Blueberry macaroons
Description
The recipe won't take much time. These small-sized pastries with an unusual name resembling "macaroni" turn out to be anything but simple! I first tried this unusual treat at a coffee shop. Their appearance genuinely made me laugh, yet my heart was captured after the very first bite. Since then, I've been making macarons myself—it's cheaper, and the taste rivals that of the best coffee shop. Serve chilled.
Instructions
- 1
Step 1
Separate the egg whites from the yolks and place the whites into a bowl for whipping. Add a pinch of salt. Beat with a mixer until foamy. Add food coloring—just a tiny amount on the tip of a knife (any color). I chose red. Then divide the egg white mixture into two parts, adding a pinch of blue food coloring to the second part. Add ground almond petals and powdered sugar to both mixtures. Stir with a spatula.
- 2
Step 2
Divide the mixtures into two pastry bags. Carefully tie the bags to prevent the dough from leaking out.
- 3
Step 3
On a parchment-lined baking sheet, squeeze out the future macarons, then place them in the oven (140 degrees) for 15 minutes.
- 4
Step 4
Strain the berries through a sieve, add starch to them, and mix in slightly thawed butter. Beat the filling and spread it onto half of the pastries (of the same color).
- 5
Step 5
Cover the filled halves with the remaining halves of the other color. Place the pastries in the refrigerator overnight. In the morning, our blueberry macarons will be ready.