Purple Macarons with Blueberry Filling

Instructions

1. 1

   Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.

2. 2

   Sift the almond flour and powdered sugar together into a large bowl.

3. 3

   In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue to beat until stiff peaks form.

4. 4

   Add the vanilla extract and purple gel food coloring to the egg whites and gently fold until fully incorporated.

5. 5

   Gradually fold the almond flour mixture into the egg whites until the batter flows like lava when dropped from a spatula.

6. 6

   Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.

7. 7

   Tap the baking sheet on the counter to release any air bubbles and let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

8. 8

   Bake the macarons in the preheated oven for 15-18 minutes, or until they are set and can be easily lifted off the parchment paper.

9. 9

   While the macarons are baking, prepare the blueberry filling. In a small saucepan, cook the blueberries over medium heat until they break down and release their juices.

10. 10

    Remove the blueberries from heat and let them cool slightly. Then, blend them until smooth.

11. 11

    In a bowl, mix the cream cheese and honey until smooth. Add the blueberry puree and mix until well combined.

12. 12

    Once the macarons have cooled, pair them by size and pipe the blueberry filling onto the flat side of one macaron shell. Top with the matching shell to create a sandwich.

13. 13

    Store the macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld before serving.