3a
Blueberry Macaron Yield: approx 100 petits fours
95g egg whites 125g granulated sugar water, as needed 18g freeze dried blueberries 125g almond flour 115g confectioner's sugar egg whites, as needed
1. Place egg whites into a mixer bowl fitted with the whip attachment. Cook the granulated sugar and water to 240ยบF/115ยบC and prepare an Italian-style meringue. 2. Grind the blueberries in a coffee grinder, along with a small amount of almond flour and confectioner's sugar to produce a fine powder. Sift this powder with the remaining almond flour and confectioner's sugar. 3. Gradually incorporate dry ingredients into the meringue. Mix to a smooth consistency, using tiny amounts of extra egg white to adjust consistency if necessary. 4. Pipe onto silpat lined sheet pans, allow for a drying period, and then bake for 5-7 minutes at 275ยบF/135ยบC, or until just set.
Michael Laiskonis Workbook www.mlaiskonis.com January 2009