Blackberry Macarons
The macaron's history began in France, and it has since spread worldwide. The blackberry version brings together the combination of fresh fruit and white chocolate for dessert lovers. The harmonious pairing of blackberry and chocolate is ideal for a summer dessert. Blackberry macarons are best when allowed to rest for an hour or two, allowing the flavors to meld and the filling to become truly delicious.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whipping the egg whites until foamy. Gradually add the granulated sugar, continuing to whip until stiff peaks form and the meringue is glossy.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on top.
7
Preheat the oven to 300°F (150°C) (convection/fan oven), then bake the macarons for 12-15 minutes. The feet should easily separate from the parchment paper.
8
For the blackberry cream, purée the fresh blackberries, then strain through a fine-mesh sieve to remove the seeds. Melt the white chocolate over a double boiler, then mix with the butter, heavy cream, and blackberry purée.
9
Stir the blackberry cream until smooth, then let it cool completely.
10
Fill the cooled macarons with the blackberry cream, then top with another macaron shell to create a sandwich.
11
Let the assembled macarons rest for a few hours to allow the flavors to meld.
