Indulgent Blueberry Cheesecake Macarons. With a luxurious blueberry cheesecake filling sandwiched between delicate almond shells, these treats are sure to leave your guests craving more.

The beauty of edible wildflowers is incorporated into these delightful DIY wildflower macarons. They are ideal for special events or for adding a little bit of natural charm to your hosting style. The delicate almond shells are a delightful combination with your preferred type of buttercream frosting.

Ingredients: 2/3 cup almond flour. 1 cup powdered sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. Edible wildflowers for garnish. Food coloring optional. Buttercream frosting flavor of your choice.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, pulse almond flour and powdered sugar until well combined. Sift the mixture into a bowl to remove any lumps. In a separate bowl, beat egg whites until they form stiff peaks. Gradually add granulated sugar and vanilla extract while continuing to beat until glossy and smooth. If desired, add food coloring at this stage and mix until the color is uniform. Carefully fold the almond flour mixture into the egg white mixture until fully combined. Be gentle to maintain the airiness of the batter. Transfer the batter to a piping bag with a round tip. Pipe small circles onto the parchment-lined baking sheet, leaving space between each one. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a dry skin on the surface. Bake the macarons in the preheated oven for 12-15 minutes, or until they have risen and developed feet. Be careful not to overbake. Remove the macarons from the oven and let them cool completely on the baking sheet. Once cooled, carefully peel them off the parchment paper. Pair up macaron shells of similar size and shape. Spread a thin layer of your favorite buttercream frosting on one shell and sandwich it with another. Gently press them together. Decorate the top of each macaron with edible wildflowers for a beautiful and natural touch. Allow the macarons to mature in the refrigerator for at least 24 hours before enjoying to let the flavors meld together. Serve your homemade wildflower macarons and delight in their delicate and unique flavor!

Prep Time: 45 minutes

Cook Time: 15 minutes

A delightful and sentimental treat to share with your loved ones are these Valentine's Day white chocolate macarons. Heart-shaped sprinkles can be added for an added romantic touch to the delicate almond shells that are filled with creamy white chocolate. Ideal for Valentine's Day or any other special event!

Ingredients: 1 cup 120g almond flour. 1 3/4 cups 210g powdered sugar. 3 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. 1/2 cup 85g white chocolate chips. Pink or red food coloring optional. Heart-shaped sprinkles optional.

Instructions: Using parchment paper, line two baking sheets. Pulverize the powdered sugar and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Put the mixture in a big bowl and sift it there. Beat the egg whites until frothy in a dry, clean mixing bowl. Beat in the cream of tartar after adding it. Add the powdered sugar gradually and beat until stiff, glossy peaks form. When adding food coloring, if using, and vanilla extract, mix gently to combine. Fold in three parts of the almond flour mixture gently into the egg white mixture. To keep the batter's airiness, proceed gently. The batter ought to pour out like lava. Pour the batter into a piping bag that has a round tip on it. Pipe tiny, one-inch-diameter circles onto the baking sheets that have been preheated. To get rid of air bubbles, tap the baking sheets against the counter. Top half of the macarons with heart-shaped sprinkles, if desired. Allow the macarons to sit at room temperature for approximately half an hour, or until a light crust begins to form on top. Set the oven temperature to 300F 150C. Bake, rotating the baking sheets halfway through, until the macarons are set and have a firm shell, 15 to 18 minutes. Take them out of the oven and leave them on the baking sheets to cool completely. In a microwave or over a double boiler, melt the white chocolate chips until smooth. Allow it to cool a little. Assemble macarons of the same size in pairs, then sandwich one by sandwiching another after lightly spreading a little white chocolate on its flat side. To bind, lightly press. Before eating, store the macarons in the refrigerator for at least 24 hours. This enables the texture to soften and the flavors to combine. Present and distribute to your dear ones! Any leftover macarons should be refrigerated in an airtight container.

Prep Time: 30 minutes

Cook Time: 18 minutes