Brownie Cheesecake Macarons

Macaron Shells

Sift the almond flour, powdered sugar and cocoa powder together into a large bowl. Throw out any bits that you are unable to sift - this will ensure your macaron shells form a smooth outer layer.

Clean the mixing bowl and whisk attachment from your stand mixer with white vinegar and allow to air dry. This removes any residue and trace fats from your equipment which could otherwise damage your meringue!

Set up a double boiler with simmering water. Whisk your egg whites and granulated sugar together on the double boiler for 2 minutes until the sugar has melted and the mixture is frothy.

Add your foamy egg whites to your stand mixer fitted with the whisk attachment and whisk on low for 30 seconds, and then on medium for 2 minutes until the mixture turns white. Turn your mixer to the higher setting and beat until stiff peaks form.

Using a spatula, fold the dry ingredients into your stiffened egg white. Continue folding until the mixture is glossy and the consistency of quicksand. It is crucial that you do not over-mix.

Test your batter out by placing a small dollop on parchment paper or your silicone mat. It should spread slightly. If it does not spread, fold the batter a few more times and test again.

Spoon your batter into a piping bag fitted with round, half inch piping tip.

Pipe 1 inch dollops by pressing your piping tip into the centre of the template and continue piping until a full circle is formed. Do not move your piping tip while doing this, otherwise you may not get the full macaron shape.

Drop your baking tray on your counter, rotating the tray after each drop, to pop any air bubbles in your batter.

Leave the macarons for 30-45 minutes to allow them to dry. They should feel firm and dry before going into the oven (ie. the batter should not transfer to your hands).

Preheat the oven to 300 deg F.

Prepare two baking trays lined with a macaron silicone mat or parchment paper traced with a macaron template. If you use parchment paper, fix the four corners for the paper down with batter to prevent it from moving.

Bake the macarons, one tray at a time for 16-18 minutes, rotating the tray in the oven every 4 minutes.

Once the "feet' have formed, remove them from the oven and allow them to cool on the sheet. Do not remove the macarons from the sheet until they have fully cooled.

Brownie

Preheat oven to 350 deg F.

Sift the flour, cocoa powder and granulated sugar into a large bowl. Set aside.

Whisk the wet ingredients together until smooth.

Using a spatula, incorporate the dry ingredients into the wet

Bake for 15-18 minutes

Allow the brownie to fully cool.

Using a cookie-cutter, cut small circles of brownie that are smaller than your macaron shells. There should be enough space around the brownie to pipe a cheesecake icing border.

Cheesecake Icing

Using a hand mixer or a stand mixer, whip the softened butter and cream cheese for about 2 minutes until smooth.

Add the icing sugar, 1/2 cup at a time, beating it until the batter is thick and smooth.

Assembly

Place the brownie cut-out in the centre of one half of a macaron

Pipe a ring of cheesecake icing around the brownie

Close the two halves of the macarons together to form a macaron sandwich and enjoy.