Things don't seem to be going as planned recently, I've had the idea for this macaron flavour running around my head for the last month, and I had all the ingredients ready but only just got the chance to experiment with it. I wanted to make blueberry cheesecake flavoured macarons, with a cream cheese and blueberry filling, and possibly incorporating the cheesecake crust into it somehow. The first experiment was a disaster. I was still on cold & flu meds and a little out of it, and my macaron shells ended up neon blue after I tipped in half a container of food colouring. The sight of bright blue shells with a purple filling made me completely nauseous, so I threw the whole thing out and went back to bed.
Me: How is it?
A: It needs more lemon zest.
Me: *adds more* What about now?
A: Maybe a bit more lemon zest.
Me: Does it taste like blueberry cheesecake?
A: No, it tastes like lemon.
Blueberry Cheesecake Macarons
(makes 20-25 macarons, depending on the size they are piped)
100g digestive biscuits/graham wafers
50g butter, melted
100g aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
110g almond meal, dried in a cool (100 degrees C) oven for 5 minutes and sifted
200g icing sugar
50g caster sugar
Optional: 1 tsp powdered egg whites (available from The Essential Ingredient)
100g cream cheese, softened
1 cup icing sugar
2 tbsp blueberry jam OR 1/4 cup fresh blueberries
1/4 tsp lemon zest
Place digestive biscuits in the food processor and crush to a fine crumb. Gradually add melted butter until the crumbs start to stick together nicely (you may not need all the butter, I only used about 40 grams in the end). Place mixture on a piece of baking paper and flatten into a tightly packed layer that is about 2mm thick. Using a 1.5cm cookie cutter, cut out small rounds of this packed crust. You will need about 20-25, one for each macaron. Place in the fridge to set while you prepare your macs.