Blueberry Macarons with Cream Cheese Filling

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Whenever I buy blueberries, there are always those pesky few leftover that I can’t find a purpose for. I came up with this recipe for the 20 misfit blueberries that deserve to be put to use.

This recipe yields about 10-15 sandwiched cookies depending on how large you make them.

Blueberry Macarons

Ingredients:

2/3 cup of powdered sugar

1/2 cup of almond flour

2 tablespoons of granulated sugar

1 egg white

A few drops of blue & violet food coloring (optional)

 

  1. Begin by sifting both the powdered sugar and almond flour in a medium bowl and set aside. In a separate bowl, whisk egg white with an electric mixer until frothy. After the egg white is frothy, mix in the granulated sugar gradually until you have meringue mixture with soft peaks. This usually takes about 5-6 minutes with an electric mixer on a medium setting. Add the food coloring after you have this meringue mixture.
  2. Take the dry ingredients that were sifted and set aside and fold half of that in and then after it is mostly folded, fold the rest in. The mixture should have the consistency of a thick cake batter. Spoon this mixture into a piping bag and pipe the cookies equally spaced about an inch apart onto a baking sheet lined with parchment paper. Give the baking sheet a few taps on the counter to release any air bubbles it might have. Let the piped cookies set for about 15 minutes before baking.
  3. Pre-heat oven to 300 degrees and bake for about 9-12 minutes based off of the wattage of your oven. Some may rotate the cookies halfway, but I find that mine have no difference whether I do this or not.

 

Cream Cheese Filling

Ingredients:

A little over 2 ounces of cream cheese

1/2 teaspoon of vanilla extract

1/2 teaspoon of almond extract (optional)

1 tablespoon of milk

1 1/2 cups of powdered sugar

A handful of blueberries

 

  1. Soften the cream cheese and gradually add the powdered sugar. Mix in the extracts and milk. After everything is incorporated, shovel filling into a piping bag and chill it until you are ready to start piping your cookies. I took the handful of blueberries and made them into a blueberry mash to put in the middle of the cookie to add a little surprise and freshness. Alternatively, you can mix this mash into the filling.

 

This recipe can be interchangeable with any fruit and food coloring. I think I might make mango next!