We got this wonderful idea from @birkbites. These macarons are a fabulous addition to an afternoon tea. The gooey lightness of the macarons combines beautifully with the fresh, zingy Haskapa filling.
190g icing sugar
95g almond flour
pinch of salt
3 egg whites
40g granulated sugar
1/2 teaspoon vanilla extract
1-2 teaspoons Haskapa berry powder
375g full fat cream cheese
3-4 tsp Haskapa
2 tbsp sour cream
2-3 tbs maple syrup
For the macarons
For the filling
Place a fine-mesh sieve over a large mixing bowl. Sift the icing sugar, almond flour, and salt. Set aside. If using ground almonds rather than almond flour then blitz mixture in a food processor first.
In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue to whisk until peaks becomes firm.
Add the vanilla extract and Haskapa.
Fold in the sifted almond flour mixture and combine gently.
Line a tray with baking parchment.
Add the mixture to a piping bag. Create 3-4 cm width macarons (3 cm apart) on the baking tray.
Leave the macarons to sit for 45-60 mins until dry to touch.
Preheat over to 150˚C
Bake macarons for between 15-20 mins until they have risen, and no longer stick to the baking parchment.
Remove from the oven and leave to cool on a wire rack.
Whisk together the cream cheese, Haskapa, sour cream, and maple syrup to make the filling.
Once the macarons are cool, scoop 1-2 tsp of filling and use to combine pairs of macarons. Add filling to taste.
Use a sieve to sprinkle macarons with a fine layer of icing sugar (optional).