Macaron Cookie Recipe
1. Sift powdered sugar and almond flour together into large mixing bowl. Mix until thoroughly combined. Set aside.
2. In a clean mixing bowl (make sure the bowl is clean of any grease/oil/water) beat the egg whites on medium speed for 1 minute. Add pinch of salt once the eggs begin to look foamy. Continue beating on medium speed for about 30 seconds. Switch to high speed and start adding granulated sugar 1 Tablespoon at a time. Continue to beat until stiff peaks form (this takes about 2-4 minutes).
3. Fold in the confectioners’ sugar/almond flour mixture until combined (Rubber spatula/spoon works best). Once the mixture becomes lava like, STOP.
4. Fill piping bag and pipe evenly sized rounds (for teddy bear shape just pipe two small circles to create ears) onto the baking sheets (about 1.5 – 2 inches).
5. Tap the bottom of the baking sheets 3 times on your counter. Let macarons sit for 30 minutes.
6. Preheat oven to 325°F. Bake the macarons for 12 minutes (bake one sheet at a time).
7. Fill macarons with blueberry buttercream and Blueberry Jam.
8. Paint macarons with white food coloring
3 Cups Powdered Sugar
1 Stick Unsalted Butter (Make sure it’s softened)
1 tsp Vanilla Extract
1 Tbl Heavy Whipping Cream
1 Cup Blueberry Sugar
½ Cup Water
1. Combine Blueberry Sugar and water in a deep non stick pot/pan. Cook on medium, stirring occasionally until sugar has dissolved into a syrup. Take off heat and let cool.
2. In large mixing bowl mix butter, heavy whipping cream, and vanilla until creamy.
3. Slowly add Blueberry Sugar syrup.
4. Begin adding powdered sugar in small batches.
5. Mix until powdered sugar is fully incorporated.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.