Blackberry Macaron with Blackberry Butter Cream Filling

Method of Preparation

1. In the bowl of an electric mixer, combine PreGel Macaron Mix with food color, and mix with a paddle on low speed until incorporated.
2. Add warm water, and beat on medium-high speed for 4 minutes.
3. Pipe macaron batter onto a flat sheetpan lined with a Silpat®.
4. Allow to rest at room temperature for at least 1 hour.
5. Bake at 135°C / 275°F for 18 minutes, in a vented oven.

1. In a bowl, combine water #1 with PreGel Albumissimo #1 (Egg White Base), and whisk well to combine.
2. In the bowl of an electric mixer, combine water #2 with PreGel Albumissimo #2 (Egg White Base), and whisk well to combine. Place on the electric mixer with the whisk attachment.
3. Sift icing sugar and almond flour together. Add powdered color and PreGel Albumissimo mix #1 (Egg White Base) and mix until a paste forms.
4. Combine the granulated sugar and water #3 and cook to 118°C/244°F; pour over whipping PreGel Albumissimo mix #2 (Egg White Base).
5. Whip until meringue cools to 40°C/104°F; gently add meringue to the almond mixture.
6. Mix until smooth and shiny.
7. Pipe macarons on a sheet tray.
8. Bake in a convection oven on the lowest fan speed at 150°C/300°F for about 12 minutes.
9. After filling the macaron, allow 24 hours in the refrigerator before serving to obtain the optimum texture.

1. In a mixing bowl fitted with a whip attachment, add sugar and water.
2. Whip until sugar is dissolved.
3. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.
4. Soften butter in a mixer using a paddle.
5. Add butter to meringue in small additions while mixing on low speed.
6. Mix until evenly incorporated.
7. Add in the PreGel Blackberry Fortefrutto® and mix until well combined.
8. Use as desired.