Cheesecake macarons

I told you about my macaron obsession, once I started making them somehow I couldn’t stop. For the New Year Eve’s dinner I was the one that had to take care of the dessert – not a particularly tough request, since I am always looking for a ocassion to try new cake recipes.

And of course this made the perfect occasion to try a new type of macarons – cheesecake macarons.

I tried cheesecake macarons before in Paris, at Christophe Roussel’s shop and I loved them, they were fresh and amazingly delicious. So here is my attempt to re-create those macarons. Even though they were quite tasty, I have to re-make them few more times until I get the perfect cheesecake macaron :-).

cheesecake macarons

yields 24  macarons

120 g almond meal

200 g powdered sugar

100 g egg whites

30 g granulated sugar

food coloring gel

The directions on how to make the macarons can be found here

cheesecake filling

250 grams cream cheese (Philadelphia or any other cream cheese would do)

2 tablespoons whipping cream

3-5 tablespoons lemon curd

lemon rind


Whip the cream cheese and the whipping cream together, until fluffy and homogeneous and then add the vanilla. Gently add the lemon curd and a bit of lemon rind.

Use a piping bag or spoon to fill the macarons with the cheesecake filling. Store in the fridge in an airtight container.

Happy 2012 !

Happy 2012!

It is a bit late to wish everybody a happy 2012, but better do it later than never. I thought this year I will be more active on the blogging side, however until now I failed miserably at it. I abandoned my blog for quite a while, but now I am back …and I am back with a new type of recipe. 

No, my new years resolution is not to drink more alcohol :-). But I discovered this cocktail a while ago and I thought it would be good to share it. First time I tried the virgin version, but I must admit, the spiked one has its advantages.

It is based on the idea of a mojito, but there are few extra ingredients in it, that make it a bit more special:


limesraspberries & mintand lychee

lychee mojito


5-6 fresh mint leaves

6-7 lychees (canned or fresh)

1 tablespoon sugar

the juice of one lime or half lime (depending of your taste)

30-50 ml rum

150 ml club soda or lychee syrup (if you use the canned fruits)

2-3 raspberries


Place the mint leaves in a cocktail shaker and muddle them together with the lychees and sugar. Add the lime juice, rum and ice. Top up with club soda/lychee syrup. Shake well and strain it in chilled glasses decorated with sugar. Garnish with raspberries, lychees and mint leaves.

Alternatively, you can omit the alcohol, makes a great drinks for kids.

Tweak a bit the taste by puree-ing some raspberries in.