Hello from Australia! Chad and I have been off on our honeymoon for the last week and a half. I’ve been taking lots of photos and am excited to share them with y’all in my next post. But enough about my trip, this post is about my blackberry cheesecake macarons!
Does anyone else feel like, sometimes, the best recipes and discoveries come when you didn’t make any plans at all? In college, some of the best meals I had came out of the hodge podge of random things I could find in my fridge, not to mention, some of the best memories. The ones that come to mind now are the black bean burritos my freshmen year roommates and I would make.
We would heat up frozen black bean veggie burgers in the microwave; put it in a flour tortilla, add some cheese and salsa and violà! No, it’s doesn’t sound all that appetizing but I promise it’s delicious.
This same method was how these macarons came to be. I wanted to practice my macarons and since macarons have very simple ingredients, I actually already had everything on hand to make the shells and didn’t need a trip to the store. Besides, half the time, my macarons turn out terribly so who knew whether these would get filled anyways. But this batch did turn out! So, I dug through my pantry and fridge and came up with these blackberry cheesecake macarons.
Here comes the sad part. I forgot to write down my recipe! I could’ve sworn I wrote it down in my trusty blue journal but BLAHHHH. Normally, I would just make it again but since I’m away from my kitchen, I’ll only be able to give you the ingredients. When I get home I’ll make it again and update this post. The ingredients are simple; blackberry jam, cream cheese, unsalted butter, and powdered sugar. The blackberry jam I used is from Bonne Maman.
Filling recipe to come soon! To make the macaron shells, check out my previous macaron post.
