Wow! I can't believe it is November already, Christmas is right around the corner! I've finally gotten around to posting about my yummy blueberry macarons I made for my second birthday celebration (yes, it was all the way back in September!) I adapted my Raspberry Macarons recipe to make these and I was really happy with the flavour!
Have I mentioned that I LOVE blueberries AND the colour TEAL?! The colour didn't work out exactly as planned, I probably shouldn't have put the teal in because no one liked the colour...except me! Haha!
Adapted from Women's Weekly Macarons & Biscuits
3 Egg Whites
1/4 C Caster Sugar
Blue (and teal?) Colouring Gel
1 1/4 C Icing Sugar
1 C (120g) Ground Almonds
1) Line two oven trays with baking paper, once you have made your macaron mixture you can use small blobs to secure these to the tray.
2) Sift icing sugar and ground almonds together a few times in a separate bowl, set aside.
3) Beat egg whites in a small bowl until soft peaks form.
4) Add caster sugar and a few drops of colouring gel, beat until sugar dissolves.
5) Transfer mixture to a large bowl and fold in sifted icing sugar and ground almonds in two batches.
6) Spoon mixture into piping bag fitted with 2cm plain tube.
7) Pipe 4cm rounds about 2cm apart onto trays. I like to print out circles on paper and put these underneath the baking paper so I get perfect circles (for some reason they all come out different sizes otherwise!) then you can remove the circle paper before baking.
8) Tap trays on bench so macarons spread slightly.
9) Let stand for half an hour.
10) Meanwhile, preheat oven to 150 degrees C.
11) Bake macarons about 20 minutes. Check to see how your macarons are doing after about 15 minutes. If they look like they are browning too much lower the temperature of the oven by 10-15 degrees for the next batch.
12) Cool on trays.
Blueberry White Chocolate Ganache
1/4 C Cream
150g White Eating Chocolate (chopped coarsely)
1 T Blueberry Jam (warmed up and then sieved)
Blue (or teal) Colouring Gel
1) Bring cream to boil in a small saucepan.
2) Remove from heat and add chocolate, stir until smooth.
3) Heat jam in microwave and pour through a sieve.
4) Stir in jam and tint with colouring gel.
5) Refrigerate until spreadable.
6) Pair up macarons of similar sizes then pipe on the filling and squish them together. YUM!