I’ve started preparing for Luca’s birthday next saturday. First out is a real treat, “blueberry biskvie” (I’ve looked it up and the best translation I can come up with is macaroon). This is a dream on an almondbase with a blueberry buttercream gently covered with white chocolate. I found the recipe on the Made by Mary blog. There I’ve also found a blueberry cake I’ll be making as well (more on that later this week).
Recipe – blueberry Macaroons with white chocolate
500 grams almond paste
2 egg whites
Set the oven on 2oo degrees Celcius. Grate the almond paste and mix with the egg whites with a spoon or your fingers. Make approx. 40 small balls (I got 38). Flatten them out a bit. Bake for approx. 10 mins.
(all ingredients need to be at room temperature)
1 dl blueberries, if frozen remove the excess “juice” that is released
250 grams unsalted butter
2 tsp vanilla sugar
1,3-1,5 dl icing sugar
1,5 tsp fresh lemon juice
300 grams white chocolate
Cut the butter into cubes and mix with the other ingredients preferrably with an electric mixer for a smoother cream. Add first the smaller amount of sugar and taste your way forward. Remember the almond base and the white chocolate are sweet as well! I’m have an extreme sweet tooth so I use the larger amount 🙂
Spread the cream on the cookies and put in the fridge for at least 20 minutes.
Melt the white chocolate and dip the macaroons in it, one by one. Put in the fridge to harden.