Ingredients:
- 110g almond meal
- 200g powdered sugar
- 100g aged egg whites
- 30g granulated sugar
- 1/4 tsp cream of tartar
- Gel food coloring pink and purple
- 1/2 cup mixed berries strawberries, blueberries, raspberries
- 1/4 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Edible flowers for decoration optional
Instructions:
Set the oven temperature to 300F 150C
Almond meal and powdered sugar should be combined in a food processor
Grind until very fine, then sieve into a big mixing bowl
Lightly whisk the aged egg whites in a different mixing bowl until frothy
Continue beating after adding the cream of tartar
Add the granulated sugar gradually while beating until stiff peaks form
Smooth and glossy, gently fold the egg white mixture into the almond meal mixture
Split the batter in half and use gel food coloring to tint one half pink and the other purple
Fill a piping bag fitted with a round tip with each colored batter
Leaving space between each macaron, pipe tiny rounds onto a baking sheet lined with parchment paper
To release the air bubbles, tap the baking sheet
Give the macarons 20 to 30 minutes to sit at room temperature, or until a skin forms on the surface
Bake for 15 to 18 minutes, or until the macarons are easily removed from the parchment paper, in a preheated oven
Make the berry filling while the macarons are baking
Once the mixed berries have been mashed, thoroughly combine them with heavy cream, powdered sugar, and vanilla extract
After the macarons cool, arrange them in size-related pairs, then coat one side of each pair with a layer of berry filling
Place them in a sandwich
If desired, garnish the tops with edible flowers
To allow the flavors to meld together, chill the macarons in the refrigerator for at least 24 hours before serving
These delicious Summer Berry Macarons are ready to be served
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