Blueberry Macarons

For the Macarons:

• 1/3 cups (150 g) almond flour
• 1/3 cups (150 g) powdered sugar
• 110 g egg whites (divided into two parts of 55 g each)
• Purple food coloring paste
• ¾ cup plus 2 tbsp (150 g) sugar
• 3½ tbsp (50 ml) water
• 1 tbsp plus 1 tsp (15 g) sugar

For the Blueberry Compote:

• 1½ tbsp (20 g) sugar
• 2/3 tsp (2 g) pectin NH
• 1/3 cup plus 1 tbsp (100 g) blueberry puree
• 2 tsp (10 ml) lemon juice

For the Blueberry Ganache:

• 6 1/3 oz (180 g) white chocolate (preferably Valrhona Ivoire 35%)
• ¼ cup (60 ml) fresh cream
• 2 tbsp plus 2 tsp (30 g) blueberry puree
• 2 tsp (10 ml) lemon juice

1. Macarons:

   • Sift almond flour and powdered sugar into a bowl. Add 55 g of egg whites and the purple food coloring paste.
   • Bring 150 g of sugar and 50 ml of water to a boil and cook until it reaches 244°F (118°C).
   • Whisk the remaining 55 g of egg whites with 15 g of sugar, then slowly pour in the hot sugar syrup, continuing to whisk until you get a glossy meringue.
   • Fold a little of the meringue into the almond mixture, then gently fold in the rest. Use a piping bag to form shells on a baking tray and bake at 302°F (150°C) for 8-10 minutes.

2. Blueberry Compote:

   • Mix sugar and pectin. Heat the blueberry puree and lemon juice to 104°F (40°C), add the sugar with pectin, bring to a boil and cook for a few minutes. Let cool.

3. Blueberry Ganache:

   • Melt the chocolate in a double boiler. Boil the cream, blueberry puree, and lemon juice, then pour over the chocolate. Stir until smooth and glossy. Blend with an immersion blender and refrigerate for a few hours.

4. Assembly:

   • Pair the macaron shells. Transfer the ganache to a piping bag and form a ring on half of the shells, fill with blueberry compote, and top with another shell. Store in the fridge for at least 24 hours before serving.