Berry Cheese Macaron

 My niece told me that she wanted to eat macaron about 1 month ago, but I still couldn't find the right time to make it for her.

Well, you know that I have so many thing (that I want) to do, and I had to think about what kind of the macaron that I wanted to make. Round macaron with filling is simple and sometimes boring, I didn't want to make it now. 
 I want to make cute and interesting, with flavor that goes well with the sweetness of the macaron. Finally, I decided to combine cream cheese cream and berry to make this lovely macaron ^^.
The key for making good macaron is the dryness and oven temperature, if your macaron is fully dry it reduce the chance of breaking, and the right oven temperature (it's varies from one to one). You can start by baking it at lower temperature it reduce the chance of breaking too but the down point is the macaron will have thiner outer shell and the inside of the macaron will be hollow too. Try increasing the temperature until your macaron turns out with the texture that you want (I bake at  180℃  right now ^^, but not everyone's oven can use the same temperature). 
The cheese cream in this recipe is not as sweet as the one that you use for frosting the cake as I make it to balance with the sweetness of the macaron.


Recipe: Berry cheese Macaron
สูตรภาษาไทย: มาการองเบอรี่ชีส

日本語のレシピ：ベリーチーズマカロン
Youtube: มาการองเบอรี่ชีส/ Berry cheese Macaron/ ベリーチーズマカロン

Berry cheese Macaron

Makes 8 pairs

Macaron
90 g .............................. Almond powder
135 g ............................ Icing sugar
50 g .............................. Granulated sugar
2 g ................................ Egg white powder
75 g .............................. Egg white
..................................... Pink food coloring

Cheese cream
75 g .............................. Cream cheese
1/2 tsp .......................... Vanilla extract
90 g .............................. Unsalted butter
1/8 tsp ......................... Salt
45 g ............................. Icing sugar
120 g ........................... Whipping cream

..................................... Fresh berries

 Sift almond powder and icing sugar together, set aside.

 Mix egg white powder into granulated sugar.

 Beat the egg white until foamy, add granulated sugar and egg white mixture gradually.

 Put pink food coloring into the egg white mixture.

 Beat until firm peaks formed.

 Fold almond and icing sugar mixture in 3 additions.

 Until combine.

 Pipe into 12 x 2.5 cm (About 16-17 pieces) on lined baking sheet.

 Tap the baking sheet to remove air pocket.

 Leave to dry for 1 hour.
Meanwhile preheat and oven to 160℃  

 Bake for 12-15 minutes.
Then let it cool completely on a wire rack.

 Beat cream cheese with salt and vanilla extract until smooth.
Add the butter and beat to combine.

 Add the icing sugar and beat until smooth.

 Pour whipping cream into the bowl, and beat to combine.

 Put the cream into a piping bag fitted with open star tip.

 Pipe cheese cream between 2 pieces of macaron.

Decorate with fresh berries before serving.

Berry Cheese Macaron