There’s always a time and reason for cheesecake. You may not be looking for that beautifully baked custard by the slice, because somewhere, deep down, you know there are other options. Less fork-y and plate-y options. Less obvious “tells” that you’re indulging in cheesecake… again. (Kara, this post seems to be about macarons… I know. Hang in there with me, m’kay?)
Of course we can grab a fork full, stuff the cheesecake in our gob (learned that word from Juno and I love having an excuse to use it 🙂 ) hide the fork in an inconspicuous place for the next secret bite from the fridge or desk drawer. But why be so uncivilized? We have options, people!
So I give you the Cherry Cheesecake Macaron. Cheesecake filling wrapped around cherry compote served between two light as air, delicate and sweet macaron shells. Yeah. you can pop it into your mouth in one fell swoop, and even if you get caught with it it looks so much fancier than randomly holding a plate of dessert by yourself because you needed cheesecake.
All of the above situation where cheesecake was suddenly and inexplicably needed are purely theoretical. I’m just assuming others people may have experienced something like this. *coughstocreatedistraction*
And if you’ll notice, I simply grabbed a can of my favorite snack… er, pie filling, for the cherry. It’s easy. Don’t make more work unless you’re bored or just happen to rock at making cherry pie filling. Also, before we get too far, let’s talk about something you’ll find in the recipe below… the cheesecake filling.
I love cream cheese frosting, icing, anything really. Made with real cream cheese. I have no problems personally making this stuff, serving and eating it. I know it poses a problem for some people – mostly it’s stability and food-safeness. (“Safeness” is now a word.) And some people simply are creeped out by the flavor and texture change once it’s come to room temp.
And for those above mentioned peeps, I bring you the recipe below. It’s your solution to getting that awesome cheesecake taste without using actual cheesecake. And if you’re like and would rather just use the cream cheese, beat 8 oz of room temp cream cheese with 2 cups of sifted powdered sugar and a splash of vanilla. Easy peasy lemon squeezey.
Anywhoo. You may have guessed that this is the next installment of my macaron recipe preoccupation that began around Memorial Day. And while I regretfully didn’t get any pictures of the AMAZING bunches I made on that date, the need to share the recipe with you was a fabulous excuse to make them all again 🙂
I took the opportunity to even try something completely off the charts just for the heck of it with my Flamin’ Hot Cheetos macarons. They’ve caused a stir and divided the macaron community. Settle your macargonage, peeps! I was experimenting. Sheesh!
Besides these two above mentioned, I’ve also shared with you my perfect Pistachio Macarons. They have kinda stolen everyone’s hearts, mine included.
Who can resist that brilliant green, slightly salty crushed and roasted pistachio sprinkled across the shell, and the creamy Pistachio Swiss Meringue Buttercream filling?!?
They were the tops at the family holiday party. They were the instant favorite when I sent the hubs into work with the gigantic tray of macs because “Kara, you shouldn’t eat that many macarons… ever”.
And I do admit, I’m playing favorites. But it feels like playing favorites with your child when all of your recipes are dear to you!
Therefore I’m torn. And your thoughts would be very much appreciated, so I want to invite you to share your ideas in the comments below. First check out this beyond luscious recipe for Cherry Cheesecake Macarons, and have a gander at the Pistachio Macarons and Flamin’ Hot Cheetos Macarons.
Then tell me what you think: crazy flavors in macs (because it’s fun and easy to customize them)? Classic one flavor winners like Pistachio? Or mixed flavors and fillings bring other dessert ideas into macs (like cheesecake)? I’m curious about what YOU would want in a macaron – maybe because my macaron adventures aren’t yet over… 😉 Also, I’ve learned how passionate the baking community is about macs and thus have very strong opinions. So let’s have at it!
Oh! And don’t forget to download the Macaron Tips, Tricks, and Troubleshooting Guide below! It’s a lifesaver when you’re making macs 🙂
Download the Macaron Troubleshooting and Tips pdf free HERE.