Yes I am made macarons again, they are just too fun to make! Last time my macarons were not 100% successful because of my oven at home was broken. This time…still not 100% successful because some turned out “burnt” on the bottom, I forgot to double pan it during baking! Poop. No worries, next time will be 100000% successful!

Hehe theystill taste 100% wonderfully airy sweet, can’t taste the “burnt” part at the bottom! They are also made with 100% joy =)

the process

Blue Macarons

For the macaron:
Please see Sesame Macaron, however instead of sesame powder I added few drops of blue food colouring to the beaten egg white and almond flour mixture

For the cream cheese filling:
8 ounces of cream cheese **
4 tablespoons of butter**
1 1/3 cup of icing sugar
1 tsp of vanilla extract  
 **Leave at room temperature for 30-40 minutes before using

For the cream cheese filling:

  1. With an electric mixer (or use paddle attachment with a stand mixer), beat cream cheese on medium speed until smooth; add butter and beat until blended. 
  2. Turn mixer to low and slowly add powdered sugar and salt; blend until smooth. Add vanilla and mix in. Turn mixer on high and beat until light and fluffy. 
  3. You may need to refrigerate the frosting for about 30 minutes before piping.

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