CUPCAKES CORNET DE GLACE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: coconut oil + cocoa powder

💰Cheaper: vanilla chocolate

Coconut oil provides a similar texture with fewer calories.

Oreo cookies

🥗Healthier: homemade chocolate cookies

💰Cheaper: store-brand sandwich cookies

Homemade cookies can be lower in sugar and cost.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper.

Prepare a baking sheet with parchment paper and preheat the oven to 300°F (150°C).

Sift together almond flour and powdered sugar into a bowl to remove lumps.

Whip egg whites in a clean bowl until foamy, then gradually add granulated sugar and whip until stiff peaks form.

Fold the sifted almond flour mixture into the whipped egg whites gently until combined.

Add vanilla extract and food coloring, mixing until the color is uniform.

Pipe small circles onto the prepared baking sheet, leaving space between each macaron.

Tap the baking sheet on the counter to release air bubbles and let sit for 30 minutes until a skin forms.

Bake the macarons for 15-20 minutes until they are firm and can be easily lifted from the parchment.

Let the macarons cool completely on the baking sheet before removing them.

In a separate bowl, melt white chocolate and let it cool slightly.

Beat cream cheese until smooth, then add melted white chocolate and mix until combined.

Whip heavy cream to stiff peaks and fold it into the cream cheese mixture gently.

Crush Oreo cookies and fold them into the filling mixture.

Pipe the filling onto half of the macarons and sandwich with the other half.

Refrigerate the assembled macarons for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens