One thing that puts me off is any baked goods that requires alot of sugar. I didn't grow up eating alot of candies nor chocolates but rather rich and creamy stuffs like cheese and butter. However said, I haven't tasted Macarons before and I have some extra sweet cream cheese left in the fridge and the best reason was we were having a playdate and I can spread the sugar and fat around! Wicked me but I am sure the playdate moms are happy to try it out!
1/2 cup almond flour (grounded almond/Trader Joe's Almond Meal)
1/2 cup confectioner sugar
1 tbsp sugar
3 egg whites (room temperature)
3 tbsp black sesame seed powder (grounded black sesame seeds)
1)Line baking pans with parchment paper.
2)Sift the almond flour together with the confectioner sugar and black sesame seed powder. Make sure there is no lumps.
3)In a mixer, whip the egg whites to foamy stage and add the 1 tbsp sugar and continue to beat till soft peaks. The color needs to be glossy white and the beaten egg white can hold its shape.
4)Fold in the almond flour mixture in 3 batches and work fast but with less strokes. The batter will become slightly heavier.
5)Spoon the batter into a piping bag attached to a round piping tip and hold the piping bag 90' vertical, the piping tip barely touching the parchment paper on the baking tin. Squeeze gently and count to 3 and stop. Separate each one at least 1 inch and continue piping in the same motion to get uniformed sizes. This recipe should yield around 35 to 38 shells.
6)Let the shells rest at room temperature for 45 mins and sprinkle black sesame seeds on all of them. Preheat oven to 280F.
7)Bake the shells for 25 mins, rotating the pan once. Look out for the 'skirts' on the bottom part of each shell, this is a sign that the cookies is rising well. Remove from the oven and let cool for 10 to 15 mins. Slowly remove each shell and let them cool completely before filling.
Cream Cheese mousse Filling:
6 oz of cream cheese
1/4 cup sugar
2 tsp lemon juice
1 tsp gelatin powder dissolved in 1/4 cup water
300 ml whipped heavy cream
1) Beat the cream cheese with the sugar till creamy. Add in the lemon juice and beat for extra 10 seconds.
2)Stir in the gelatin. Fold in the whipped cream into the cream cheese mixture. Let the filling rest in refrigerator for 2 hours before filling.
Makes : 15 to 18 macarons