Blackberry Cream and Almond Macarons
Blackberry cream and almond macarons are a special dessert that combines the French macaron dough with the refreshing taste of blackberries and the rich texture of almonds. The white chocolate filling is rich and creamy, making for a truly special and mouth-watering dessert. These macarons are the perfect choice for spring or summer occasions.
Ingredients for this recipe
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Preparation Steps
1
Prepare the blackberry cream filling: puree the blackberries, then mix in the heavy cream.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
4
Gently fold the almond flour and powdered sugar into the meringue. Be careful not to overmix, to maintain the airy texture.
5
Transfer the batter to a piping bag, then pipe small circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest for 30 minutes to allow a skin to form on top before baking.
7
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
8
Melt the white chocolate, then stir in the blackberry cream filling until smooth and creamy.
9
Once the filling is well combined, refrigerate it for 10-15 minutes to firm up slightly.
10
When the macarons have cooled, pipe or spoon the blackberry cream filling onto one half, then top with the other half to create a sandwich.
11
Refrigerate the finished macarons for at least 1-2 hours to allow the flavors to meld.
