Dessert
Textured Blueberry Açaí Macarons
2 h 30 minServes 20Nutri-Score D€€€
D
2 h 30 min
2 h 30 minTextured Blueberry Açaí Macarons
what you need
Ingredients
almond flour (sifted)Nuts & seeds100 g
powdered sugarPantry100 g
egg whites (aged, at room temperature)Other75 g- granulated sugarPantry75 g
- natural blueberry açaí flavoringPantry5 ml
heavy cream (divided in two)Dairy250 ml- inverted sugar (glucose syrup or light corn syrup)Pantry25 g
salt (pinch)Spices1 g- white chocolate couverture (high quality, chopped)Pantry75 g
- gelatin sheets (bloomed in cold water)Pantry1.5 pieces
- blueberry confitPantry150 g
- blueberry gelPantry100 g
per serving
Nutrition
105kcal
- Carbs
- 11 g
- Proteins
- 1 g
- Fat
- 7 g
what you’ll use
Tools
Mixing bowl ×2
Stand mixer
Sieve
Spatula
Piping bag- macaron silicone mat
Baking tray
Oven
Saucepan
Kitchen thermometer
Immersion blender
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Whip the ganache
- Whip the chilled ganache until light and fluffy.
- Step 5
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.