Wild Myrtille Macarons
With cookie season upon us, these wild blueberry macarons are the perfect treat to make for yourself or your loved ones. Homemade macarons require precision, patience, and practice and have been perfected since the 16th Century introduction to France. You can do this!
For the Macarons:
- 115g almond flour
- 200g powdered sugar
- 120g egg whites (approx. 4 large eggs), room temperature
- 100g granulated sugar
- Blue gel food colouring (do NOT use liquid colouring)
For the Buttercream:
- 70g unsalted butter softened
- 240g powdered sugar
- 30g wild myrtille jam or blueberry preserve
- 15g milk
For the Filling:
- 70g wild myrtille jam or blueberry preserve
Here are the basic steps to making your macarons:
- Sift together the almond flour and powdered sugar and discard any bits that won’t pass through the sifter.
- Whip the egg whites and granulated sugar to a stiff meringue.
- Fold the dry ingredients into the meringue using the macaronage technique.
- Pipe the macarons onto your baking sheet.
- Bang the baking sheet on the counter to get rid of any air bubbles.
- Let the macarons dry at room temperature until dry to the touch.
- Bake the macarons and then cool completely.
- Match up by size, and fill to make cookie sandwiches.