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Cheese and Dark Chocolate Ganache Macarons

A delicious combination of cheesecake and dark chocolate with a hint of sprinkles.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 80 grams Almond Flour
  • 85 grams Powdered Sugar
  • 62 grams Egg Whites
  • 1/8 tsp Cream of Tartar
  • 1 pinch Salt
  • 50 grams Granulated Sugar
  • Purple Gel Food Color
  • 1/2 tsp Vanilla Extract
For the Filling
  • 1/2 cup Sprinkles
  • 3 ounces Butter
  • 2-3 drops Cream Cheese essence
  • 1/2 cup Powdered Sugar
  • 2 ounce Dark Chocolate
  • 2-3 tbsp Heavy Cream

Method
 

  1. Pulse the almond flour in a food processor a few times.
  2. Separate the egg whites from the egg yolk. Be very careful not to have the egg yolk break into the whites. Make sure egg whites are at room temperature.
  3. Now in the bowl of a stand mixer, add the egg whites and the cream of tartar at medium speed.
  4. As you see the egg whites getting foamy, add the granulated sugar in 2-3 batches. Increase the speed, and let it whip.
  5. Add the vanilla extract and the food color.
  6. The egg white should be whipped to a stiff consistency. Easily took me about 6-8 mins for the whole process. You have to stop the mixer and check if the egg whites when scooped gets stiff peaks.
  7. Add the almond flour and powdered sugar mix into the whipped egg whites in 2-3 batches and mix it in. It took me 3-4 mins to mix and get a texture which would let me write an eight with the batter falling freely from the spatula used for mixing.
  8. Now fill a piping bag with a round tip and pour the batter in it.
  9. Prepare a cookie sheet with silicon sheets, mine have the macaron template.
  10. Pipe small circles about an inch and half in diameter about a couple of inches apart from each other on the cookie sheet.
  11. You should put gentle pressure on the piping bag and let the batter fill out from the center and form a circle.
  12. Once you are done piping the circles, tap and gently bang the cookie sheets on your countertop for 2-3 times. This actually helps reveal the air bubbles. With a tooth pick burst the bubbles gently and remove them.
  13. Now let the cookie sheet rest on the counter top for at least 20-30 mins.
  14. The macarons should dry up enough so that when touched they feel dry and nothing sticks to your fingers. Preheat the oven to 300 degrees F.
  15. Put the cookie sheets in the middle rack and bake for 20 mins. Take them out and let them stand for 10 mins. Remove on to a wired cookie rack and let them cool down.
  16. In the meantime, whip together all the ingredients for the filling and fill a piping bag with a round tip again.
  17. Take the cookies and fill one side with the filling and place another cookie gently on top to sandwich them.
  18. To decorate them I just rolled them sidewise in a bowl with 1/2 cup of sprinkles.
  19. I also used a cookie stencil and air brushed the words Thank You on them.

Notes

Instead of the cream cheese flavor, you can use real cream cheese in the filling too. In that case just use, 3 ounces cream cheese, 2 tbsp of butter and 1/2 cup of powdered sugar.