#cucinaitaliana Blueberry Macarons Ingredients: For the Macarons: • 150 g almond flour • 150 g powdered sugar • 110 g egg whites (split into two 55 g parts) • Purple food coloring paste • 150 g sugar • 50 ml water • 15 g sugar For the Blueberry Compote: • 20 g sugar • 2 g NH pectin • 100 g blueberry puree • 10 ml lemon juice For the Blueberry Ganache: • 180 g white chocolate (Ivoire 35% from Valrhona preferred) • 60 ml fresh cream • 30 g blueberry puree • 10 ml lemon juice Directions: 1. Macarons: Sift almond flour and powdered sugar into a bowl. Add 55 g egg whites and the food coloring. Boil 150 g sugar with 50 ml water and cook until it reaches 118°C. Beat the remaining 55 g egg whites with 15 g sugar, then pour in the hot sugar syrup, beating until shiny. Fold some of the meringue into the almond mixture, then gently fold in the rest. Pipe onto a baking sheet and bake at 150°C for 8-10 minutes. 2. Blueberry Compote: Mix sugar and pectin. Heat blueberry puree and l...