Ingredients
Macarons shells
Almond powder: 380 g
Icing sugar: 380 g
Toofruit® Blueberry: 25 g
White eggs (A): 140 g
Caster sugar: 380 g
Water: 110 g
White eggs (B): 140 g
Blueberry filling
Almond paste: 750 g
White eggs: 75 g
Toofruit® Blueberry: 75 g
Preparation
Macarons shells
Sift together the almond powder, icing sugar, and Toofruit® Blueberry.
Add the egg whites (A) and mix until a homogeneous batter is obtained.
Heat the sugar and water. When the syrup reaches 115°C, start whipping the egg whites (B) to stiff peaks.
When the syrup reaches 120°C, pour it over the egg whites and beat to make an Italian meringue.
When the meringue reaches 45°C, fold it into the macaron paste. Mix vigorously (macaronage) until a smooth batter that spreads slightly is obtained.
Pipe onto baking sheets lined with parchment paper or baking mats (e.g., fiberglass mats). Bake in a ventilated oven at 160°C for 14 minutes.
Blueberry filling
Mix the three ingredients. Fill the macarons and refrigerate for 24 hours to allow them to mature.
Store in the freezer or refrigerator and consume within 3 to 4 days.
