- 2 eggs
- 3 Tbsp. sugar
- 1/3 cup cake flour
- 5 Tbsp. almond flour
- Powdered sugar as needed
- 1/4 cup heavy cream
- 2 tsp. sugar
- 1/2 tsp. vanilla extract
- 2 Tbsp. raspberry jam
- 2 oz. cream cheese, room temperature
- 3 Tbsp. heavy cream
You will need a pastry bag with a round tip (1/3” - 1/2” opening)
*This recipe was developed for the Micom Toaster Oven
(ET-ZLC30). Adjustments may be necessary when using other models.
Line the Baking Tray with aluminum foil and grease with vegetable
oil (not in the ingredients).
Place the rack of the Micom Toaster Oven (ET-ZLC30)
on the upper rail. Turn the Dial to select BAKE. Set the temperature and time
to 375°F for 10 minutes, and press the OK button to begin preheating.
Separate the eggs into yolks and whites.
Place egg whites in a bowl and whisk. When egg
whites start to foam, add sugar to the bowl and continue whisking to make a
Add egg yolks to the meringue and mix.
Sift cake flour and almond flour into the bowl and
mix. Transfer to a pastry bag with a round tip.
Piping the batter onto the prepared Baking Tray, make 12
round disks about 2 inches in diameter. Dust powdered sugar over each disk with a tea strainer.
When preheating completes, place the Baking Tray in the oven and
press the OK button to start cooking. Be careful of the heated rack.
When finished, remove the Baking Tray. Allow to
rest for about 15 minutes or until completely cooled.
Make the vanilla cream. Place heavy cream in a bowl
and mix well. Add sugar and vanilla extract to the bowl and whisk to make
whipped cream. Transfer to a pastry bag with a round tip.
Make the raspberry cream cheese filling. Place raspberry jam and
cream cheese in a bowl and mix well. Place heavy cream in a separate bowl and
whisk to make whipped cream. Fold whipped cream into the jam and cream cheese
mixture. Transfer to a pastry bag with a round tip.
Pipe cream onto one flat
side of cookie and sandwich with flat side of another cookie (should resemble a
macaron). Makes three of each flavor for a total of 6 bouchées.
Serve immediately or wrap and set in a refrigerator
for one day to allow cream to moisten texture. Enjoy!
Fun Shaping Idea:
Pipe the batter into a heart shape! Dip a heart-shaped cookie cutter in flour and stamp the outline onto the prepared Baking Tray
from step 1 as a guide. Trace the outline first, then
fill the inside.