Chef Sammy
Course Dessert
Cuisine American


  • 1 3/4 cup Powdered
  • 1 cup Almond Flour
  • 3 Egg whites large
  • 1/4 teaspoon Tartar cream
  • Salt
  • 1/4 cup Sugar
  • 1/2 teaspoon Vanilla
  • Food color ( I add a few drops of beetroot juice but you can do whatever you prefer)


  • 4 oz Cream Cheese
  • 3 tablespoons Heavy cream
  • 2 tablespoons Blueberry jam
  • 1 cup Powdered sugar
  • Salt


  • Line your baking sheets with your macaroon silpat mats.
  • Beat egg whites with cream of tartar till frothy.
  • Add salt and sugar and beat till glossy.
  • Add the powdered sugar and almond flour to mixing bowl folding it a spoonful at a time.
  • Stir in your beetroot juice or food color Fill your icing bag and pipe circles the size of the rounds on your silpat
  • Tap the baking tray about 20 times on the counter to remove all the air bubbles
  • Let the cookies sit at room reform an hour or until it develops a skin
  • Bake for 29 minutes at 250 till done.
  • Remove and cool completely


  • Combine all ingredients till smooth.
  • Fill your icing bag and pipe the macaroon and sandwich it.
  • Let it rest and set for an hour or so then enjoy .
Keyword Bakery

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