★★★★★ 999 Reviews: My BEST #Recipes >> Blueberry Macaroni with Blueberry Mascarpone Cream
So. Macaroni Blueberry!
The shell itself is flavored with frozen-dried blueberries and colored with a touch of food coloring gel. It's good for breakfast, Gel usually makes the dough less stable, so if you are a macaroni newbie you might want to avoid it and just go with whatever natural coloring the mac does. his call
Because the mac is generally so very sweet, inviting it to taste, it's made from homemade sweet blueberry jam into mas car pone and cream cheese.
It's a little sour and sharp with some large fruit flavors mixed and it also happens to be the most delicious lilac color. They are a hit at the party and my only regret is not to make a double batch so I can hoard some for myself - you live and you learn.
Blueberry macaroni is flavored with freeze-dried blueberry powder and filled with sweetened mas car pone blueberries.
Results: 40 macaroni
material
For macaroni
- 115 grams of almond flour that are sifted
- 230 grams of powdered sugar
- 1 tablespoon of powdered freeze-dried blueberry
- 144 grams of egg white
- 72 grams of sugar
- 2 grams of kosher salt
Blue food coloring gel
To fill mas car pone blueberries
- ⅓ cup of fresh blueberries
- 2 tablespoons sugar
- zest half a lemon
- a little salt
- 8 oz mas car pone, room temperature
- 4 ounces of cream cheese, room temperature
Instructions
- Strain almond flour, powdered sugar, and blueberry powder into a large bowl. If there are pieces of almond flour that will not pass through the sieve, then grind them in a seasoning grinder or a small food processor until they do so.
- In a stand mixer bowl equipped with a shaker attachment, combine egg white, sugar, salt, and coloring gel. Beat on medium (speed 4) for 3 minutes. Increase speed to medium-high (speed 6) and shake for another 3 minutes. Increase
- speed to 8 and shake for another 3 minutes. Increase to 10 and shake for another minute. When you lift the whisk, the meringue must stick to it. Press gently to the side of the bowl until it falls.
- Pour the dry ingredients into meringue. Fold into meringue using the "fold-and-smash" method (fold and then crush and apply to the side of the bowl). Stir until the mixture becomes lava-like and when you spoon out a portion of the mixture and put it back in, it really blends in about 20 seconds.
- Transfer half of the mixture to a piping bag equipped with a 1/2 inch round tip. Cover two baking sheets with baking paper. Pair the macaroni into evenly sized and spaced circles, making sure to keep the piping bag straight up and down when you do it.
- Rap hard baking sheet on the table, twice. Turn ninety degrees and rap twice more. Let rest for 45-60 minutes.
- Meanwhile, heat the oven to 275 F.
- Bake the macaroni, one tray at a time, on the shelf farthest from the oven for 20-25 minutes, or until they are easily lifted from the pan without sticking. Let it cool completely over the pan.
- Repeat with the remaining mixture.
- To fill masc blueberries
- Combine blueberries, sugar, lemon zest, and salt in a small pan over medium heat. Cook until the berries break and the mixture thickens, about 10 minutes. Remove from heat and allow to cool completely.
- Beat with mas car pone and cream cheese in a stand mixer bowl equipped with a paddle attachment at high-speed for 3-4 minutes or until it expands. Add the blueberry jam mixture and stir until it is fully mixed.
- Add the contents to the flat side of half the macaroni and then top with the same size macaroni. Cool in an airtight container overnight.
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