- Sugar Powder100 Gram(s)
- Water40 Milliliter(s)
- Egg3 Piece(s)whites
- Almond Powder125 Gram(s)
- Icing Sugar125 Gram(s)
- White Chocolate150 Gram(s)
- Heavy Cream50 Gram(s)
- Blueberries50 Gram(s)frozen
Blueberry macaron flavored with freeze-dried blueberry powder and filled with a barely sweet blueberry mascarpone filling.
Mix the almond powder and icing sugar to obtain a very fine mixture.
Cook the water and sugar in thick syrup.
Whisk the egg whites until they are frothy and pour the syrup into the net, whisking at low speed and then beating at high speed until cool.
Then incorporate the dye.
Add this meringue to the almond powder / icing sugar. Mix with a spatula until you get a shiny and smooth paste.
Cover the baking sheet with parchment paper. Make dough disks with a pastry bag and leave to crust for an hour.
Put in the preheated oven at 150 ° C for 15min.
Blueberry Macaron ganache preparation
Boil the cream for one minute.
You can try Chocolate Macaron.
Lower the heat, add the blueberries and the white chocolate and let it melt while stirring. Smooth well.
Remove from the heat and let cool.
Glue the macarons two by two with a ganache nut.