Description
A delightful recipe for Blueberry Macarons featuring vibrant blueberry ganache filling and delicate almond shells.
Ingredients
Scale
- 1 1/4 cup + 2 tsp powdered sugar
- 1 3/4 cup super fine almond meal
- 1/2 cup + 2 tbsp granulated sugar
- 3–4 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 drop Americolor Royal Blue gel food coloring
- 1/2 drop Americolor Fushia
- 1/2 cup heavy cream
- 2/3 cup white chocolate chips
- 1/2 cup fresh blueberries
Instructions
- In a large bowl, sift together the powdered sugar and almond meal until no lumps remain. Set aside.
- 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.
- 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.
- Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites until the batter flows slowly in ribbons.
- Line an upside down baking tray with a silicone baking mat.
- Fill a piping bag with a small round piping tip and pipe the batter into 1 ½ inch rounds spaced 2 inches apart.
- Tap the baking sheet on the counter to remove any air bubbles. Let the macarons sit at room temperature for 30-60 minutes to form a skin.
- Preheat the oven to 300F/150C.
- Bake each tray for about 13-14 minutes. Allow them to cool completely on a wire rack before filling.
- In a small pot, heat the blueberries and heavy cream over medium heat until just at a boil, about 5-6 minutes. Let it cool.
- Blend the cooled mixture on low until smooth, then strain through a fine mesh sieve if desired.
- Bring the cream back to a gentle boil and pour it over white chocolate chips. Let it sit for 2 minutes, then stir to emulsify.
- Match up like-sized macaron shells, pipe a dollop of the ganache in the center, and sandwich with the other shell.
- Mature the macarons in a sealed container in the fridge overnight to enhance the flavor.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Do not skip the resting time for the macarons to develop a skin.
- Allow the ganache to cool to a thick frosting consistency before using.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Blueberry Macaron, French dessert, macarons recipe, blueberry ganache