Blackberry macaron filling:
Raspberry macaron filling:
Blueberry macaron filling:
Strawberry macaron filling:
Step 1:
Sift the almond flour and 1 cup of powdered sugar, and put both ingredients together in a bowl.
Step 2:
In a different large bowl, whisk the egg whites until they form stiff peaks, and add 1/3 cup of powdered sugar, beating the whole time, until obtaining a consistent and glossy mixture.
Step 3:
Add the chosen food coloring and beat softly to incorporate it.
Step 4:
Using a spatula, add the almond flour and sugar mixture to the previous mixture in three parts. Once all the ingredients are well combined, keep stirring until glossy and thick (the dough should fall as a wide ribbon when you lift it with the spatula).
Step 5:
Put the paste into a pastry bag with a plain piping tip and make 32 small circles on the oven trays with baking sheets. Drop the tray straight on the countertop to eliminate bubbles, and allow to rest for 30 minutes at room temperature.
Step 6:
Preheat the oven to 320°F, and bake the macarons for 15-20 minutes. Let them rest for 10 minutes, then separate them carefully, and allow them to cool.
Step 7:
Fill the macarons using a pastry bag, putting the paste on the base, and then put it together with the other part.