Blueberry Macaron Cake with Zéphyr Caramel Ganache

Before starting this Blueberry Macaron Cake with Zéphyr Caramel Ganache recipe, organise the necessary ingredients for the macaron shells.

For the macaron shells: Place the almond powder in a mixing bowl. I'm using a super fine almond powder which doesn't need to be ground beforehand. If you're using regular almond powder, make sure you process it beforehand until you obtain a fine powder.

Using a sifter, sift the icing sugar over the almond powder.

The result is a homemade tant pour tant. You can also use a pre-made tant pour tant mix.

Add a pinch of purple colouring...

... and carmine red colouring.

Combine carefully and add half of the egg whites.

Combine with a rubber spatula...

... until the consistency is homogeneous.

Pour the water in a saucepan...

... then add the castor sugar and bring to a boil.

Pour the remaining egg whites in the stand mixer recipient...

... and start beating.

When the sugar starts boiling, increase the speed on the mixer so the egg whites are firm at the same time as when the sugar reaches 118°C. I recommend using a digital probe thermometer.

When the sugar reaches 118°C, the egg whites should be firm. Gradually add the cooked sugar to the beaten egg whites, pouring it against the inner side of the bowl. Make sure the sugar doesn't touch the wires of the whisk to avoid splashes of boiling sugar.

Beat until cooled down completely.

The Italian meringue is now ready.

Add 1/4 of the meringue over the almond preparation.

Combine carefully with a spatula until smooth.

Add the rest of the Italian meringue...

... and combine with a pastry scraper. This operation is called 'macaronage'. If you mix the preparation excessively, the result will be too liquid. We want something homogeneous and smooth, but not liquid.

This is what the result should look like this.

Transfer into a piping bag fitted with a plain nozzle Ø 10mm.

Place a tart ring Ø 18 cm on a sheet of greaseproof paper and draw two circles with a pencil.

Flip the baking paper so the drawings are not in contact with the preparation.

In one of the circle marks, pipe the macaron paste in a spiral pattern.

Repeat the same operation with the second disc.

Bake in a fan-assisted oven at 160°C (gas 3) for about 15 minutes. Baking time might vary according to the type of oven.

For the Zéphyr caramel caramel (make the day before): Heat the whipping cream in a saucepan.

Pour the boiling cream over the Zéphyr caramel white chocolate pistoles in a pouring jug.

Mix with a Bamix hand blender until homogeneous.

Transfer into a bowl...

... then cover the surface with cling film. Set aside to cool for at least 4 hours, or ideally overnight if you can make it the day before.

For the blueberry confit: Organise all the necessary ingredients.

Pour the blueberry purée in a saucepan and add the lemon juice.

Add the blueberries...

... and half of the castor sugar.

In a separate recipient, combine the rest of castor sugar with pectin NH coating.

Bring the blueberry preparation to a boil...

... then add the sugar and pectin mix while whisking. This is important to avoid lumps.

Continue cooking for 1 or 2 minutes while whisking to activate the properties of the pectin.

When the blueberry confit is cooked, remove the pan from the heat and transfer into a bowl.

Cover the surface with cling film. Set aside at room temperature or in the fridge.

The macaron shells are cooked when a little collar has formed and they have slightly risen. Remove from the oven and set aside to cool at room temperature.

When the blueberry confit has set, remove the cling film and combine with a spatula...

... until homogeneous (the consistency should be similar to marmalade).

Pour the blueberry confit in a piping bag fitted with a plain nozzle Ø 5 mm (nozzle optional).

When the ganache is cold, remove the cling film and collect the preparation stuck to it. The texture should be semi liquid.

Place the ganache in the stand mixer recipient (stored in the freezer beforehand).

Combine with the whisk...

... until the texture is similar to whipped cream. Don't whip excessively, otherwise the texture will turn grainy.

Transfer into a piping bag fitted with a plain nozzle Ø 10mm.

When the macaron biscuits are at room temperature, flip one over your workbench.

Pipe the ganache into drops, starting with a row on the outer edge...

... then pipe spirals in the centre.

Pipe the blueberry confit over the ganache spiral.

Cover the blueberry confit with another layer of ganache (pipe into a spiral pattern).

Place the second macaron biscuit on top, pressing gently so the biscuit sticks to the ganache. The filling should not come out around the sides.

Sprinkle the surface of the biscuit with Codineige decorating sugar...

... and arrange a few blueberries...

... an edible flower, redcurrants, gold-coated few whole almonds.

The blueberry macaron cake with caramelized white chocolate ganache is now done. Reserve in the fridge until ready to serve. Enjoy!