These blueberry macarons bring together everything you love about a classic French macaron with a fruity twist. The shells have smooth tops, pretty ruffled feet, and a delicate crunch that gives way to a soft, chewy center. The blueberry buttercream adds a burst of fruity flavor and a lovely purple hue without overpowering the almond shells. Although macarons require a little patience, the ingredients are simple, and following a few key techniques makes the process much easier. You can prepare the shells and filling separately, customize the color, and even make them ahead for celebrations, afternoon tea, or homemade gifts.
Ingredients
For the macaron shells
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100 g (about 1 cup) finely ground almond flour
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100 g (about ¾ cup plus 2 tbsp) powdered sugar
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75 g (about 2½ large) egg whites, at room temperature
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75 g (⅓ cup plus 1 tbsp) granulated sugar
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¼ tsp cream of tartar (optional)
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A small amount of purple or blue gel food coloring (optional)
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½ tsp vanilla extract (optional)
For the blueberry buttercream filling
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75 g (½ cup) fresh or frozen blueberries
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1 tsp lemon juice
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80 g (⅓ cup plus 1 tbsp) unsalted butter, softened
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120 g (1 cup) powdered sugar, sifted
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½ tsp vanilla extract
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A pinch of salt
Directions
1. Prepare the baking sheets. Line two baking sheets with parchment paper or silicone macaron mats. If you’re new to making macarons, use a template beneath the parchment to help pipe evenly sized shells.
2. Prepare the dry ingredients. Sift the almond flour and powdered sugar together into a bowl. Break up any lumps and discard large almond pieces that won’t pass through the sieve. This helps create smooth macaron shells.
3. Whip the egg whites. Place the egg whites in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until foamy. Add the cream of tartar if using, then gradually add the granulated sugar while continuing to beat.
4. Make a stiff meringue. Increase the mixer speed to medium-high and beat until the meringue is glossy and forms stiff peaks. When you lift the whisk, the peak should stand upright without drooping. Add the gel food coloring and vanilla, if using, and mix briefly until evenly distributed.
5. Fold in the dry ingredients. Add the almond flour mixture to the meringue in two or three additions. Using a spatula, fold gently while scraping around the bowl. Continue until the batter flows slowly from the spatula in a thick ribbon and the ribbon settles back into the batter within about 10–20 seconds. Avoid overmixing, which can make the shells spread too much.
6. Pipe the shells. Transfer the batter to a piping bag fitted with a round tip. Pipe circles approximately 3–4 cm (1¼–1½ inches) wide onto the prepared baking sheets, leaving space between each one. Tap the baking sheets firmly against the counter several times to release trapped air bubbles. Pop any visible bubbles with a toothpick.
7. Let the shells rest. Leave the piped shells at room temperature until the surfaces feel dry to a light touch and the batter doesn’t stick to your finger. This may take 20–60 minutes or longer depending on humidity. Don’t skip this step if the shells are still tacky.
8. Bake the macarons. Preheat the oven to 150°C (300°F), or slightly lower if your oven runs hot. Bake one tray at a time for approximately 14–18 minutes. The shells should develop ruffled feet and feel set when gently touched. Allow them to cool completely on the baking sheet before removing them.
9. Make the blueberry reduction. While the shells cool, place the blueberries and lemon juice in a small saucepan over medium-low heat. Cook for 5–8 minutes, stirring and gently crushing the berries, until they release their juices and the mixture thickens. Strain if desired, then simmer briefly if needed to obtain a thick puree. Cool completely before using.
10. Prepare the buttercream. Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Beat in the vanilla, salt, and 1–2 tablespoons of the cooled blueberry reduction, adding it gradually until the filling has a pleasant blueberry flavor and pipeable consistency. If it becomes too soft, add a little more powdered sugar or chill it briefly.
11. Fill the macarons. Pair the cooled shells by size. Pipe a small ring or mound of blueberry buttercream onto the flat side of half the shells. Gently press a matching shell on top to create a sandwich.
12. Chill before serving. Place the filled macarons in an airtight container and refrigerate for 12–24 hours to allow the filling to soften the centers slightly. Bring them to room temperature for about 15–20 minutes before serving for the best flavor and texture.
