Blueberry Macaron Recipe

Instructions

1. Sift almond powder, sugar powder, and blueberry powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
2. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.
3. Divide the powder in 2 batches and mix, put a little of the dough and make macaronage.
4. Add a little more purple food coloring to the prepared dough and make macaronage to make a dark purple dough and put it in a piping bag.
5. Put the two colors of dough together in one pastry bag.
6. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour and 30 minutes, then bake it in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
7. Soften unsalted butter, add sugar powder and vanilla extract, mix, then add cream cheese and mix to make cream.
8. Squeeze the cream on the coke, put the blueberry jam and blueberries in the middle, and then sand them and harden them in the refrigerator for about 30 minutes.