Macarons

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Ingredients

3 egg whites
1 1/3 cup powdered sugar
1 cup almond flour
Food coloring
Baking paper (to cover the oven tray)
Pastry bag with a plain piping tip
2 oven trays with baking paper

Blackberry macaron filling:

1 cup cream, previously refrigerated
½ cup mashed blackberries
Sugar to taste*

Raspberry macaron filling:

1/2 cup cream
3/4 cup dark chocolate
1/3 cup crushed raspberries

Blueberry macaron filling:

4 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 cup mashed blueberries

Strawberry macaron filling:

1 cup cream cheese
1 cup powdered sugar
1 cup mashed strawberries

Preparation

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.

Blackberry macaron filling:
Whip the cream, previously refrigerated, and add the mashed blackberries. If you want a sweeter paste, you may add some more sugar. Put the mixture in a pastry bag and pour it on the base of the macarons.

Raspberry macaron filling:
Boil the cream, then add the chocolate and stir until it has dissolved completely. Remove from the heat. Add the mashed raspberries and mix well. Put the mixture in a pastry bag and pour it on the base of the macarons.

Blueberry macaron filling:
Beat the butter with the mashed blueberries until milky and foamy. Add the powdered sugar little by little until smooth and oily. Put the mixture in a pastry bag and pour it on the base of the macarons.

Strawberry macaron filling:
Using a beater, beat the cream cheese with powdered sugar until smooth. Add the strawberries and stir to incorporate. Put the mixture in a pastry bag and pour it on the base of the macarons.