The recipe used brown sugar Mistral Demerara.

The main ingredients are starch, egg white, almond, brown sugar. For this cake whites should be aged and meringue is sustained, i.e. not bake as soon as I deposited the cookies on the paper. Egg whites for meringues I separated the day before, ie they need to be aged. ( Meringue is beaten egg white with sugar.) ( French meringue is called main, because its the easiest to cook. It is made from proteins at room temperature whipped with sugar. Sugar taking more weight than proteins. Due to the large amount of sugar, this meringue is quite stable (i.e. it holds its shape well). It is used for making meringues, cakes for cakes, for decoration.)

The whites added a little pinch of salt and blend them in a mixer. While whisking added food dye red and immediately poured a thin stream of sugar. ( Why red? Wanted to make raspberry filling, but berries from the fridge vanished.) stiffen the egg white until the sugar dissolves and soft peaks form. ( To soft, not hard, to tails ). When protein is whipped, divided it in half and added red to the blue dye.

Ground into flour almond petals and double sifted with icing sugar through a sieve. Are well mixed. Then combined the flour with proteins gently stir with a silicone spatula.

The resulting mass is put in two pastry bag with a round nozzle. ( On the ceramic mug was put on the bag with a nozzle and filled it with a teaspoon. The bag is tied, so that when the pressure from it will not escape.)

Push biscuits 3 cm in diameter on a baking sheet covered with parchment and leave for 30 minutes to dry. Checked to cookies not sticking to the finger and put bake in a preheated oven to 140 degrees, minutes and 12 - 15. ( I have a special silicone Mat for macaron, but remove the floor Mat does not work. Cookie breaks, stick to it. )

Checked on the willingness of lifting the edge of the cookie. If the well moves away from the parchment, so you can remove from the oven. The cookies turned out beautiful, fluffy skirt. Not once baked these cookies to obtain such a result.

In the course of work with cookies started filling for the macaron. Blueberries are washed and let to dry a little.

With a mixer crushed blueberries and rubbed through a sieve. In the resulting puree added starch and stirred up ( on the stove ) until thick. Cooled and added oil at room temperature. Whipped with a mixer. Put blueberry filling in a piping bag with a nozzle.

At the bottom of the cookie push the stuffing from the bag.

And covered the bottom side of another cookie.

The finished cake put into a sealed container (a box with a tight lid ) and removed for 10 - 12 hours in the refrigerator.

Before use in 20 minutes you have to get out of the refrigerator cake to become softer and softer. ( Cooking time is approximate cupcake ).