Instructions

FOR THE SUGAR COOKIES

Preheat oven to 400 degrees.

Cream together butter and sugar in a mixing bowl, until combined.

Mix in eggs and vanilla.

Stir in flour, baking powder and salt.

Mix on med-hi until combined.

You'll know your cookie mix is ready when most of it sticks to the mixing paddle.

Roll dough out onto a large sheet of parchment (about 1/2 inch thick)

Cut into two large macaron shapes with jumbo macaron cutter.

Cut the parchment in half and transfer the jumbo macaron cutout onto two separate baking sheets.

Bake cookies on a parchment lined baking sheet for about 6 minutes.

Remove from heat and cool completely to prepare for decorating.

FOR THE JAM:

Place the blueberries, sugar, lemon juice and vanilla into a pot.

Heat on medium high until incorporated and bubbling.

Stir in 1 TSP pectin powder and mix until incorporated.

Continue to cook on medium heat until the blueberry jam begins to thicken.

Add 1 additionL TSP of pectin powder if jam is still too thin.

Transfer finished jam to the fridge to cool.

Place cooled jam in a piping bag for cookie filling.

FOR THE ROYAL ICING:

Combine powdered sugar and meringue powder in the bowl of an electric mixer.

Add extract and water and beat on high for about 5 minutes.

Mix in purple food colors.

FOR PIPING:

The icing will be very thick. Add warm water a few splashes at a time until the frosting is the consistency of toothpaste. This is for piping. Spoon out 1/4 of the toothpaste-like icing to a tipless piping bag. Seal closed.

FOR FLOODING:

Add the rest of the water to the remaining royal icing and mix on medium until combined. The consistency of this icing should be slightly runny. Use a few drops of water at a time or even a spray bottle to achieve the desired icing consistency. If you run a spatula through the icing it should take around 5-6 seconds to disappear. That's when you know it's ready! Transfer flood icing to tipless piping bag and seal closed.

Set aside to set.

FOR THE VANILLA FROSTING

Combine all ingredients into the bowl of an electric mixer. Mix until incorporated and to taste. You can add a little more powdered sugar if you prefer a sweeter frosting.

Transfer the frosting to a piping bag fitted with Wilton star tip 6B.

COOKIE CAKE ASSEMBLY:

1ST COOKIE - ROYAL ICING (See Video).

With the paste-like icing, slowly outline the top edge of the first macaron cookie to create the macaron shell.

Then pipe a macaron shell outline on the bottom edge of the cookie.

Flood the top and bottom outlined macaron shapes with the thinner icing, using a toothpick or scribe to spread it evenly around the cookie.

Quickly poke away any air bubbles you find using toothpicks, before the icing dries.

Once the macaron cookie has set, add the decorative macaron feet (or ruffles). Using the paste-like icing gently and evenly pipe a ruffle design ONto the bottom of the top shell and the top of the bottom shell. See to video for reference.

Set aside.

2ND COOKIE.

Begin by piping stars of the purple frosting onto the macaron cookie until covered. Start from the outside and work your way in.

If the frosting isn’t perfect it’s okay because you’ll be stacking a second cookie on top and won’t see any imperfections.

Pipe the cooled blueberry jam in between the frosting that's been piped onto the 2nd cookie.

1ST COOKIE:

Stack the 1st macaron cookie right on top (covering in frosting)

Once stacked, pipe the center of the macaron cookie with a row of frosting stars.

Then top with fresh blueberries, flowers and candies.

I recommend making the cookie the night before you plan to eat it.

For toppings like flowers, add them the morning of serving.

Cut cake into pieces and serve on small plates. The cookie cakes are soft enough to eat like a real cake with a fork, or for more fun your hands!