French Blackberry Mini Macarons

1. 1

   Preheat oven to 300u00b0F. Grease 2-3 baking trays and line with parchment paper.

2. 2

   In a stand mixer, whip egg whites to soft peaks. Add sugar and a few drops of food coloring. Whip until sugar dissolves. Fold in powdered sugar, ground almonds and 1 tbsp blackberry puree. Transfer to a piping bag fitted with a 1/3 inch plain tip. Pipe 1 inch rounds, around 3/4 inch apart, onto prepared trays. Tap trays on a flat work surface so macarons spread slightly. Let stand for 45 mins, or until macarons feel dry to the touch.

3. 3

   Bake for 15 mins. Let cool on trays.

4. 4

   Sandwich macarons together with jam. Dust with extra powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.