French Macarons

• Preheat oven to 325 degrees. The key to this recipe is in the preparation – have all ingredients measured and ready before you begin. Separate the eggs whites and keep at room temperature until ready to incorporate.
• In a food processor, pulse powdered sugar and almond flour. Sift combined mixture 2 times. Whip the room-temperature egg whites on high with a mixer until foamy and then add cream of tartar. Slowly stream in superfine sugar and whip until stiff and shiny, about 2 minutes on high.
• With a rubber spatula, gently fold in desired food coloring and/or flavor extract, sugar and flour mixture into whipped egg white mixture. (Only a few drops of food coloring or flavor extract are needed. Add one drop at a time with the mixer on until the whites reach the color you want; the color and number of drops will not affect the recipe.) Fold the ingredients as little as possible until it is smooth, shiny and slightly runny. If it holds its form, it is under mixed. Scoop into a piping bag fitted with a small round tip.
• Pipe onto a cookie sheet lined with parchment paper, holding the piping bag in one place while applying pressure. Release pressure when a 1” cookie has been formed and gently swirl the tip out of the mixture without forming a peak. This will allow the cookie to remain smooth on top. Let stand at room temperature 30-40 minutes.
• Bake in preheated oven at 325 degrees for 5-10 minutes, until cookies are firm and crisp. Be sure to keep a close eye on the cookies – they should not brown on top. Remove cookies from oven and cool.
• For a basic meringue filling, place egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees on a candy thermometer. Remove from heat, whip on high speed until mixture is cool and stiff peaks form, approximately 6 minutes. Beat in vanilla extract. Use immediately.
• Sandwich 2 same-size macaroons with 1 teaspoon meringue, flavored buttercream or other desired filling. Serve immediately, or stack between layers of parchment, wrap well in plastic, and freeze for up to 3 months.
• Sandwich 2 same-size macarons with 1 teaspoon meringue, flavored buttercream or other desired filing. Serve immediately, or stack between layers of parchment, wrap well in plastic, and freeze for up to 3 months.

strawberry cheesecake filling.

• Whip together the butter and cream cheese. Then, slowly incorporate the powdered sugar, until smooth. Finish with the vanilla extract & the fresh strawberry puree (add this in slowly, as well.) To make the fresh strawberry puree, simply blend around 5 -10 fresh strawberries, depending on how large they are, and then strain out the seeds. Use up to 3 tbsp. of the strawberry puree in the filling.

the ganache filling:

• Place the chopped chocolate in a large bowl. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.