Friday, March 15, 2013

Lemon Cheesecake French Macaron

TGIF everyone! Here I am again, thinking..well lets have a classic lemon cheesecake. Instead of a cheesecake, lets find a way to put it into the macaron. Crazy right? As though an original flavoured macaron isn't delicious enough, I gave into my crave and made LEMON CHEESECAKE FRENCH MACARON. Double the flavour, double the joy, and double the satisfaction.


It's no secret that I have a serious obsession towards lemons, vanilla bean, cream cheese, chocolate, and lots of lots of berries. I mean business people. Seriously, don't you just love those flavours? If I had it my way, I would probably love to have any sweet treat as a meal instead. Then again, I suppose with everyone being health conscious around me, it may not be feasible after all.



Lemon Cheesecake French Macaron
by Chic & Gorgeous Treats                                          


* Makes slightly over 2 dozen sandwiched cookies.
* Store in airtight container in a fridge roughly up to a week if it’s not devoured within 2-3 days.
* Tinting or leaving the macarons plain in colour is optional.

INGREDIENTS
           
Basic Almond Macaron
1 1/4 cups powdered sugar, sifted
1 cup ground almond
3 large egg whites
1 tablespoon caster sugar

Lemon Cheesecake Cream
150g cream cheese, softened
1/2 cup caster sugar
1/2 stick unsalted butter, softened
zest of 1 lemon
2 tablespoons Limoncello liqueur
6 tablespoons thick Lemon curd
1 teaspoon pure vanilla extract
1/3 cup heavy cream, whipped soft peak

          

DIRECTIONS

1. Preheat oven to 160°C. In a large bowl, mix together ground almond and sifted powdered sugar. Set aside.

2. With a whisk attachment attached to a stand mixer, on high speed, beat egg whites until foamy, and doubled in volume (approx. 30 seconds). Add caster sugar and continue to beat on medium-high speed until stiff peaks form (approx. 10 minutes).

3. Immediately, fold whipped meringue into ground almond mixture in 2 batches until smooth. (NOTE: to tint, add small dollops of food gel colouring while mixing both meringue and ground almond mixture together). Place the mixture in a piping bag fitted with a plain nozzle and pipe about 4 cm rounds onto baking tray lined with parchment paper.

4. Allow to stand until a ‘skin’ forms (approx. 20 minutes) on the top of the macarons. Reduce temperature to 130°C and bake shells for 17 minutes or until crisp on the edges. Let macaron shells cool completely on the baking tray before spreading them with butter cream.

5. Whisk whipping cream until soft peak and set aside. Place butter, sugar, vanilla extract and cream cheese in an electric mixer fitted with a paddle attachment, and beat until light and fluffy. Add the lemon zest & lemon curd and beat until well combined. Fold in whipped cream to the cream cheese mixture and mix until well combine. Lemon Cheesecake Cream will double up in volume.

6. Transfer Lemon Cheesecake Cream into a piping bag with or spread the cream onto half the cooled macaron and sandwich with another macaron shell. ENJOY!

*macaron recipe adapted from Donna Hay


Have a WONDERFUL weekend ahead!!!

xx




20 comments:

  1. The macarons seen divine, I want to try them, thanks for giving me the idea for this delicious new flavor, I will make it! Xoxo

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    1. Thanks Vane and do try them out. They're seriously heavenly..that is if you enjoy lemon cheesecake and a macaron. LOL

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  2. Absolutely gorgeous, divine, and totally delicious lemon -cheesecake macarons, Jo!

    So sorry for not commenting on your blog for a while; I've been so 'lost in space' for the last few months...did not realize how long it takes to get back into normal routine after so much has happened. Will be checking your other awesome treasts, as well!
    Big Hugs, and kisses, my dear sweet friend

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    Replies
    1. Hi Eli! Oh no worries. I completely understand my friend. Take all the time you need and you have us coming over to buzz you. I'm glad you are back and well and will be hearing a lot more from you. ♥ Jo

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  3. Oh wow, your macarons looks and sound so good!

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  4. I like lemon cheesecake and love macarons but your combination has me skyrocketing - what a brilliant idea :)

    Cheers
    Choc Chip Uru

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    Replies
    1. Thanks CCU! I have been away from the food blog-o-sphere a while. Need to catch up on my reading. Glad you come over to check up on me ♥ Jo

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  5. These are so pretty! I want to make macarons but I am scared I will screw it up!

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    Replies
    1. Hi Stephanie! Don't worry. I have given the time to whisk those whites etc. Try it out, it worked for me whenever I follow the instructions diligently.. especially making these mac shells. ALL THE BEST!!! ♥

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  6. Hey! I dreamt of eating one of those :) ... Yummy!

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    1. Hehehehe.. There will be more mac flavours coming! :P..

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  7. You are just incredible. Look at the feet on those lovelies. Perfect perfect perfect! You need to open your very own Parisienne bakery Jo. I'm serious!

    chow! Devaki @ weavethousandflavors

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  8. What a marvelous macaron flavor! Our whole family loves lemon...and lemon cheesecake is the best! I haven't made macarons in eons...but you've inspired me to put these on my baking list :)

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  9. I love tart, lemony flavors. I imagine it must be awesome in a macaron!

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  10. What an awesome idea and very pretty too! I love lemons, cheesecake and macarons but never had it this way!

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  11. Jo, you are amazing! You know that right? ***wink*** ***wink***

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  12. you're saying that you have a serious obsession toward lemons - welcome to the club!

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  13. Ok You have totally taken the macarons over the top or you have taken lemon cheesecake over the top.. Eitherway this is beyond delicious good.
    Sorry for being MIA just have been hiding myself under craziness of life..LOL

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  14. The flavours of a cheesecake in macaron form? I'm in!

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Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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