Macaroon cake with cottage cheese and pear cream
6 servings
180 minutes
Macaron pastry with cottage cheese and pear cream is an exquisite blend of French classic and delicate creamy-fruity flavor. The legendary almond macaron cookie appeared in the Middle Ages but gained popularity thanks to French pastry chefs who perfected it. In this version, airy meringue combines with rich cottage cheese and pear cream, giving the dessert softness and natural sweetness. Slightly caramelized pear reveals its aromatic notes, while cottage cheese adds tenderness to the cream. These pastries are perfect for an elegant tea party or as a refined finish to a romantic dinner. The crispy shell, soft filling, and light acidity create a harmonious balance of flavors that captivates from the first bite.
1
To prepare meringue, place egg whites in a mixer bowl and beat on medium speed until foamy. Continue beating while gradually adding sugar. Beat on medium speed until smooth, shiny meringue with stiff peaks forms. Add colorings and continue beating until a uniform color is achieved. Finally, increase the mixer speed to maximum and beat for a few seconds to stabilize the meringue.
- Egg white: 90 g
- Sugar: 185 g
- Caramel food coloring: to taste
- Yellow food coloring: to taste
2
Next, start kneading the dough. Mix almond flour with powdered sugar and add to the meringue. Knead the dough with a spatula, stirring in a circular motion from the edges to the center. Mix until a homogeneous mass is obtained. Check the consistency of the dough; it should slowly flow off the spatula in a ribbon.
- Almond flour: 117 g
- Powdered sugar: 180 g
3
Place the dough in a piping bag with a round tip. Line the baking tray with parchment paper or use special mats for baking macarons. Pipe circles of dough with a diameter of 3–4 cm, spaced at least 2 cm apart on the parchment. Let the dough dry for 40 minutes. During this time, a hard crust should form on the macarons. Touch it with your finger to check: if a crust has formed, you can put the pastries in the oven.
4
Preheat the oven to 145 degrees. Bake the macarons for 13 minutes.
5
Take the baking tray out of the oven and let the pastries cool.
6
While the meringue halves are cooling, prepare the cream. For this, peel the pear and cut it into pieces. Place the chopped pear in a microwave-safe dish and microwave for 3-5 minutes to soften the pear. Put the cooked pear in a blender, add powdered sugar and blend until smooth. It should result in a homogeneous puree. You can additionally strain the puree through a sieve.
- Pears: 1 piece
- Powdered sugar: 180 g
7
Next, place the cottage cheese, cream, and sugar in the mixer bowl. Whip with the mixer on medium or high speed until creamy consistency is achieved. Add pear puree, vanilla powder, and whip again until a smooth cream is obtained. If the cream is too runny, refrigerate it for 1 hour.
- Cottage cheese: 400 g
- Cream 30%: 200 ml
- Sugar: 185 g
- Pears: 1 piece
- Vanilla extract: to taste
8
Place the cream in a pastry bag with a round tip. Take a meringue half, turn it over, and pipe the cream in a circle, leaving 3 mm from the edges. Cover with the other half on top and press it slightly. Fill the remaining pastries with cream.
9
You can put the ready macarons in the fridge for 1 hour or enjoy the delicious pastries right away.