Blueberry macarons

Blueberry was thrown into the suggestion box as a macaron flavour to trial for my upcoming wedding.  I am not sure if I have ever seen a blueberry macaron before.

Thinking about it now, a blueberry macaron would have been perfect to include during my recent Finnish baking month.  Berries feature strongly in Finnish baking – particularly blueberries.  I am still happy with my ‘Finnish inspired’ cardamom and coffee macarons, but a blueberry and cardamom macaron would have been a lovely complement, too.

This blueberry macaron is sans cardamom.  It consists of an almond macaron shell sandwiched together with a simple blueberry cream.  I am fond of the colour of these macarons.  Though I must admit, I think I need to purchase food colour powder as I sometimes find it difficult to reach the exact colour I want with liquids.

I will be shortly testing a new macaron recipe, but for now, the last few macaron trials have been with my ongoing tried and tested version.

{ Blueberry macarons }

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Red and blue food colouring
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, add the food colouring to make a purple colour.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Blueberry cream }

* Ingredients *

120g white chocolate, chopped
1/2 cup heavy cream
½ cup blueberries

* Directions *

Heat cream and blueberries until bubbles form around the edge of the pan.  Let cool and rest for about an hour.  Gently puree the berry and cream mixture.  Reheat the cream gently and pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.

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