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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.

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

  1. 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.
  2. 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.
  3. Line two baking sheets with parchment paper or silicone macaron mats. Prepare a piping bag fitted with a round tip.
  4. Sift the almond flour and powdered sugar together into a large bowl, discarding any large pieces. This helps create smooth macaron shells.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Tap each baking sheet firmly against the counter several times to release trapped air bubbles. Pop any visible bubbles with a toothpick.
  10. 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.
  11. 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.
  12. Allow the shells to cool completely on the baking sheet before carefully removing them.
  13. 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.
  14. 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.
  15. Gently sandwich the remaining shells on top, pressing lightly until the filling reaches the edges without squeezing out.
  16. 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

Find it online: https://thefamilycooking.com/blueberry-macarons/