Blueberry Mascarpone Cream Cheese Macarons

March 27 , 2015 by: Hong Flowers, Food

I’m taking a little break from Europe and treating you all to this beautifully delicious recipe to start your weekend.

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One of my splurge souvenirs while in France was a Laduree cookbook. This book is absolutely breathtaking, which inspired me to get into the kitchen…you can thank me later!

Macaron

Remember when I made these? You can use the same recipe for the cookie. Make sure to omit the food coloring as the white contrasts the blueberry cream so beautifully.

Macaron

Now, about that blueberry mascarpone cream cheese filling…

Blueberry Mascarpone Cream Cheese

Can you believe these colors? Absolutely stunning.

Blueberry Mascarpone Cream Cheese Macaron

These were so fun to make and eat!

White Ranunculus

Have a beautiful weekend!

Blueberry Mascarpone Cream Cheese Macarons

3 Egg Whites

¼ cup white sugar

2 cups confectioners sugar

1 cup almond flour

pinch of salt

¼ tsp cream of tartar

Preheat oven to 300F degrees. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.Egg whites should be room temp. Whip until they form a peak that stands upright. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Discard those. You want a really fine powder mixture to create a smooth top to your cookie. Fold flour/sugar mixture into the egg white mixture. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let them sit out for 20-30 mins to dry out. Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Blueberry Mascarpone Cream Cheese

⅓ cup fresh blueberries
2 tablespoons granulated sugar
zest of half a lemon
pinch of salt
8 ounces mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature

Place the blueberries, sugar, lemon zest, and salt in a small pot and cook over low heat until the berries have burst and the mixture is thick and syrupy (about 10-15 minutes). Set aside and allow to cool completely.
Place the mascarpone and cream cheese in a mixing bowl and beat on medium speed until soft and creamy. Add the blueberry mixture and continue to beat until incorporated. Fill the macarons with the mixture.

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