Sunny Priyan
Sift together almond flour and powdered sugar to create a fine, smooth mixture.
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Beat egg whites until foamy, then gradually add sugar and whip to stiff peaks. Add a drop of purple or blue food coloring if desired.
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Carefully mix the almond flour blend into the meringue until the batter is smooth and flows slowly, like lava.
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Pipe small circles onto a baking sheet lined with parchment paper. Let them rest for 30-60 minutes until a skin forms on top.
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Preheat the oven at 300°F (150°C) and bake for 12-15 minutes, or until the shells are firm.
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Pair the shells and fill with blueberry buttercream, jam, or ganache. Chill for at least 24 hours. Serve to your loved ones-and enjoy!
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