Holiday festivities and baking are not yet over. I've tried a blueberry macaron with chocolate ganache filling during a culinary school orientation. It's Christmas so why not make it red? I hardly use any food coloring but of course feel free to turn it as deep red as possible better to use gel coloring as a slight change in the ratio would actually make a lot of difference.


Start by combining almond flour and confectioner's sugar in food processor then pulse just until fully combined. Make the meringue by beating the 3 egg whites and salt in the stand mixer on medium speed until soft peaks form. Slowly add the 3 tbsp of sugar, 1 tbsp at a time in a slow steady stream. Once all sugar is in turn the mixer on high and continue mixing for about 3 to 4 minutes until stiff peaks form. Finally, mix in the food coloring (if adding) just until no white streaks are visible.


Gently fold in the almond flour mixture into the meringue.


Transfer the batter into a piping bag fitted with a plain tip. Pipe the batter onto a baking sheet lined with silicon mat or parchment paper and make about 1 inch cookie.


Let the macarons dry by letting it sit on the countertop at room temperature uncovered for about 30 minutes to 1 hour, depending on the weather/humidity.


While waiting for the macarons to dry up, start making the chocolate ganache filling by heating the dark chocolate and heavy cream in a double boiler (bain marie). Note: The water should just be simmering and should not touch the bottom of the bowl. Once everything's melted and incorporated, remove from heat and stir in the vanilla extract. Refrigerate for about 30 minutes just until it becomes spreadable then pipe or spread onto macaron cookies.

Once the macarons are dried up, bake at 300ºF for 28 to 30 minutes or until dry and crinkly feet have formed. Let it cool completely before removing from tray and adding filling. Once ready, pipe or spread the filling on the macaron cookie then sandwich with another.