Blueberry Macarons

These delicate French pastries are filled with a tangy blueberry cream. They're perfect for a special occasion or just because.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine.
In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Fold the almond flour mixture into the egg whites until just combined. Add the food coloring and mix until the batter is evenly colored.
Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 30 minutes to develop a skin.
Bake for 15 minutes, then let cool completely on the baking sheets.
In a small bowl, beat together the butter, cream cheese, and powdered sugar until smooth. Stir in the blueberry jam.
Once the macarons are cool, pipe a small amount of the blueberry cream onto half of the macaron shells. Top with the remaining shells to form sandwiches.