Blueberry Marzipan Macarons
Macarons are one of the most famous desserts in French pastry, prepared in many flavors. This blueberry marzipan version combines the fresh taste of blueberries with the rich almond flavor of marzipan, creating a truly special dessert. The fruity filling and crispy macaron shells create a perfect harmony, offering a truly tantalizing sweet treat.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar, beating until you have a glossy, stable meringue.
2
Gently fold the almond flour mixture and marzipan into the meringue until the batter is smooth and homogenous. Be careful not to overmix, as this will prevent the macarons from rising properly.
3
Using a piping bag, pipe evenly sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft on the inside.
5
For the filling, heat the heavy cream, then pour it over the finely chopped white chocolate. Stir until completely melted and smooth, then let it cool and thicken.
6
Mash the blueberries with a fork or blend them, then stir them into the white chocolate cream. This will add a fruity, fresh flavor to the filling.
7
Once the white chocolate-blueberry cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and place another macaron shell on top to form a sandwich.
8
Place the finished macarons on a plate and let them rest in the refrigerator for a few hours to allow the flavors to meld together.
