Cheese Doodle Macaron have cheese doodles in the shells and pimento cheese in the middle. Yes. I took cheese doodles and put them into a macaron. And yes, the shells taste like cheese doodles.
It’s National Cheese Doodle Day!
I didn’t even know they had their own day. Does that mean there’s a tortilla chip day and a pretzel day? I’m assuming there’s a potato chip day. I could be wrong though.
Erin from The Spiffy Cookie asked a few of us bloggers if we wanted to participate in sharing some recipes using cheese doodles. Of course I had to say yes. And, of course, I had to make a macaron! I mean, those little puffs of goodness just lend themselves to becoming part of a macaron shell.
Savory macaron are not uncommon on my blog. In fact, I’ve made two. The first one Mom and I created when she was here a couple of years ago. I had the tomato powder from My Spice Sage and just couldn’t resist in making these Pizza Macaron.
The second recipe is all due to Crunchies sending me some freeze dried beets. Beet Goat Cheese Savory Macaron were quite tasty. The sweet beets in the shell with the tangy goat cheese filling made for a delicious appetizer macaron.
I’ve been contemplating making a third savory macaron. There’s been a few ideas rolling around in my head thinking of freeze dried ingredients you can get. Like shrimp, peas, chicken, cheese; there’s more than you can think. And I’m thinking about making a savory macaron from all of them.
So, yes, of course I thought of making a macaron as soon as The Spiffy Cookie asked if I wanted to celebrate all things cheese doodle. It’s only natural for me to go there. And go there I did!!
Now, what to put in the middle? At first I thought of a play on chips and dip. I immediately went back to those days poolside. When it rained we played Monopoly and ate chips, dip, burritos, and all those healthy foods. So my first thought was some sort of bean filling.
Yeah, I made that face, too.
But I really couldn’t think of anything to fill these cheese doodle macaron with. That’s about the time the cheese spread idea popped into my head. My initial thought was that the cheese doodles in the shell themselves wouldn’t taste very cheesy. So the cheese on cheese would make sense and taste better.
The beer cheese would almost completely mask any cheese doodle flavor the shells may have. So, I went with pimento cheese. But that’s usually chunky. At least ours is. That’s where the idea of processing it into a spread came in. It would be easy to pipe onto the shells.
And easier to pipe into my mouth!
With the idea all set in my head, I went to the kitchen to make my macaron. I put the cheese doodles in the freezer the night before. I learned this trick during one of the two classes I attended for macaron. It makes the fats in there more solid and easier to process.
Yes this also applies to nuts you want to put in the shell. If I didn’t freeze the pecans for the Derby pie macaron, I would have made pecan butter instead of the nut meal needed to make them. Not that I thought I would make cheese doodle butter. But the fats in there could also alter the way the shells baked up, too.
What I didn’t plan for is the moisture in the pimento cheese would make the shells soggy when I took them out of the fridge. So, please make sure to keep your filled macaron in the fridge. Or you can pipe them right before serving. As you can see, they’re quite soggy in this picture and made for interesting photographs.
I also didn’t plan for the pimento cheese spread being so damned delicious! Pimento cheese is always a weakness of mine. It reminds me of all those fishing trips. Lunch was pimento cheese sandwiches and beenie weenies. I see you nodding your heads. You know what those are.
For those that don’t, Google does.
And yes. I did have a few pimento cheese sandwiches for lunch. In fact, I might have one tomorrow for lunch, too. Because there’s some left over. In the piping bag of course. I wasn’t about to squeeze all that back into the plastic container. It can just sit in the piping bag in a zip top bag just as easily.
Finally, I didn’t plan on the shells actually tasting like cheese doodles. The hubs came home and ate one. I asked him to guess what flavor it was. He said orange and I just giggled. Then I tasted one. And busted out laughing!! They really do taste like cheese doodles!! I couldn’t believe it. And I still can’t.
So, if you love cheese doodles just as much as we do, be sure to see the other creative recipes we’re sharing today. Some of them sound AWESOME! And get in the kitchen and try these cheese doodle macaron. They’re super fun and delicious. Seriously. They’re delicious!
For the shells:
- 4 ounces almond meal
- 7 ounces powdered sugar
- 1 ounce frozen cheese doodles (or cheese puffs or Cheetos)
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 20 grams sugar
- Fluorescent orange gel food dye
For the pimento cheese filling:
- 2 ounces sharp Cheddar cheese
- 2 ounces extra sharp Cheddar cheese
- 1 ounces Velveeta
- 2 tablespoons diced pimentos
- 1 tablespoons diced green olives
- 1 to 2 tablespoons green olive brine
For the shells:
- Pulse the powdered sugar, the almond flour, and the frozen cheese doodles together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Add 1/8 to 1/4 teaspoon of the food dye to make a bright orange color to match the cheese doodles.
- Fold one third of the almond mixture into the meringue until just incorporated. Then fold another third into the macaronage until just incorporated. Fold the remaining almond mixture in until the macaronage drips slowly off the spatula; like lava flowing. You will also notice that the batter will go from dull to being glossy when it’s ready to be piped.
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen (the last two batches have sat 45 minutes to an hour lately).
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly.
- Remove from heat and allow to cool completely before filling.
For the filling:
- Combine the cheese together with the pimentos and the green olives in the bowl of a food processor. Process until combined.
- Drizzle the brine through the food chute with the processor on until the mixture is just a little thicker than buttercream.
- Refrigerate until you’re ready to make the macaron.
- Match the macaron shells in size and shape. Pipe a quarter sized bit of pimento cheese onto one shell and top with the mate. Store in the refrigerator until you’re ready to serve.
The pimento cheese mixture is quite moist. If the macaron are left at room temperature, it will make the shells very soft and difficult to eat. Keep refrigerated until ready to eat.
Check out more creatively cheesy recipes:
- Beefy Cheeto Burrito from Palatable Pastime
- Cheese Doodle Chicken Tenders from Savory Moments
- Cheese Doodle Macaron from A Kitchen Hoor’s Adventures
- Cheetoh Cheese Balls from A Day in the Life on the Farm
- Cheese Doodle Sushi from The Spiffy Cookie
- Lightning Bolt-Encrusted Chicken Wings from Culinary Adventures with Camilla