Below is a new recipe for blueberry macarons. Macarons are one of Tamara's, our former operations manager, specialties as a pastry chef. They take some focus, so she suggests making them at a time when there aren't many distractions. They are well worth it.

INGREDIENTS

800g (6 2/3 cups) almond flour, fine

800g (6 2/3 cups) powdered sugar

800g (3 1/3 cups) water

200g (1 cup) sugar, granulated

280g (1 1/8 cups) egg whites, room temperature

300g (1 1/4 cups) additional egg whites, room temperature

3 tablespoons Organic Heirloom Blueberry Powder

1 jar Bow Hill Organic Blueberry Confiture

DIRECTIONS

Sift the almond flour and powdered sugar together and set aside.

Combine the water and sugar in a pot and bring to a boil.

While you are waiting for the sugar to come to temp, make a paste with the almond flour, powdered sugar, blueberry powder and 280g of egg whites. Put the additional 300g of egg whites in a stand mixer fitted with a whisk attachment and start on low.

When the sugar mixture reaches 117˚C, put the mixer on high. Once the sugar syrup reaches 121˚ C, remove from heat and immediately stream evenly and slowly into the whipping egg whites.

Once egg whites are voluminous and slightly cool, remove from the mixer. Gently fold into the paste. Fold a little at a time until mixture is homogenous and no egg white streaks remain. Be careful not to overmix.

Put mixture into a piping bag and pipe rounds onto a parchment lined sheet tray. Let sit at room temp until each macaron base has dried enough to create a slight skin.

Once slight skin has formed place in a 300˚F convection oven. Cook 7 min, rotate and cook another7-10 min. Let cool.

Gently remove two bases from the parchment paper. Spread a dollop of jam in the center of one round and sandwich another base on top to create your finished macaron.