Make the textured macaron shells

• Sift the almond flour and powdered sugar together into a bowl.
• Whip the egg whites with the granulated sugar to a stiff peak.
• Fold in the dry ingredients and the blueberry açaí flavoring until just combined, without macaronage.

Pipe and bake the shells

• Transfer the batter to a piping bag and pipe rounds onto the macaron silicone mat.
• Bake until the shells are set and the tops are textured.

Make the blueberry açaí whipped ganache

• Bloom the gelatin sheets in cold water.
• Heat half of the heavy cream with the inverted sugar and salt in a saucepan.
• Pour the hot cream over the white chocolate and stir until melted, then add the blueberry açaí flavoring and the drained gelatin.
• Add the remaining cold cream, blend, and chill.

Whip the ganache

• Whip the chilled ganache until light and fluffy.

Assemble the macarons

• Pipe the whipped ganache onto half of the shells.
• Add the blueberry confit and blueberry gel.
• Sandwich with the remaining shells and refrigerate.