Food Dude recipe: Chocolate Macarons with Figgy Cream Cheese

1 cup powdered sugar

3 large egg whites (about 90-100 grams) at room temperature

5 tablespoons/65 grams granulated sugar

1 teaspoon vanilla extract

Figgy Cream Cheese Filling

1 8-ounce package of cream cheese (softened)

2 tablespoons of fig jam

• Cut a piece of parchment to fit your baking sheet. Draw 1-inch circles on the paper, spacing them at least a ½ inch apart. This pattern will be your guide for squeezing out the macaron batter.

• In a food processor, grind cocoa powder, almond powder and powdered sugar, then sift into a bowl and set aside.

• In a stainless steel mixing bowl, beat egg whites on high until they are foamy. Gradually add the granulated sugar to the egg whites.

• Add vanilla and stir lightly.

• When the meringue is stiff, firm and has a glossy texture it is done.

• Add half of the sifted flour mixture and fold it in. Add remaining flour and mix it lightly in a circular motion just until the ingredients are all incorporated. Do not overmix.

• Attach a .4 (1.01 centimeter) tip to a pastry bag. Twist the bag to hold the tip tightly. This prevents the batter from leaking out.