Strawberry Macarons with Strawberry Cheesecake filling

hello friends today i'm going to show you  how to make strawberry cheesecake macarons i will show you how to make the two color  shelves and we'll make together a delicious   strawberry cheesecake filling  if you like this video give it   a thumbs up and also subscribe to my  channel i post new videos every week begin by sifting together the almond flour and  the powdered sugar and then set it aside place   a bowl over a pan with barely simmering water then  add sugar and egg white powder you don't have to   use egg white powder it's completely optional then  add the egg whites and whisk until the mixture is   frothy and the sugar is completely melted you  can test by touching the mixture between your   fingers and if you don't feel any sugar granules  you can remove it from the heat then transfer the   syrup to the bowl of a mixer start whisking  on low and then gradually increase the speed   to medium and then to medium-high and continue  to whip until the meringue achieves stiff peaks to check if the peaks are stiff you should pull  the whip up and the peaks should be shooting   straight up here i'm transferring the meringue  to this bowl so i can show the macaroni process   a little bit better add the sifted dry ingredients  to the stiff meringue and begin stirring with a   spatula since i'm making two different colors  with the same batter the white batter and also   the pink batter we are just going to fold the  ingredients until they come together as soon as   you see no more dry ingredients stop stirring and  then divide the batter between two different bowls work with one bowl at a time keeping the  other one covered so it doesn't dry out   to the first bowl i'm just going to add  a little bit of fuchsia food coloring and then fold with a spatula until the  batter achieves the perfect consistency the batter should be flowing off  the spatula slowly and effortlessly   notice how the batter that's  falling off the spatula into   the bowl is incorporating nicely to  the batter that's already in the bowl here we have a piping bag that hasn't been cut  we're just going to put this inside this cup   to hold it open and we're going to  transfer the batter to this piping bag and here i'm using a bag tie so we can secure  this piping bag closed so number one the batter   doesn't escape off the top when we're piping the  macarons later and also so the batter doesn't dry   out while we prepare the other batter now  we're going to work with the white batter   we're going to fold it until we achieve  the perfect consistency the batter should   be flowing off the spatula slowly and  effortlessly as you can see over here   and then we're going to do the same thing  we're going to transfer it to a piping bag we're also going to secure the top with a tie now  we have our two batters ready we're going to snip   the end of the piping bags with scissors and here  i'm placing a large piping bag in this tall cup   the piping bag is fitted with a piping  tip that measures a quarter of an   inch in diameter now we're going to grab our two  bags that have the white and the pink batter and   we're going to put them inside this piping  bag and now we can start piping our macarons place the bag directly 90 degrees over the center  of each circle template and apply gentle pressure   for three to five seconds and then pull  the bag up and quickly twist it at the top bang the trays against the counter or against   the palm of your hands to  release in the air bubbles   and then also use a toothpick to pop any remaining  air bubbles from the surface of the macarons then let the macaron shells rest for 20 to  40 minutes until they feel dry to the touch   that's when you can bake i bake my macarons at  a 325 fahrenheit oven the oven temperature is   going to depend on your own oven so it's good to  experiment to find out what works best for you   also halfway through baking i rotate my tray  in the oven so it bakes evenly on all sides   again not all bakers have to do this but if  i don't do this my macarons come out lopsided   you know that the macarons are done baking when  you can try to move one and it doesn't feel   jiggly if it feels jiggly you need to  continue baking for a little bit longer then remove the macarons from  the oven and let them cool down now we're going to make the strawberry cheesecake  frosting we'll begin by whipping together some   butter and some cream cheese just for  a minute or two add the powdered sugar   and freeze dried strawberry powder this  gives an amazing flavor to the frosting combine the ingredients with a mixer and then add some vanilla if the buttercream  is too stiff you can add a little bit of water   or milk to thin it out and if the buttercream  is too thin you can add some more powdered sugar   to make it a little bit thicker transfer the  buttercream to a piping bag now we're going to   decorate the shells i melted some white chocolate  and now i'm going to drizzle over the shells and right after drizzling the white chocolate over   the shells i'm just going to sprinkle  some graham cracker crumbs on top now we can pipe the filling on  the bottom shells of the macarons after you're done piping the strawberry  cheesecake filling on all the macarons   you can top them with another shell that's  it for today's recipe i really hope you   enjoyed today's video you can grab the full  recipe at piesandtacos.com i'm just going to   put a link down below in the description  box thank you so much for watching bye

Channel: Pies and Tacos

Views: 36,804

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Id: zxp4soMrJ-A

Length: 8min 34sec (514 seconds)

Published: Sat Feb 20 2021