tricolor macarons with blueberry ganache recipe: a recollection of maine
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Recipe type: dessert
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Cook time: 
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Ingredients
  • 4 ounces (113 g) cornstarch-free powdered sugar
  • 7 ounces (200 g) almond flour
  • 4 ounces egg whites, aged and at room temperature (1 large egg white = 1 ounce = 30g)
  • pinch of cream of tartar (optional - it helps the egg whites whip, but not necessary)
  • 3½ ounces (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract
  • Colors: Americolor Juniper Green, McCormick blue, Wilton purple (which has a blue undertone)
  • FOR BLUEBERRY GANACHE : 100 g good quality white chocolate, chopped (don't use those crappy "candy melting chips" – they are NOT white chocolate!)
  • 50 g fresh blueberries, pureed (if frozen, thaw them)
  • 20 g cream
  • squeeze of lemon juice
Instructions
  1. Prepare your parchment paper macaron templates and line baking sheet. (You may draw circles on the parchment paper, or use a paper with circles drawn on it underneath the diaphanous parchment, removing the template before baking.)
  2. Pulse about ⅓ of the powdered sugar and all the almond flour in a food processor to form a fine powder. (NOTE: After making numerous batches of macarons, I find a spice grinder does a better job to finely grind the nut (or seed) flour. Food processors still work, but the macaron shell will not have such a smooth sheen.) In a medium mixing bowl, combine remaining powdered sugar and almond flour and sift 3 to 4 times. If there are large particles left over, discard them or save for another use. Set aside.
  3. In a bowl of a stand mixer fitted with a wire-whip attachment, both scrupulously clean, whisk egg whites and cream of tartar (if using) on medium speed until foamy. Gradually add granulated sugar. once all sugar is incorporated, scrape down sides of bowl, and increase speed to high, whisking until stiff, firm, glossy peaks form. To check this, take your whisk attachment off and flip it over. Are the whites holding up? Or do they bend a little? Bending means the egg whites are not stiff enough. Scrape the bottom of the bowl also, as the egg whites in the bowl's bottom may need more beating.
  4. When egg whites are stiff, REALLY stiff, add the vanilla extract.
  5. Sift the almond flour mixture ⅓ at a time over the egg white mixture, and fold using a large silicon spatula until mixture is smooth and shiny. The first addition is usually the hardest. Fold the mixture carefully: don't smash it. Lift!
  6. Once the almond flour mixture is incorporated, check to see the batter is nicely firm and drips slowly from the spatula (Remember my notes from my peppermint macaron post? Like lava, slow, controlled, you get the idea.)
  7. FOR THE TRICOLOR PIPING PREP: Divide the batter evenly into three bowls. Tint one bowl with Americolor Juniper Green, another bowl with blue and purple, and leave the last bowl untinted.
  8. Transfer each color of batter into a separate piping bag, tip cut to about ¾ cm, then transfer these three bags to a larger pastry bag fitting with a large hole, and pipe rounds on parchment-lined baking sheets (your templates may be ¾-inch rounds, 1-1/3-inch rounds, even an 8-inch pan for a crazy macaron cake!). Don't put the macarons too close together because they will stick together when baking. Need some lessons on piping? You Tube has scads of them. The trick is to be gentle and consistent, without twirling the piping tip around like you are decorating a cake - NO! Don't drink caffeine beforehand; you don't want to be jittery. Think of it like the archers in the Olympics. Aim, focus, gentle, and release! (Videos really are better than my description). If you have some minor peaks, you can gently rub them down with a lightly damp fingertip. Another important note: Each macaron shell will be very different from the next. Some will be bicolor, some tricolor. Revel in the differences! *
  9. When piping is completed for one sheet, rap it hard on the counter to release trapped air. Turn it 90 degrees and do it again. This is also important to help form the pied, or the foot, of the macaron.
  10. Sprinkle some leftover blueberry dust on the tops of drying macarons, if desired.
  11. Preheat oven to 300 degrees F, racks positioned in the middle.
  12. Let stand at room temperature for 30 to 60 minutes. Macarons are ready to bake when they no longer stick to a finger when lightly touched.
  13. Remember to stack your baking sheet on an empty baking sheet and remove the templates from underneath the parchment (if using). Bake one sheet at time (may do two sheets if they fit in the oven), rotating pan halfway through, until macarons are crisp and firm. This is the trick: check at 7 minutes and rotate pan. If there is browning (Ahhhh! Nooooo!), then turn down the oven to 275 degrees F. Check the macarons at 12 minutes: touching them gently with a fingertip should give no wiggle and they're done. If a wiggle, put them back in the oven for 2 minutes and check again.
  14. Let macarons cool on baking sheets for 2 to 3 minutes, and transfer to wire rack to cool completely before filling.
  15. FOR THE FILLING: While your macarons are drying before baking or cooling after baking, make the ganache. Place white chocolate in a heat-proof bowl and set over double boiler to melt. Stir to melt evenly. Keep stirring until smooth. Add pureed blueberries and cream and stir well. Add lemon juice and stir to combine.
  16. Allow to set in fridge for 10 to 20 minutes, so that it is not too hard but firm enough to pipe or spoon onto shells.
  17. ASSEMBLY: When the macaron shells are totally cool, spoon the filling over one shell and close with a matching size shell. The filled macarons need to age for 48 hours in the refrigerator to soften the shell and meld the flavors. Before serving, allow to come to room temperature in a closed container (to avoid condensation). These store in the freezer well wrapped for months.
Notes
* I found that piping these three colors with three small bags in a larger pastry bag IN THEORY seemed easy, but ended up being messier than I expected. I also ended up with flatter macarons and the pieds were not as impressive because I messed with the batter more than I usually do in order to mix the colors.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/tricolor-macarons-with-blueberry-ganache-recipe-a-recollection-of-maine/