Blackberry Macaron Recipe

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

2. In a food processor, pulse the almond flour and confectioners' sugar until well combined and fine in texture. Sift the mixture into a large bowl and set aside.

3. In a separate mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.

4. Gently fold in the almond flour mixture into the egg whites using a spatula until the batter is smooth and shiny. Be careful not to overmix.

5. Add a few drops of purple gel food coloring to achieve a light shade, and continue folding until the color is evenly distributed.

6. Transfer the batter into a piping bag with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one.

7. Tap the baking sheets gently on the counter to release any air bubbles, then let the macarons sit at room temperature for about 30 minutes until a skin forms on the surface.

8. Bake the macarons in the preheated oven for 15-18 minutes, rotating the sheets halfway through. The macarons are done when they are set but not browned. Allow them to cool completely on the baking sheets.

9. To make the blackberry buttercream, puree the blackberries in a blender or food processor until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds.

10. In a mixing bowl, cream together the softened butter, confectioners' sugar, vanilla extract, and blackberry puree until smooth and creamy.

11. Pair up the cooled macaron shells by size, then spoon or pipe a small amount of blackberry buttercream onto one half of each pair. Sandwich them with the remaining shells and gently press together.

12. Place the filled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and develop.

13. Before serving, bring the macarons to room temperature for about 10-15 minutes to enhance their flavor and texture.