Hello everybody!

As our anniversary is six days later than Valentine’s day, me and my boyfriend don’t really celebrate the 14th of February, but usually I bake something for him this day as well. I’ve wanted to make macarons for a long time, however something came up each time I really planned to make them. But this year I decided to make them on Valentine’s day!

This french dessert is not just delicious, but looks so good it could be the perfect gift.

The recipe:

100 g powdered sugar
75 g almond flour
2 egg whites room temperature
50 g granulated sugar
1 handful fresh or frozen blueberries

-for the filling:
100 ml whipping cream
20 g butter

50 g dark chocolate

First sift powdered sugar and almond flour into a large bowl, then whisk them together. In another bowl start beating the egg whites at low speed. Once it starts turning white and has a bubbly texture, add the granulated sugar, half the amount at a time. Then beat it on high speed for 2-3 minutes until you get soft peaks.

Now add half of the dry ingredients into the egg white mixture. Mix it carefully, you don’t want to overdo it. Then add the rest of the dry ingredients and mix it well, but not too much. Add mashed then strained blueberry juice and mix it in.

With a pastry bag with a round tip pipe out the batter to get a circular shape (you could use a template, put it under the parchment paper, but don’t forget to take it out before baking.). After piping it out tap baking sheet to get rid of air bubbles. Then let them sit for 30-60 minutes. Bake them in a preheated oven at 150°C/300°F for 15 minutes.

In the meantime we’re going to make the filling. Put the cream and the butter in the microwave to get them hot, then mix them and add dark chocolate. Let the mixture cool down and put it in the fridge.

Let the macarons cool and fill 2 macaron shells with the filling.

With this recipe I was able to make 13 macarons (which means 26 macaron shells).

As you can see mine turned out quite different than I wanted them to look like. The mixture was really thick, that’s why they have this cloudy shape. They didn’t grow that significant macaron feet either. I think the egg whites were not enough, if you try this recipe out, I recommend putting in 3 of them.

Besides that I’m kind of proud of them, even though they’re different, but as for the first try I think I did a great job.

// Kamilla