Dessertscambreabakes5.0
Blueberry Macaron Recipe
These blueberry macarons have a blueberry ganache filling that's made with real berries! The amount of natural blueberry flavor these macarons have is out of this world and the naturally purple filling makes them look so impressive.
👥 24 Servings⏱️ Prep & Cook: 2h 43m⏳ Prep: 2h🔥 Cook: 13 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- baking sheet
- oven
- pot
📝 Preparation Steps
1
Making the Macarons
2
In a large bowl, sift together the powdered sugar and almond meal, until no lumps remain. Set aside.
3
Add the room temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for ⏱️ 2-3 minutes, until white and foamy, then add the cream of tartar.
4
Slowly add in the granulated sugar and then increase the speed to medium high. Mix for ⏱️ 5-6 minutes until medium peaks, then add the food coloring. Continue whipping for ⏱️ 1-2 minutes longer or until stiff peaks form.
5
Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
6
Slowly fold and mix the batter smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
7
Line an upside down baking tray with a silicone baking mat.
8
Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
9
Tap the baking sheet on the counter to remove any air bubbles. You can pop any bubbles with a toothpick.
10
Let the macarons sit at room temperature to form a skin, anywhere from ⏱️ 30-60 minutes.
11
While the macarons are resting, preheat your oven to 300F/150C.
12
Bake each tray for about ⏱️ 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow them to cool completely on a wire rack before filling.
13
Making the Blueberry Ganache
14
In a small pot, heat the blueberries and heavy cream over medium heat until the edges are just at a boil, about ⏱️ 5-6 minutes.
15
Set it aside to cool.
16
When cool, blend on low until smooth, then push it through a fine mesh sieve if desired to strain out the blueberry skins.
17
Pour the cream back into the pot and bring to a gentle boil over medium heat until the edges start to bubble, then pour it over the bowl of white chocolate chips. Let it sit for ⏱️ 2 minutes.
18
Stir to emulsify the chocolate and blueberry cream. It should be a very deep purple color when fully combined. Let the ganache sit at room temperature for a few hours to chill or put it in the fridge and stir it every ⏱️ 10-15 minutes until it's thick like frosting.
19
Assembly
20
Match up like sized macaron shells and flip one of each over.
21
Pipe a dollop of the blueberry ganache in the center of the shell, then sandwich it with the other.
22
Mature the macarons in a sealed container in the fridge overnight to soften and intensify the flavor.
Nutrition Facts
calories
95 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
13 mg
protein Content
3 g
cholesterol Content
8 mg
carbohydrate Content
6 g
saturated Fat Content
2 g
unsaturated Fat Content
2 g
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