By Nora Eisermann and Laura Muthesius (www.ourfoodstories.com)
Serves 12 | Prep 2 days (to allow the macarons and egg whites to mature) | Cook 60 mins
- 100-110g egg whites (we took 102g)
- 100g ground almonds
- 200g powdered sugar
- 4 tbsp sugar
- 1 vanilla bean
- 1.5 tsp blueberry powder (or gel food coloring for the Blueberry-vanilla macarons; our blueberry-powder is from Mill & Mortar)
- 60g white chocolate
- 1 vanilla bean
- 75g heavy cream
- 150ml elderberry juice (incl. some lemon juice if you like and can tolerate citrus)
- 65g white chocolate
- 80ml heavy cream
- 1 pk agar-agar
- Separate the eggs the day before you will use them, cover the egg whites with clingfilm and leave outside the fridge so they will have room temperature.
- Line two baking sheets with silicone macaron-mats or baking parchment (you can draw 2-euro-coin circles (about 1-inch) on the baking parchment – leave some space between circles).
- Blend ground almonds and powdered sugar and process in a food processor until finely ground. sift through a sieve and put away the grainy remains.
- Beat the egg whites until foamy, then add gradually the sugar and vanilla pulp – beat 3-4min longer.
- Fold in the almond-powdered sugar mix with a silicone spatula or similar, fill about half of the batter into another mixing bowl and fold in the blueberry powder.
- Stir the batter slowly until it looks like a thick paste and runs in a thick ribbon from the the spatula (don’t stir too much!).
- Fill the blueberry batter into a decoration bag with a round decorating tip (7-9mm-ø) (cover the tip with clingfilm, so the batter cannot leak while you fill the decorating bag) and start to pipe the batter on the baking parchment (or silicone mat – pipe in the size of the circle, then they should “melt” a bit and increase their size).
- Then stir the vanilla macaron batter and fill into another decorating bag and pipe on the other baking parchment.
- Let the batter on the baking sheets rest for 30-60min until a “skin” has formed.
- Preheat the oven to 150 degrees celsius (we took 140 degrees – depends on your oven) and bake the one baking sheet after the other for 11-13min (check constantly after 11min, so the macarons don’t get too brown – press lightly on the top, if the skin feels stable and is not cracking they are done).
Let them cool down completely before you remove them from the baking parchment.
- Chop the white chocolate finely. stir the vanilla pulp in the heavy cream and let boil.
- Let cool down for 1min, then pour over the chopped chocolate and stir with a whisk until the chocolate has melted completely and you have a nice smooth cream.
- Let the cream chill for a while, then fill into a decorating bag with round tip and fill the blueberry macarons (twist the shells a bit when you press them together).
- Dust with some blueberry powder and allow to mature overnight in the fridge.
- Chop the white chocolate finely. Let the heavy cream boil, then cool down for 1min. pour over the chopped chocolate and stir with a whisk until the chocolate has melted completely and you have a nice smooth cream.
- Stir the agar-agar into 100ml elderberry juice and boil for 1min, let cool down for a moment, then stir in the remaining 50ml elderberry juice, then the white chocolate cream.
- Let the cream chill for a while until it turns a bit more firm, then fill into a decorating bag with round tip and fill the vanilla macarons (twist the shells a bit when you press them together). Allow to mature overnight in the fridge.
About the authors: Nora studied fashion design, and is now working as a (food)stylist, and Laura, who studied photography, works as a photographer. They decided to start their blog, Our Food Stories, while Laura was feeling unwell due to her gluten- and histamine-intolerance. They started to cook together every day, and while they were looking for recipes they realised that there were very few recipes that were both low on histamine and gluten-free. They want to show people how easy and delicious it is, to prepare gluten-free meals, and that your gluten-free lifestyle does not mean you have to miss out on delicious food. You can get in touch with Laura and Nora on Facebook, Twitter and Instagram.