Moonlit Macarons Recipe

Ingredients:

For the Macaron Shells:

• 1 cup almond flour
• 2 cups powdered sugar
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• Gel food coloring (blue for blueberry, pink for rose, optional for vanilla)

For the Blueberry Filling:

• 1/2 cup fresh blueberries
• 1 tablespoon granulated sugar
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar

For the Rose Filling:

• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1-2 tablespoons rose water (adjust to taste)
• Pink gel food coloring (optional)

For the Vanilla Filling:

• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

For Moon Decorations:

• Silver colored sugar decorations shaped like moons (available at baking supply stores)

Instructions:

1. Prepare Macaron Shells:

   • Line baking sheets with parchment paper or silicone mats.
   • In a food processor, pulse almond flour and powdered sugar until finely ground. Sift mixture into a large bowl.
   • In a separate bowl, beat egg whites with an electric mixer until frothy. Gradually add granulated sugar while beating, until stiff peaks form.
   • Gently fold almond flour mixture into egg whites until just combined. Divide batter into three portions for different flavors.
   • Add gel food coloring to each portion as desired and gently fold until color is evenly distributed.
   • Transfer each colored batter to separate piping bags fitted with round tips.
   • Pipe small rounds onto prepared baking sheets. Tap baking sheets on counter to release air bubbles. Let shells sit at room temperature for 30-60 minutes until a skin forms.
   • Preheat oven to 300°F (150°C). Bake shells for 12-15 minutes until set but not browned. Let cool completely on baking sheets.

2. Prepare Blueberry Filling:

   • In a small saucepan, cook blueberries and granulated sugar over medium heat until berries burst and mixture thickens. Let cool.
   • In a bowl, beat cream cheese and butter until smooth. Gradually beat in powdered sugar until creamy. Fold in cooled blueberry mixture.

3. Prepare Rose Filling:

   • In a bowl, beat butter until smooth. Gradually beat in powdered sugar until creamy.
   • Add rose water and pink gel food coloring (if using), and beat until well combined.

4. Prepare Vanilla Filling:

   • In a bowl, beat butter until smooth. Gradually beat in powdered sugar until creamy. Mix in vanilla extract.

5. Assemble Macarons:

   • Match similar-sized macaron shells together. Pipe or spoon desired filling onto flat side of one shell and sandwich with another. Repeat with remaining shells and fillings.

6. Decorate:

   • Gently press moon-shaped silver decorations onto the top of each filled macaron.

7. Serve and Enjoy:

   • Arrange Moonlit Macarons on a serving platter and enjoy these celestial treats!

8. Storage:

   • Store filled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.