Ingredients
Method
- Make a batch of 16-24 macaron shells, coloured with blue food colouring gel, and a couple drops of red or purple. Sprinkle on some crushed freeze-dried blueberries after piping if you like.
Blueberry Purée
- Add 50 g blueberries, 2-4 teaspoons sugar, and ¼ teaspoon lemon juice to a small saucepan. Bring to a simmer and cook while stirring until the blueberries soften and let out their juices. Pass through a sieve to remove the seeds and skins.
Blueberry Rose Ganache
- Add 45 g dark chocolate (finely chopped) to a heat-proof bowl. Bring 30 g heavy cream to a bare simmer in a small saucepan or in the microwave. It should just be steaming, but not boiling. Pour it over the chocolate and leave it to sit for 1-2 minutes.
- Using a rubber spatula, start stirring from the center of the bowl and gradually move to the edge of the bowl. Keep stirring until the ganache is smooth and shiny.
- Add 20 g blueberry purée and 1 teaspoon unsalted butter and mix until combined. Add ¼ teaspoon rose water and taste. If you like, add up to another ¼ teaspoon of rose water—use a light hand, because rose water can be very overpowering!
- Cover and leave at room temperature or refrigerate until it sets to a pipable consistency.
Assembly
- Find pairs of macaron shells that are the same size, and line them up on a baking sheet in pairs, with one macaron face up and its partner face down.
- Transfer the ganache to a piping bag fitted with a medium round tip. Transfer the remaining blueberry purée to a piping bag and cut the end off to leave about a ½" opening.
- Pipe a ring of ganache around the edge of a macaron, and fill the center of the ring with blueberry purée. Place the matching macaron on top and press down gently, just until the filling comes out to the edge.
- Transfer to an airtight container either in a single layer, or with some parchment between layers. Refrigerate 18-24 hours to mature. Bring up to room temperature for 15-20 minutes before serving for the best flavour and texture.