M for Macaron

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!

Raspberry cheesecake macaron.

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.

IMG_3031 IMG_3030

Chocolate Raspberry Ganache is yumminess to the nth degree!

Adapted from http://www.marthastewart.com.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s