Servings and Timing
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Serves: About 18–22 filled macarons, depending on size
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Prep time: 40 minutes
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Resting time: 20–60 minutes
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Baking time: 14–18 minutes per tray
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Filling and assembly: 20 minutes
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Maturing time: 12–24 hours
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Total time: Approximately 2 hours of active and preparation time, plus chilling
Variations
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Blueberry cream cheese filling: Replace part of the buttercream with a small amount of cream cheese for a tangier flavor. Keep the filling firm and refrigerate the macarons.
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Lemon blueberry macarons: Add a little extra lemon zest to the buttercream for a bright citrus flavor that complements the blueberries.
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White chocolate blueberry: Melt 100 g (3½ oz) white chocolate, let it cool until just fluid, and incorporate it into a suitable buttercream filling for a richer, sweeter result.
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Blueberry cheesecake: Add a small amount of finely crushed graham crackers to the center of the filling for a cheesecake-inspired variation.
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Ombre purple shells: Divide the batter before coloring and use slightly different amounts of gel coloring to create several shades of purple.
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Fresh blueberry center: Pipe a ring of buttercream and add a tiny dab of thick blueberry reduction in the middle. Avoid watery filling, which can make the shells soggy.
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Vanilla blueberry: Keep the shells plain and let the blueberry buttercream provide all the color and fruity flavor.
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Dairy-free option: Use a suitable plant-based butter alternative for the filling and check the ingredients of the almond flour, sugar, and coloring. The shell recipe is naturally dairy-free when made without dairy-containing additions.
Storage and Reheating
Store filled blueberry macarons in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15–20 minutes before serving so the buttercream softens and the flavors become more noticeable.
For longer storage, freeze the filled macarons in a freezer-safe airtight container for up to 2 months, separating layers with parchment paper. Thaw them overnight in the refrigerator, then bring them to room temperature before serving.
Unfilled macaron shells can be stored in an airtight container in the freezer for up to 2 months. Thaw them while still covered to reduce condensation. Macarons don’t need reheating; heat can soften the shells and damage the filling.
FAQs
Why did my macarons crack?
Cracked shells can result from trapped air bubbles, insufficient resting time, or an oven that’s too hot. Tap the trays after piping, pop visible bubbles with a toothpick, let the shells develop a dry surface, and use an oven thermometer to check the temperature.
Why don’t my macarons have feet?
The ruffled feet form as the shells rise during baking. A batter that’s overmixed, an oven that’s too cool, or shells that haven’t rested properly can affect their development. Check your oven temperature and make sure the batter reaches the correct flowing consistency.
Can I use frozen blueberries for the filling?
Yes. Frozen blueberries work well without needing to be thawed first. Cook them with the lemon juice until the mixture thickens, then cool it completely. A thick reduction is important because excess liquid can make the buttercream runny.
Do I need to use food coloring?
No. The macarons will still taste delicious without coloring. For a soft purple or blue shade, use a small amount of gel food coloring rather than liquid coloring, which can alter the batter’s consistency.
Can I make blueberry macarons without almond flour?
Traditional French macarons rely on finely ground almonds for their characteristic texture. Replacing almond flour directly with regular flour won’t produce the same result. If you need a nut-free version, use a recipe specifically developed and tested with an alternative flour.
Why are my macaron shells hollow?
Hollow shells can result from an unstable meringue, improper folding, or baking conditions that cause the shells to rise too quickly. Whip the egg whites to stiff, glossy peaks, fold the batter to the correct consistency, and experiment with small adjustments to your oven temperature.
How do I know when the macarons are baked?
The tops should look set, and the shells should not wobble significantly when touched very gently. Baking time varies by oven and shell size, so test one tray before baking the rest if you’re unsure.
Can I make these macarons ahead of time?
Absolutely. Macarons are excellent make-ahead treats because they benefit from resting in the refrigerator after filling. You can bake the shells a few days in advance, store them airtight, and fill them the day before serving.
Conclusion
These blueberry macarons are a delightful combination of delicate almond shells and creamy, fruity blueberry buttercream. Their pastel colors and elegant appearance make them perfect for birthdays, afternoon tea, celebrations, or thoughtful homemade gifts. While macarons take a little practice, careful measuring, gentle folding, and proper resting will help you achieve beautiful results. Make a batch, let the flavors mature overnight, and enjoy these sweet little treats with your favorite cup of tea or coffee.
Print
These Blueberry Macarons are delicate French sandwich cookies featuring crisp, lightly chewy almond shells with a beautiful purple-blue color and a smooth, creamy blueberry filling. Made with finely ground almond flour, whipped egg whites, and powdered sugar, these elegant treats have a soft center and a fruity flavor that balances sweetness with a hint of tanginess. Perfect for celebrations, afternoon tea, dessert tables, or homemade edible gifts, these blueberry macarons are as beautiful as they are delicious.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- Yield: 20 macarons
- Category: undefined
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 100 g almond flour, finely ground
- 100 g powdered sugar
- 75 g egg whites, preferably aged overnight in the refrigerator and brought to room temperature
- 75 g granulated sugar
- 1/4 tsp cream of tartar, optional
- Blue or purple gel food coloring, optional
- 1/2 tsp vanilla extract, optional
- For the blueberry filling:
- 100 g fresh or frozen blueberries
- 1 tbsp (15 ml) lemon juice
- 1 tbsp granulated sugar, or to taste
- 115 g unsalted butter, softened
- 180 g powdered sugar, sifted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the blueberry filling first. Place the blueberries, lemon juice, and 1 tablespoon of sugar in a small saucepan over medium-low heat. Cook for 8 to 12 minutes, stirring and gently crushing the berries, until they release their juices and the mixture thickens.
- Strain the blueberry mixture through a fine-mesh sieve to remove skins and seeds if desired. Return the puree to the pan and cook briefly if needed until very thick. Cool completely before using.
- Line two baking sheets with parchment paper or silicone macaron mats. Prepare a piping bag fitted with a round tip.
- Sift the almond flour and powdered sugar together into a large bowl, discarding any large pieces. This helps create smooth macaron shells.
- In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar if using, then gradually add the granulated sugar while beating.
- Continue whipping until the meringue forms stiff, glossy peaks. Add a small amount of blue or purple gel coloring and vanilla if desired, mixing just until evenly colored.
- Fold the sifted almond flour and powdered sugar mixture into the meringue in batches. Use a spatula to gently fold and press the batter against the sides of the bowl until it flows slowly in a thick ribbon and settles back into itself within about 10 to 20 seconds.
- Transfer the batter to the prepared piping bag. Pipe evenly sized circles, approximately 1 1/2 inches (3.8 cm) wide, onto the baking sheets, leaving space between them.
- Tap each baking sheet firmly against the counter several times to release trapped air bubbles. Pop any visible bubbles with a toothpick.
- Let the piped shells rest at room temperature for approximately 20 to 60 minutes, or until the surfaces feel dry to a gentle touch and no batter sticks to your finger. Resting time varies with humidity.
- Preheat the oven to 300°F (150°C). Bake one tray at a time for approximately 14 to 18 minutes, depending on your oven and shell size. The shells should have formed feet and should release from the parchment once cooled.
- Allow the shells to cool completely on the baking sheet before carefully removing them.
- To make the buttercream, beat the softened butter until creamy and pale. Gradually add the sifted powdered sugar, then beat in the cooled blueberry reduction, vanilla, and a pinch of salt until smooth and fluffy. Add the puree gradually so the filling stays thick enough to pipe.
- Transfer the filling to a piping bag. Pair shells of similar size and pipe a small amount of blueberry buttercream onto the flat side of half of them.
- Gently sandwich the remaining shells on top, pressing lightly until the filling reaches the edges without squeezing out.
- Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow the flavors and textures to develop. Bring them to room temperature before serving.
Notes
- Measure ingredients with a digital kitchen scale for the most consistent results. Macarons are sensitive to ingredient ratios.
- Make sure the mixing bowl and beaters are completely clean and free from grease, which can prevent egg whites from whipping properly.
- Use gel food coloring rather than liquid coloring to avoid adding excess moisture to the batter.
- The macaronage stage is important. Batter that is under-mixed may produce pointed shells, while over-mixed batter may spread too much and fail to develop proper feet.
- Humidity can affect drying time. Allow the shells to form a dry surface before baking, and extend the resting time if necessary.
- Oven temperatures vary, so test one tray first if you are new to making macarons. An oven thermometer can help improve consistency.
- Cook the blueberry puree until thick and remove excess moisture before adding it to the buttercream. Too much liquid can make the filling runny.
- If you prefer a simpler filling, use blueberry jam mixed into buttercream, adding it gradually to maintain a pipeable consistency.
- For a stronger blueberry flavor, add a little extra concentrated blueberry reduction rather than additional liquid.
- Store filled macarons in an airtight container in the refrigerator for up to 4 days.
- Freeze assembled macarons in an airtight freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 115
- Sugar: 15 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
