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["Process the almonds and icing sugar together in a food processor for about 30 secs.", "In a bowl of a stand mixer or in a bowl with an electric whisk start beating the first 40g of egg whites.", "While doing this place a pan on the hob with the water and sugar and bring to the boil, monitoring the temperature as you do so. Once it passes 105 degrees celsius, increase the speed of the whisk (the egg whites should form stiff peaks at this point).", "When the sugar syrup reaches 115 degrees take it off the hob and pour into the egg whites in a thin stream, whilst still whisking on a high speed (it's definitely useful to have either a stand mixer or 2 pairs of hands at this point!). The egg whites should become glossy meringue, continue mixing for about 5 mins so that the mixture cools down.", "In another bowl, mix together the icing sugar and almonds, remaining egg whites, vanilla and coffee or food colouring to form a paste.", "Using a rubber spatula, spoon about a third of the meringue into the bowl with the paste and mix well, this loosens the mixture. Then add the remaining meringue and fold in until fully incorporate, your mixture should be runny enough to slowly fall off the spatula but not so runny that it falls straight off!", "Place the mixture into a piping bag and pipe 3-4 cm circles about 2 cm apart, onto a baking tray lined with greaseproof paper (you might need 2). Once the whole tray has been piped, bang the bottom onto the work surface 2 or 3 times to get out air bubbles, then set aside for 30mins to an hour so that the macarons form a skin, this is what helps them bake properly and get feet!", "Once your macarons have a skin (nothing should come off on your hand if you lightly touch them with your finger) bake at 150 degrees for 14 mins.", "Allow to cool completely whilst still on the greaseproof paper, if you try to take them off too early you might pull the bottoms off!", "Now for the filling: Place the blueberries in a pan on a medium heat with the sugar and lemon juice. Heat until the blueberries all burst and you have a dark purple coloured syrup", "Once the syrup has completely cooled, mix with the mascarpone until fully incorporated.", "In a separate bowl, whisk the cream until it's stiff, then fold in the blueberry mixture.", "Place into a piping bag and pipe onto a macaron shell, then sandwich together with another shell.
