American blueberries are really popular in Norway these days. They sell them in every grocery store. In this recipe I have used the Norwegian blueberries. They will give the dark color to the filling, and since it is soon summer you find them in the forest yourself, if you live in Norway. If you don’t, using other types of blueberries will work fine as well.
1 batch macarons made from the base recipe
– 125 g (1cup) blueberries
– 60 g (1/4 cup) sugar
– 1 teaspoon lemon juice
– 1 1/2 teaspoon gelatin powder (or pectin)
Follow the base recipe to make the macarons. Add blue/red/purple concentrated food coloring to the mixture, while beating the egg whites. Bake and cool the macarons.
For the blueberry jam, mix blueberries, sugar and lemon, and mash it with a fork. For best results, use a hand mixer and blend until you get a smooth puree. Put the mixture in a saucepan, and bring it to a boil. Let it cook for a couple of minutes, so that some of the water in the berries evaporates.
Put gelatin powder in a bowl with 1-2 tablespoons lukewarm water. Mix, and let the gelatin swell slightly. Remove the pan from the heat and add the gelatin mixture. (You can use pectin instead of gelatin. Read on the package how much to use.) Stir well and leave to cool.
When the jam has turned thick (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of jam, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!