French Maccarons with Blackberry JamPrint Recipe
- 1 C almond flour
- 1 1/4 C powdered sugar
- 3 large egg whites at room temperature
- 1/4 C granulated sugar
- 2 tsp vanilla extract
- blackberry jam for the filling
First make the macarons: In a food processor combine the almond flour and powdered sugar and process until well combined. Stir in the vanilla extract and pass the entire mixture through a fine mesh sieve (very important!)
In a bowl with a stand mixer fitted with a whisk attachment, beat egg whites on high until they form soft peaks. Reduce speed to low and add the granulated sugar. Increase speed to high and beat until stiff glossy peaks are formed, 1-2 minutes. Add the almond mixture all at once and beat until well combined, about 10 seconds. Don’t allow the mixture to get too soupy.
Transfer the mixture to a pastry bag (or big ziplock with one cut corner) and line your cookie trays with parchment paper. Pipe 1 1/2 inch circles onto paper. To do this, hold the bag at a 90 degree angle and squeeze it while keeping the tip stationary, and the mixture will spread into a circle. Let the macarons rest at room temperature for 1 hour until their surface become dull and a crust forms.
Preheat oven to 325 degrees. Bake macarons until their tops are dry 15-20 minutes. Transfer macarons while still on parchment paper to a counter top. Cool and remove from paper.
Match 2 macarons together according to size and place 1 tsp of blackberry jam on one side. Cover with the top and press to form a sandwich- filling should be visible. Repeat with the remaining macarons and keep refrigerated.