#blackberrymacarons

Savor the delectable flavors of these lovely macarons with blackberries. They're ideal for special events or anytime you're in the mood for something sweet.

Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged. Purple gel food coloring. 150g granulated sugar. 38g water. 55g egg whites aged. Blackberry jam for filling.

Instructions: Sift almond flour and powdered sugar together, then add 55g of aged egg whites and purple gel food coloring. Mix to form a smooth paste. In a saucepan, combine granulated sugar and water. Cook until it reaches 118C 244F. While the sugar syrup is cooking, start whipping the remaining 55g of aged egg whites until stiff peaks form. Once the sugar syrup reaches 118C 244F, pour it in a steady stream into the whipped egg whites while continuing to whip until the meringue is glossy and stiff peaks form. Fold the meringue into the almond paste in three parts until the batter flows like lava. Be careful not to overmix. Pipe small circles onto a parchment-lined baking sheet. Let them rest for 30-60 minutes until a skin forms on the surface. Preheat your oven to 150C 300F and bake the macarons for 12-15 minutes. Let the macarons cool completely before removing them from the parchment paper. Spread blackberry jam on one macaron shell and sandwich it with another. Repeat for all macarons. Store in an airtight container in the refrigerator for 24 hours before enjoying. Serve and enjoy these delicious blackberry macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes