{"id":144,"date":"2011-11-30T11:01:45","date_gmt":"2011-11-30T11:01:45","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=144"},"modified":"2019-01-06T18:08:00","modified_gmt":"2019-01-06T18:08:00","slug":"chocolate-philadelphia-macarons","status":"publish","type":"post","link":"https:\/\/www.thesojournseries.com\/bavaria\/chocolate-philadelphia-macarons\/","title":{"rendered":"Chocolate Philadelphia Macarons"},"content":{"rendered":"
\"chocolate<\/a>
chocolate macarons<\/figcaption><\/figure>\n

Macarons<\/a> with Chocolate Philadelphia*.\u00a0 Yes, you did read that correctly.\u00a0 Chocolate Philadelphia, or Milka Philadelphia to be exact, is one of the greatest discoveries I have made in a supermarket in recent years. \u00a0\u00a0 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.<\/h3>\n

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. \u00a0\u00a0 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!\u00a0\u00a0 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.<\/p>\n

Although admittedly not as dainty and elegant as their French counterparts, I am more than pleased with how they turned out!\u00a0 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.\u00a0 Apart from Egg White Powder. \u00a0\u00a0 After consulting the fabulous Frau Dietz<\/a>, she told me what they were called here (eiweiss pulver), but still to no avail.\u00a0 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.\u00a0 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<\/em> super fresh, then you might just get away without it anyway!\u00a0 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!<\/p>\n

Be warned though they don’t last long.<\/p>\n

Makes around 20 complete Macarons: –<\/h4>\n

125g Ground almonds;<\/em>
\n 250g Icing Sugar;<\/em>
\n 3 Egg Whites;<\/em>
\n 8g Dried Egg White Powder;<\/em>
\n 30g Caster Sugar, few drops your choice of food colouring.<\/em><\/p>\n