Blueberry Macarons

Ingredients

• 200 g Blueberries
• 2 tbsp blueberry juice
• 200 g gelatin sugar (1:1)
• 4 egg whites
• 1 tsp lemon juice
• 250 g superfine sugar
• 200 g ground almonds (peeled)

Instructions

1. 1.

   For the gel, puree the berries, optionally wash and pat dry. Bring to a boil with the juice and sugar while stirring, then simmer for about 4 minutes. Remove from heat, blend, and strain through a sieve.

2. 2.

   Preheat the oven to 150°C (Oven fan). Beat the egg whites with lemon juice until very stiff foam forms. Gradually add the sugar, continuing to beat until a firm, glossy batter develops. Gently fold in the almonds and 1 tsp of gel. Fill a piping bag fitted with a large round tip. Pipe small half‑ball shapes about 2 cm across onto parchment paper.

3. 3.

   Bake the macarons in the preheated oven for about 40 minutes, keeping the door slightly ajar.

4. 4.

   Meanwhile, remove finished macarons from the oven, transfer to a rack and let cool.

5. 5.

   Spread gel on half of the macarons and top with the remaining ones. Press lightly together and serve.