Blackberry Custard Macarons

Today's Sunday sweets are delightful purple macarons filled with homemade blackberry jam and a spread of thick custard cream.

Don't even try to fool yourself. 

You won't be able to stop after one.  You may not even want to share.

However, this is neither the time nor the place to be selfish.

So you better make yourself an extra batch! 

Blackberry Custard Macarons

For the shells:

100 g aged egg whites (aged= resting in an air-tight container in the fridge for 3-5 days)

1 tsp cream of tartar

28 g white granulated sugar

125 g finely ground almond meal (Bob's Red Mill makes a great one)

200 g powdered sugar*

1 tsp real vanilla extract

optional: purple food gel coloring (do not use liquid food coloring)

1. Combine and whisk together the almond meal and powdered sugar. Set aside.

3. Remove the bowl from your stand mixer and add 1/3 of the almond meal and powdered sugar mixture. Gently fold together just until everything is combined. Repeat with the next 1/3 of the dry ingredients and again with the final 1/3.

3. Remove the bowl from your stand mixer and add 1/3 of the almond meal and powdered sugar mixture. Gently fold together just until everything is combined. Repeat with the next 1/3 of the dry ingredients and again with the final 1/3.

Prepare two baking sheets lined with silicone mats (or parchment paper if you don't have these).

2. Using a stand mixer with a whisk attachment, beat the egg whites on a low speed with the cream of tartar until the mixture becomes foamy (kind of like a bubble bath). At this point, slowly pour in the white granulated sugar as the mixer is running. Add the vanilla extract and increase the speed to medium; continue to beat the mixture until a smooth glossy meringue with soft peaks has formed (kind of like shaving cream). Be careful to NOT over beat and dry out your egg whites. If you are coloring your macarons, add a few drops of the gel coloring a little bit before your egg whites have reached their soft and glossy peaks.

4. Prepare a pastry bag with a medium round tip (about 1 cm) and transfer the macaron batter into it. Pipe small circles onto the prepared baking sheets to make neat rows. Be sure to leave about 1 1/2 inches between each macaron. Grab the ends of the baking sheet and, while holding it level, firmly tap it on the counter a few times to get rid of any air bubbles. Allow the macarons to rest on the counter for 30-60 minutes before baking.

5. Preheat the oven to 295 degrees F and make sure the racks are in the middle portion. Bake the macarons for 15 minutes, one sheet at a time. Do not open the oven door at all! Once they are finished, allow them to cool for a few minutes; Gently peel away the silicone mat while lightly pushing the macaron cookies off. Repeat with the remaining trays of macarons.

6. Fill the macaron shells with blackberry jam and thick custard cream. Either spread both fillings on one shell, or jam on one and custard on the other.

For the filling:

Blackberry Jam

1/3 cup fresh blackberries

1/4 cup water

3 tbsp white sugar

1. Combine all of the ingredients in a small sauce pot over medium heat. Stirring often, bring the mixture to a low boil then reduce it to a simmer until the fruit breaks down, most liquid has evaporated, and the result is thick and gel like. Remove from heat and all it to cool.

Thick Custard Cream

1 cup whole milk

1 tsp vanilla extract

1/2 cup white sugar

1/4 tsp salt

3 egg yolks

3 tbsp corn starch

1. Whisk and combine the egg yolks and corn starch in a small-medium bowl. Set aside.

2. In a small sauce pot, combine the milk, vanilla, sugar, and salt. Bring the mixture to a low boil, stirring often. Turn off the heat and while whisking the egg yolk mixture constantly, slowly pour in about 1/3 of the hot milk. Whisk for about 30 seconds to 1 minute then pour the egg and milk mixture back into the original sauce pot with the remaining milk. Replace the pot onto the stove over low heat and continue to stir while bringing the custard back to a low simmer. Custard is done with it becomes very thick. Remove from the heat, pour the custard into a bowl, cover with plastic wrap directly onto the surface of the custard, and allow it to cool.