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Chicken Macarons with Blueberry Cheesecake Filling (French Method)
Ingredients
  • subheading: For the French macaron shells:
  • 50 g egg whites, room temperature
  • 40 g granulated sugar
  • 60 g almond flour, sifted
  • 50 g powdered sugar, sifted
  • gel food coloring (purple)
  • subheading: For the blueberry cheesecake filling:
  • 3 oz cream cheese, softened
  • 2 tbsp blueberry jam
  • 1 tbsp heavy cream
  • 1 to 3 tbsp powdered sugar, sifted & according to taste
  • subheading: For the decorations:
  • 1 tbsp milk or dark chocolate, melted
  • 3 tbsp white chocolate, melted
  • oil-based food coloring, see steps (yellow, red, pink)
Steps
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