Blueberry Apricot Macaroons

I found a recipe for macaroons written down on a post-it note in one of my cookbooks and decided to take on the challenge of making these bite-sized treats one Sunday afternoon. I had just made a batch of blueberry apricot jam and thought that would make a nice filling if I folded it into some homemade whipped cream...Macaroons:1 3/4 cup organic powdered sugar3/4 cup Bob's Red Mill almond meal/almond flour3 egg whites2 Tablespoons organic fine sugarLine a baking sheet with parchment paper.Pour the powdered sugar and almond flour through a fine mesh sieve. Mix. Whip the eggs whites until soft peaks form, then slowly add the sugar. Fold the powdered sugar/almond flour mixture into the egg whites. Add a drop of food coloring here and mix in if you'd like. You can also add a drop of beet juice if you are not interested in using food coloring. Add mixture to a pastry bag fitted with a small tip....then start forming the cookies. The cookies should be about one inch in diameter initially as they will spread just a bit. Let sit at room temperature for about 45 minutes. Meanwhile, preheat the oven to 300 degrees and make the filling (see recipe below). Place baking sheet in the oven and bake for about 15 minutes until the macaroons have formed "feet". Let cool completely. Gently remove macaroons from parchment paper. Spoon whipped cream filling onto one cookie and place another cookie on top to create a little sandwich. Serve immediately.Blueberry Apricot Whipped Cream Filling:First you will need to make Blueberry Apricot Jam:1 pint of blueberries4 apricots, choppedJuice from one lemon1/4 cup organic sugarMix ingredients and let sit in the fridge for at least one hour. Then place in a non-stick pot over medium heat and bring to a boil. Reduce heat then let mixture simmer until thickened (about 30 minutes). Blend mixture in a blender or you can use an immersion blender. Let cool. Store in an airtight container in the fridge.Whipped Cream:1 pint heavy whipped cream1 Tablespoon sugarWhip cream in stand mixer on medium-high speed until it becomes whipped cream (about 4-5 minutes). Add sugar. Mix.Fold in 1/4 cup of the Blueberry Apricot Jam into the whipped cream. Store in the fridge.You will have leftover whipped cream filling. Enjoy as a topping for french toast or crepes on a Monday morning...Photo + Styling by Cassie WinslowBlueberry Apricot Whipped Cream Filling Recipe by Cassie WinslowMacaroon Recipe by: It's a mystery...