turned back into powder. I've read your FAQ and tips many many times, and I still can't do this right. Please let me know what you think!

    ReplyDelete
    Replies
    1. Hi there, I think you overground the almonds. You should always process the almonds with the powdered sugar so that way the sugar absorbs the almond oil.

      Delete
    2. thanks for the tip! I will try that soon :)

      Delete
  2. Hi Natalie,

    This recipe sounds so yummy! How many grams should the stick of butter be for the filling?

    Thanks kindly!

    ReplyDelete
  3. Hi Natalie!

    Thank you for your yummy macarons blog! Don´t you want to share/reposte some of your great recipes on www.curiousbee.info? The idea is to collect interesting posts from blogs on one place and make "real news from real people". So I thought you might to be there.

    You can find more info here: http://www.curiousbee.info/to-bloggers/letter-to-bloggers/

    or check short video on youtube: https://www.youtube.com/watch?v=v1vF_docxis

    Best regards,

    Linda

    ReplyDelete
  4. Hello Natalie ! I really have to said WOOOWWW ! CONGRATS !YOU HAVE A SKILL GIRL!! I'm impressed seeing the gorgeous macarons that you have done ! I can't wait to try your recipe ... Last night was my 6th attempt to bake them. I did something wrong my batter was too thick that my spatula broke in two pieces !!.my measurements were wrong. haha so I have to throw that away ! ... My others attempts to make this little ones wasn't that bad. They were beautiful but hollow... So that's my problem !.hollows macaroons. .... Ok will bake them tonight and I will let you know how they turned out. Can I have an advise? Thank you a lot for your wonderful recipes. God bless you.

    ReplyDelete
  5. I have to say, these macaroons look amazing, just like in papa Louie's cupcakes :D I'm going to try this recipe tomorrow evening. thanks a lot.

    ReplyDelete
  6. Hi
    I'm you fan snd I'm from Chile
    I want yo ask what brand of food coloring (gel or paste) do you use?

    ReplyDelete
  7. I've been wondering if you can show the recipe for one of my favorite flavors BIRTHDAY CAKE! I took a bite of one of these macarons at the midtown farmers market. These were amazing��

    ReplyDelete
  8. Hey! Just wanted to say I've been following you for a while (both on this blog and on Insta) and am so happy to see that you still post. It may not be frequent but the fact that you still share your tips and recipes is amazing! I've seen a lot of macaron bakers (on Insta especially) who don't like to share their tips and tricks but you are always so open and everything. Thanks for being so great!!

    ReplyDelete
  9. I must say, I sucked at Macarons until i discovered your blog this week and began reading your post several times (in between trying the French Meringue way) and finally I decided to give it one more try with Italian Meringue today as it was my 5th attempt (3 this week). And I was AMAZED!! They were "all" (not some) ALL PERFECT! THANK YOU SOOOO MUCH!! Now I won't shy away from making them anymore, God bless you for sharing your ideas.

    ReplyDelete
  10. My macarons aren’t getting a hard shell after resting them for 30min-1hour what can i be doing wrong??��

    ReplyDelete
  11. awesome pics, looks like i should try it :D Should i? :)

    ~ Daryl

    ReplyDelete
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