Description
These blueberry macarons look straight out of a Paris bakery but you can make them at home. Crisp, chewy, and filled with dreamy blueberry mascarpone cream.
Ingredients
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100 g almond flour
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100 g powdered sugar
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70 g egg whites
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70 g granulated sugar
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Pinch of cream of tartar
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Blue or purple gel food coloring
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120 g mascarpone cheese
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60 g unsalted butter
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80 g powdered sugar
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60 g blueberry puree
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1/2 teaspoon vanilla extract
Instructions
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Sift almond flour and powdered sugar together and set aside.
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Whip egg whites with cream of tartar, slowly adding granulated sugar until stiff peaks form.
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Add food coloring, then fold in dry ingredients until batter flows smoothly.
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Pipe circles onto lined baking sheets and rest until dry to the touch.
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Bake at 300°F (150°C) for 14 to 16 minutes and cool completely.
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Beat butter, mascarpone, powdered sugar, blueberry puree, and vanilla until creamy.
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Fill cooled shells with blueberry mascarpone cream and sandwich gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes