French Blackberry Mini Macarons

• 3 None egg whites
• 1/4 cup granulated sugar
• 2-3 drops purple food coloring
• 1 1/4 cups powdered sugar, plus extra to dust
• 1 1/4 cups ground almonds
• 2.5 oz blackberries, pushed through a fine-mesh sieve
• 1/2 cup blackberry jam

1. Preheat oven to 300u0b0F. Grease 2-3 baking trays and line with parchment paper.
2. In a stand mixer, whip egg whites to soft peaks. Add sugar and a few drops of food coloring. Whip until sugar dissolves. Fold in powdered sugar, ground almonds and 1 tbsp blackberry puree. Transfer to a piping bag fitted with a 1/3 inch plain tip. Pipe 1 inch rounds, around 3/4 inch apart, onto prepared trays. Tap trays on a flat work surface so macarons spread slightly. Let stand for 45 mins, or until macarons feel dry to the touch.
3. Bake for 15 mins. Let cool on trays.
4. Sandwich macarons together with jam. Dust with extra powdered sugar.

egg whites, granulated sugar, coloring, powdered sugar, ground almonds, blackberries, blackberry jam

Taken from recipes-plus.com/api/v2.0/recipes/36926 (may not work)