1. First make the almond biscuits part. Put the dried blueberries into a food processor and beat them into powder at high speed (do not beat for too long, or they will stick together)
2. Mix almond powder and powdered sugar through a sieve, mix with the blueberry powder in step 1 and mix well
3. Add 50g of protein and purple pigment to the powder in step 2, press with a spatula to mix well, set aside
4. Mix the confectioner's sugar and water into a small compound saucepan, simmer the mixture to 118 degrees over medium and low heat (do not stir during the period)
5. When the sugar water in step 4 starts to boil (it is boiling, not to 118 degrees), start to beat the remaining 60g egg whites, add salt and egg white powder to the egg whites, beat the egg whites to a large bend at low speed in a whisk hook. When the temperature of the syrup reaches 118 degrees, adjust the whisk to medium and high speed, pour the syrup into the egg whites 4-5 times, and beat the egg whites to hand temperature (touch the temperature of the egg bowl)
6. Add the protein from step 5 to the mixture of step 3 in 3 times, stir evenly with a spatula (the first time is rougher, the second time is moderate, the third time is gentle, fast, small, and less times), and fill Put it into the piping bag, squeeze it into the baking pan with the baking mat, shake the bottom of the baking pan gently, pick out the surface bubbles, and tan until it is not sticky. Bake at 150°C up and down, and bake in hot air for 12-15 minutes. , Take it out and let cool, set aside
7. Next, make the filling part, first wash the white pear, peel it, cut into small pieces, pour it with blueberries, lemon juice, and lemon zest into a food processor, and make a paste
8. Pour the mixture from step 7 into a saucepan, bring the mixture to a boil on medium heat, turn to low heat and simmer until thick and remove from the heat, add the soaked gelatine flakes and white chocolate, mix well and put in the refrigerator Refrigerate and solidify. Take out the solidified mixture, beat it with a cooking stick, fill it with macarons, put it in the refrigerator to absorb moisture for 1-2 days, ready to eat
Tips:1. An electric ceramic stove must be used to cook syrup. The induction cooker heats up too fast, which is not suitable for boiling syrup.
2. It is best to add more purple pigment, because the color of the roasted almond biscuits will become lighter.
3. This type of filling is soft and easy to melt, so it is not suitable for storage at room temperature.
