After my first experience with making macarons, I realized how fun they were to experiment with. Of course, I can’t just let strawberries have all the fun!
I saw this in Macarons by Annie Rigg and knew I had to replicate this intricate design. For the macaron recipe please refer to Macaron à la Fraise et Crème Chantilly. As for colouring, I used red and blue to achieve a pale purple.
In my previous post I also mentioned that I don’t always prefer buttercream as I find they tend to be overly sweet. Therefore in this creation, the alternation of blueberries and buttercream as the filling alleviated the possibility of a cringe-worthy sweetness.
- 1/2 cup butter (room temperature or slightly colder)
- 1 1/2 cup icing sugar
- 2 tbsp milk
Cream butter and sugar. Add milk.
1 1/2 cup blueberries
1/2 tbsp sugar
Cook in saucepan at medium heat until blueberries soften and burst, then cook until reduced and thickened to a jam-like consistency. Transfer to a strainer and press through into a small bowl. Set aside to cool
1 1/2 cup
To assemble, first spread jam on the flat side of your macarons. Pipe the buttercream on, leaving enough room for whole blueberries. Finally place blueberries and top with remaining macaron shells.
You can even pipe them into “Lady Finger” shapes! What a versatile cookie!
I am submitting this post to Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies.
Alright! Got a wedding to go to today and will therefore make this a quick one! A picture speaks a thousand words anyway!!
P.S. I will be hosting the next Aspiring Bakers #18. Please check back soon for the challenge!