In honor of my sister-in-law heading to Spain and Paris for a month (so jealous), I made macarons for her bon voyage party, like she won’t get her fill of them in Paris. Let’s just take a moment of silence as we approach the holy grail of patisseries…
Soak it in. Mmmmmmmm. Ok, that’s good. Now let’s dig into this recipe.
Here’s what you need…
Blueberry Lemon Macarons
150g almond meal
150g powdered sugar
50g egg whites (2 whites)
dash of salt
55g egg whites (+2 egg whites)
35g granulated sugar
120g granulated sugar
Measure precisely! Sift flour and sugar together and process in food processor if necessary to make VERY fine. Combine all ingredients in the paste until it is uniform and cover.
Whip egg whites for meringue until frothy, then add 35g sugar slowly until soft peaks form. While on stove heat 120g sugar and water until 240º (just under) then drizzle into whisking egg white on Med. High.
Add 1/4-1/3 meringue into paste and blend together. Add rest of meringue and combine until just dripping of spoon. Texture should smooth out into a smooth circle if piped. (This may take some practice to figure out the right consistency here. I’m not gonna lie, it may take a few batches to nail this aspect…don’t give up!)
Bake at 300º for 15-20 mins. remove from parchment when cool. Once you fill and sandwich together the macarons, wrap them in plastic wrap and let them sit overnight in the fridge to reconstitute the cookie and reach the right texture. They can be frozen too, only let them thaw in their wrapping before serving.
butter, blueberry syrup and 10xsugar
(sorry I kinda winged it with this one, basically a buttercream overloaded with syrupy cooked blueberries)
Recipe coming soon!