STEP 1

For the flourless biscuits:

STEP 2

Whip egg whites with powder sugar

STEP 3

Add juice of the beetroot

STEP 4

Mix thoroughly with finely chopped cashews

STEP 5

Bake on a low heat until ready

STEP 6

For the blueberry curd:

STEP 7

On a well heated pan let the blueberries simmer slowly with powder sugar and egg yolk until firm consistency

STEP 8

Place blueberry curd into the fridge for at least half an hour

STEP 9

Let the macarons rest until cooled down

STEP 10

Than place the blueberry curd between macarons and place them into the fridge to enjoy in the morning with a cup of good cappuccino