Blue Spirulina Macarons

Ingredients (14 macarons):

The macaron shells:

• 50 g almond flour
• 48 g confectioners’ sugar
• 3 g Yes Superfood Blue Spirulina
• 50 g egg whites (less than 2 egg whites, but measure exactly)
• 60 g sugar

The filling:

• 55 g sugar
• 16 g water
• 2 egg yolks
• 90 g butter (unsalted and room temperature)
• 5 g Yes Superfood Blue Spirulina

Method:

The macaron shells:

1. Sift together the almond flour, the confectioners’ sugar and the Blue Spirulina powder over a piece of parchment paper. When done, sift the mixture again, now into a big bowl. With the help of the parchment paper you can easily pour the mixture into the sieve again.
2. Measure the egg whites into a glass bowl and add the sugar. Mix it thoroughly with a whisk, then place the glass bowl over a pot of hot water (the water should not be boiling and the stovetop should be turned off). Mix it again until the sugar is completely dissolved.
3. Remove the bowl from the pot and use a handheld mixer to beat the mixture into a hard foam.
4. Add the almond flour-blue spirulina mixture to the foam in two portions using a spatula and mixing gently.
5. Use the following mixing technique for the right consistency: shape the mixture into a ball at the bottom of the bowl using a spatula, then spread it by smearing it on the sides of the bowl. Shape a ball again and then spread the mixture again. Repeat this process, until the mixture flows heavily, but doesn’t break.
6. Use a piping bag and a round, 1 cm piping tip to make the macaron shells. Pour the batter into the bag.
7. Put a parchment paper in the baking tray and squeeze the batter in round shapes (about 3 cm in diameter) with constant force. When done, gently tap the baking tray to the countertop a few times to get rid of bubbles.
8. Let the macarons dry for ca. 30 minutes-1 hour. They dried perfectly if you touch then gently and they don’t stain your fingers.
9. Preheat the oven at 150°C and bake the macarons for 10 minutes.

The filling:

1. Mix together the sugar and the water in a small saucepan. Heat up the mixture, until it starts to boil and becomes sugar syrup.
2. Meanwhile in another bowl beat the egg yolks thoroughly with a hendheld mixer. Add in the sugar syrup gradually while constantly mixing with a whisk, until the mixture has cooled down and has turned light yellow. If the mixture flows smoothly, it’s ready.
3. Add in the butter in 3 (!) portions and mix gently.
4. When the cream is thick, set apart ca. 2-3 tablespoons of cream in a small bowl and mix it with the Blue Spirulina powder using a spatula.
5. Add back the blue cream to the big bowl, and mix it thoroughly, until you get an even color.
6. Use a 195k piping tip (1 cm in diameter) to fill the macarons.
7. Squeeze the cream on a macaron shaping a circle, then put another macaron on top.
8. When you are done with filling all the macarons, place them in a container with a lid, and let them rest at least for 2 hours in the fridge before serving.

This video might help you make the macarons: https://www.youtube.com/watch?v=5lqotmZa-xc