Macarons with Chocolate Philadelphia*. Yes, you did read that correctly. Chocolate Philadelphia, or Milka Philadelphia to be exact, is one of the greatest discoveries I have made in a supermarket in recent years. Foreign supermarkets have always held a fascination for me, (apart from in Denmark where they are mostly diabolical), and I can literally spend hours wandering up and down the aisles and investigating all the new food stuffs available.
I really really wanted Milka Philadelphia to be utterly vile so that I wouldn’t eat much of it, but unfortunately it’s not, it’s delicious. So delicious in fact, that it deserved to be tried in a slightly more sophisticated recipe than the instant cheesecake my friend suggested, which involves placing a spoonful on a digestive biscuit! Which, whilst not that complicated is pretty good too, but I thought I would attempt to make Macarons and use the chocolate cream cheese as the filling.
Although admittedly not as dainty and elegant as their French counterparts, I am more than pleased with how they turned out! Macarons are something I have hesitated about making in the past because they are supposed to be really fiddly, but they are honestly not, and you can find most of the ingredients really easily. Apart from Egg White Powder. After consulting the fabulous Frau Dietz, she told me what they were called here (eiweiss pulver), but still to no avail. Not one to give up easily, and with a whole tub of this cream cheese that needed using up, I ventured ahead and made them anyway. It’s used as a stabiliser, but although most of the recipes out there swear by it, I think that as long as the eggs you are using aren’t super fresh, then you might just get away without it anyway! Oh and if you can’t find Milka flavoured cream cheese in your country, you could always use a flavoured cream, right after you have put the phone down from Philadelphia to find out exactly why not!
Be warned though they don’t last long.
Makes around 20 complete Macarons: –
125g Ground almonds;
250g Icing Sugar;
3 Egg Whites;
8g Dried Egg White Powder;
30g Caster Sugar, few drops your choice of food colouring.
- Preheat the oven to 190°C. Line a couple of baking trays. Mix ground almonds and icing sugar together. In another bowl whisk the egg whites and powder together to form stiff peaks. Gradually add the caster sugar, until thick and glossy;
- Fold the almond and icing sugar into the egg white mixture, add the colouring and combine;
- Pipe small round about 4cm in diameter onto baking trays and leave for ten minutes to form a crust;
- Bake for 5 minutes, gently turn them over and bake for another 5 minutes;
- Once cooled, sandwich them together with the filling of your choice;
- Share them if you have to.
*NB. One waistline was damaged in the making of this post…