Ingredients
Directions
- Begin by placing parchment paper on baking sheets.
- Place egg whites and sugar in a double boiler and whisk until the sugar is melted and the consistency is frothy.
- Transfer the egg white mixture to a stand mixer or large bowl and whisk mixture on high speed for a few minutes, until firm peaks form when beaters are lifted.
- Sift the powdered sugar and flour together before adding into the egg white mixture, folding gently to combine. Add in a couple of drops of purple food coloring.
- Keep folding until the mixture is not too runny, but not overmixed.
- Prepare a piping bag with a round tip, and place mixture into the bag.
- Pipe as many 1 1/2 in circles as you can onto the parchment paper, and once the tray is full, tap it against the countertop to remove air bubbles.
- Let these circles dry for about 30 minutes or until the surface appears dry when gently touched.
- Preheat the oven to 325 degrees Fahrenheit.
- Bake one tray at a time for about 4-5 minutes, then rotate trays in and out of the oven. Rotate once more for 2-4 minutes if needed.
- Once finished baking, let the macaroons cool while preparing the blackberry jam center.
- Using a small to medium saucepan, combine blackberries, maple syrup, and lemon juice, bringing them to a boil. Stir for about 5 minutes, making sure to break up the blackberries as you go.
- In a small bowl or measuring cup, combine cornstarch and cold water, before reducing the heat on the saucepan and add cornstarch mixture.
- Bring it back to a boil until mixture thickens. Strain the mixture through a mesh strainer, pressing down to maintain as much of the jam as you can.
- Place the jam in the fridge to cool.
- Once both the macaroons and jam have cooled, place blackberry jam into a new large piping bag with a round tip.
- Grab a macaroon, piping a circle of blackberry jam in the middle before placing another cookie on top. Repeat until all have been piped and stacked. Enjoy!