Today is our 1st anniversary as husband and wife. “Time flies” is definitely applicable in this case. I almost can’t believe it’s been a year already. 1 year down, forever to go 😉
My wedding wouldn’t have been MY wedding if there weren’t any sweets. Besides having an entire dessert buffet after dinner, I wanted to make something for the ‘inner circle’ to enjoy during the day. So I decided to make these Strawberry Cheesecake Macarons.
If you think they look rather big on photo, it’s because they were xD I didn’t have a macarons baking mat at that time so I kinda eyeballed it. But hey, desserts can never be big enough, right?
What we need:
- 70 g almond powder
- 110 g powdered sugar
- 2 egg whites, at room temp
- 40 g caster sugar
- pink foodgel (never use liquid coloring because it will change the consistency of the batter) + golden luster dust
- piping bag + piping tip
- 115 g mascarpone
- 60 g powdered sugar
- strawberry jam
- 2 piping bags + piping tip
- Preheat the oven at 150°C.
- Use a baking mat or draw circles on a baking sheet.
- Whip up the egg whites together with the caster sugar until you get stiff peaks.
- Sift the almond powder and the powdered sugar in a bowl.
- Add the foodcolor. Don’t worry if it’s a little too pink after this. It’ll lighten as we add the whipped egg whites.
- Add 1/3rd or the whipped egg whites and gently stir them into the pink mixture.
- Add the rest of the whipped egg whites 1/3rd at a time.
- Fill the piping bag and pipe small rounds on the baking sheet or baking mat.
- Tap all sides of the baking tray on your counter to release potential air bubbles. Use a toothpick to smoothen the surface and cover any holes the air bubbles may have caused.
- Leave the tray for about 30 minutes to set. You can bake them once the macarons are dry to the touch.
- Bake for about 15 minutes.
- make sure the macarons are completely cooled before removing them from the sheet.
- Mix together mascarpone and powdered sugar.
- Put the creamcheese filling in a piping bag with small round piping tip.
- Put some strawberry jam in a different piping bag and snip off the tip.
- Line half of the macaron shells upside down so you can fill them.
- Pipe a circle of creamcheese filling on these shells.
- Pipe some strawberry jam in the hole in the middle.
- Put the other shells on top and finish with a stroke of golden dust.
Recipe adapted from Tartes Yaya. Make sure to check her blog (Dutch) as she makes such amazing desserts.
I hope you guys enjoy these Strawberry Cheesecake Macarons as much as we did last year! Taking these beauties to Fiesta Friday to share with my blogging friends! This weeks party is hosted by the lovely Angie & Zeba.
Have a delicious day ❤