Lingonberry and Elderflower Macarons

Directions

• Line 2 or 3 heavy baking sheets with parchment paper or Silpat mats. Lay a template underneath or make circles by dipping round cutter into a tiny bit of batter and dapping on the sheet. This will help to ensure even sized shells.
• Add the powdered sugar and almond meal to a food processor and pulse until the mixture is finely ground, about 15 seconds.
• Sift the almond meal and powdered sugar into a large bowl. Set aside.
• Make sure that your mixer bowl and whisk attachment are clean by wiping out with a paper towel that is dampened with some lemon juice or vinegar. Place the egg whites and a pinch of cream of tartar in the bowl .
• Turn the mixer on medium speed and whip the whites with the cream of tartar until they look like a light foam. The foam should be light and should not have any structure.
• Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high.
• Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme. Add the gel color and the vanilla.
• Keep the mixer at medium-high speed and whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Whip to stiff peaks.
• Transfer the whites to a medium bowl.
• Sift in the almond meal mixture in three increments.
• Fold the mixer until combined, about 6 or 7 times. Push the mixture halfway up the side of the bowl, using the flat side of a spatula all the way around the bowl. Then scrape the mixture down to the center of the bowl.
• Repeat three times then check to see if the mixture slides slowly down the side of the bowl. The mixture should be lava-like.
• Put the mixture in a piping bag fitted with a medium round tip. Pipe rounds onto the prepared baking sheets by making one round dollop, not by piping around in circles. This will allow air pockets to form, giving you hollow or cracked shells.
• Slam each sheet hard four to six times on the counter, holding the parchment sheets down with your thumbs.
• Let the unbaked macarons dry until they are dry to the touch. Drying time depends on humidity. This could be anywhere from 15 to 60 minutes.
• While the macarons are drying, preheat the oven to 330F/170C.
• Bake one sheet at a time on the middle rack.
• Check at 11 minutes. If the tops slide away from their base, then bake for 2 more minutes. The macarons should release without sticking.
• Let the macaroons cool for 10 minutes before removing from the pan.
• Make the curd
• Add all ingredients into a medium saucepan and cook over medium-low heat, whisking constantly, until the butter is melted and all the ingredients are mixed.
• Turn the heat up to medium and cook for about 4-6 minutes, whisking constantly. The mixture should coat the back of a spoon and leave a clear line when you run your finger across the back of the spoon.
  
• Pour the mixture through a strainer to remove any small bits of cooked egg. Transfer to a bowl, lay cling film directly on the surface of the curd and place in the refrigerator until fully chilled.
• Make the Buttercream
• In the bowl of a stand mixer, beat the butter with the paddle attachment until it is light and fluffy. Add half of the powdered sugar and turn the mixer on low until incorporated. Turn mixer up to medium and beat for 1 minute. Add the milk and 1 Tablespoon Cordial. Mix to combine. Add the remaining powdered sugar 1/4 cup at a time until you reach your desired consistency. You may need a little more or a little less. Add salt and beat for 2 minutes until light and fluffy.
• Assemble the Macarons
• Pair up the macaron shells so that the sizes are as similar as possible.
• Pipe a ring around the underside of one macaron shell. Pipe a small amount of the curd into the empty center.
• Sandwich the matching shell on top gently.
• Store in an airtight container in the refrigerator. Allow to mature in the refrigerator for at least 24 hours. Bring to room temperature for 30 minutes before serving!