Blueberry macarons have a delicate sweetness to them. These vibrant treats are encased in perfectly baked almond shells and have a luscious blueberry-flavored filling.
Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, preferably at room temperature. 50g granulated sugar. 1/2 teaspoon blueberry extract. Blue gel food coloring.
Instructions: Put parchment paper on the bottom of a baking sheet. Put almond flour and powdered sugar into a food processor and blend them together. Pulse until the blend is fine and well mixed. Sort the stuff into a bowl. Use an electric mixer to beat aged egg whites in a different bowl until they become foamy. Slowly add the granulated sugar while beating the mixture. Beat until stiff, shiny peaks form. To the meringue, add blueberry extract and a little blue gel food coloring. Fold slowly until the color is spread out evenly. Carefully add small amounts of the almond flour mix to the meringue at a time. It should be easy to spread out and flow like lava. The batter should be put into a piping bag with a round tip. On the baking sheet that has been prepared, pipe small circles. To get rid of air bubbles, tap the baking sheet on a flat surface. Do not eat the macarons right away. Let them sit for 30 minutes so a skin can form. Prepare the oven by heating it up to 300F 150C. Place the macarons in an oven that has already been heated. Bake for 15 to 18 minutes, or until the shells are set. Leave them on the baking sheet to cool all the way down. Before taking the macaron shells off the parchment paper, make sure they are cool. Match up macaron shells that are about the same size. Blueberry-flavored buttercream should be put in a piping bag. A small amount should be piped onto one shell. Put another shell on top to make a sandwich. Let the macarons sit in the fridge for 24 hours before serving for the best flavor. Serve these tasty blueberry macarons and enjoy them!
Prep Time: 45 minutes
Cook Time: 18 minutes
Maresa Ronja
