My love for baking started with cupcakes and continues to evolve with macarons! For July 4th weekend get-together I combined my two favorite flavors raspberry and cheesecake. Traditionally, raspberry jam by itself is used as a macaron filling. I combined some raspberry jam with whipped up cream cheese, butter and scraped vanilla beans. The filling turned out soft, velvety and with a punch of raspberry flavor! Finally, I topped the macarons with some blue sugar sprinkles to keep up with my Forth of July theme. Definitely a crowd-pleaser!
V loves chocolate. I love raspberries. Voila! Stirred in a spoonful of raspberry jam in the heavenly chocolate ganache (butter, heavy cream and semi-sweet chocolate). It had a mousse-like consistency that pairs so well with the already chocolately-macaron shell. To distinguish the raspberry ones from the ones that only had chocolate ganache I decorated the top with tiny red hearts.
Adapted from http://www.marthastewart.com.