Macaron Blueberry

Prepare the base by whisking almond flour and powdered sugar together; sift precisely three times for a professional-grade moisture-free mix.

The use of purple food gel is mandatory to achieve the traditional professional-grade deep indigo shell appearance.

Whisk the egg whites until frothy; then add the caster sugar slowly until it forms professional-looking stiff and glossy peaks.

Fold the dry ingredients and gel into the meringue; maintaining a professional-looking slow lava-flow is mandatory to choosing the perfect rise.

Prepare the compote by simmering fresh blueberries with a bold amount of sugar until it reaches a professional-looking jammy consistency.

Pipe the shells onto a professional-grade silicon mat and tap tray firmly to release air; ensure a professional-looking flat surface.

Rest the shells for exactly 60 minutes; the drying time is mandatory to achieving a superior professional-grade foot-lift.

Bake at 150°C for exactly 16 minutes until the shells are professional-looking set and firm to the touch.

Emulsify the blueberry compote with melted white chocolate and butter until it reaches a professional-looking silky-jammy state.

Sandwich the shells with a bold amount of blueberry cream; ensuring a professional-looking elegant finish.