Blueberry Macarons

Ingredients

Powdered sugar

1 3/4 cups

Cream cheese, softened

4 ounces

Unsalted butter, softened

2 tablespoons

Blueberry jam

1/4 cup

Blue food coloring

a few drops

Granulated sugar

1/2 cup

Egg whites

3 large

Almond flour

1 cup

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar, processing until fine and well mixed.
3. In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
4. Gently fold the almond flour mixture into the egg whites, being careful not to deflate the batter. Add the blue food coloring a few drops at a time, mixing until the batter is evenly colored.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macarons sit at room temperature for 30 minutes to develop a skin; this helps create the signature 'feet' when baking.
7. Bake for 15 minutes, or until the macarons are firm to the touch. Allow them to cool completely on the baking sheets before removing.
8. For the blueberry cream filling, in a small bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth and creamy. Stir in the blueberry jam until fully combined.
9. Once the macaron shells have cooled, pipe a small amount of the blueberry cream onto the flat side of half the shells. Top with the remaining shells to create sandwiches.