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.
I just LOVE blueberries. They are so light and delicate and perfect for making cakes and cookies with.
When I decided that I wanted to make blueberry macarons, I knew I wanted to make them different than everyone else.
Instead, of jam, the macarons are filled with the most amazing sweet and tart blueberry white chocolate ganache. I have to say I am in no way a fan of white chocolate. I generally avoid making anything white chocolate at all costs!
But I have to say, this blueberry ganache is PERFECT. Since blueberries have a naturally not-too-sweet flavor they paired perfectly with the white chocolate and shells.
It may just be the best macaron flavor I've ever made. You'll have to try them for yourself, I guarantee you'll love them!
Jump to:
why you'll love these blueberry macarons
- Fresh blueberry flavor
- Creamy ganache filling
- Soft and chewy macaron cookies
- Perfect for any occasion!
ingredient notes
- Blueberries: These blueberry macarons use fresh blueberries to flavor the ganache. I do not recommend using frozen blueberries because they will water down the heavy cream.
- Food coloring: Always use a gel and not liquid food coloring. My favorite brand is Americolor!
- Heavy cream: The heavy cream makes our ganache thick enough to be piped but still soft.
- Sugar: A superfine sugar is best for macaron because it dissolves easier in the egg whites.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful tools & equipment
- Kitchen scale: Weighing your ingredients accurately will help you produce consistently successful results each time.
- Silicone baking mat: I prefer to use silicone baking mats because it works best for my oven but you can also use parchment paper as well!
instructions
Step 1: Sift the almond meal and powdered sugar into a medium bowl and set aside.
Step 2: Mix the egg whites in a stand mixing bowl at low speed for 3-4 minutes with the whisk attachment. When the whites are foamy, add the cream of tartar. Continue mixing until the whites reach a soft peak, then gradually sprinkle in the sugar by the spoonful. Keep mixing until the whites are at a stiff peak.
Step 3: Use a rubber spatula to fold in the dry ingredients a third at a time to the meringue. Add the food coloring to the bowl.
Step 4: Slowly scrape and fold the batter around the bottom of the bowl to deflate some of the air. This process is known as the macaronage.
Step 5: The batter is ready when you can draw a few figure 8's continuously.
Step 6: Pipe the batter with a Wilton #12 tip into 1 ½ inch shells on a lined baking tray. Then drop the tray on the counter to release any air bubbles which you can pop with a toothpick.
Let the shells rest at room temperature until a skin forms, anywhere from 30-60 minutes.
Step 7: While the macarons are resting, make the blueberry ganache. Add the cream and blueberries to a pot over medium-low heat for 5-6 minutes until the edges are bubbling. Then set it aside to cool in the fridge.
Step 8: When the cream is cool, pour it into a blender and blend until smooth. Then pour it back into the pot and bring it back to a boil just around the edges again. Pour the warm cream over the white chocolate chips and let it sit for two minutes.
Step 9: Once the chocolate is melting, stir the ganache with a spoon until completely smooth. Place it in the fridge to help it set, stirring every 10-15 minutes, or leave it out at room temperature. Just don't forget about it if it's in the fridge or it will get too hard!
Step 10: When the ganache looks thick like frosting, it's ready to pipe!
Step 11: Fill a piping bag with the ganache and pipe a dollop in the center of a macaron shell.
Step 12: Sandwich the ganache with another shell, then place them in a container to mature in the fridge overnight.
expert macaron baking tips
- Separate your own eggs: Fresh egg whites are best for making macarons. You should not use carton egg whites!
- Carefully read directions: I recommend reading through the entire post and recipe at least once!
- Don't substitute ingredients: You can substitute the filling flavor and ingredients, but the main cookie ingredients should not be substituted.
storage & freezing
- Fridge: Store the macarons in a sealed container or wrapped on a tray for up to a week! The macarons will naturally harden in the fridge so I recommend letting them come to room temperature before eating.
- Room temperature: Macarons will stay fresh for about 1-2 days at room temperature in a sealed container.
- Freezer: You can store the shells and filled macarons in the freezer for up to one month.
faq's
I love Americolor gel food coloring! I use this brand for all of my macarons as they are true to color. You should use gel, not liquid, otherwise, it can mess with the macaron ingredient ratio.
I have the ingredients listed in cup measurements, but I highly recommend getting a scale! They can save you time and are very affordable.
more macaron recipes you'll love!
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Recipe 📖
Blueberry Macaron Recipe
Ingredients
Macaron Shell
- 1 ¼ cup + 2 tsp powdered sugar
- 1 ¾ cup super fine almond meal
- ½ cup + 2 tbsp granulated sugar
- 3-4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 drop Americolor Royal Blue gel food coloring
- ½ drop Americolor Fushia
Blueberry Ganache Filling
- ½ cup heavy cream
- ⅔ cup white chocolate chips
- ½ cup fresh blueberries
Instructions
Making the Macarons
- In a large bowl, sift together the powdered sugar and almond meal, until no lumps remain. Set aside.1 ¼ cup + 2 teaspoon powdered sugar, 1 ¾ cup super fine almond meal
- 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.3-4 large egg whites, ¼ teaspoon 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.½ cup + 2 tablespoon granulated sugar, ½ drop Americolor Fushia, 1 drop Americolor Royal Blue gel food coloring
- Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
- 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.
- 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 over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
- Tap the baking sheet on the counter to remove any air bubbles. You can pop any bubbles with a toothpick.
- Let the macarons sit at room temperature to form a skin, anywhere from 30-60 minutes.
- While the macarons are resting, preheat your oven to 300F/150C.
- 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.
Making the Blueberry Ganache
- 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.½ cup fresh blueberries, ½ cup heavy cream
- Set it aside to cool.
- When cool, blend on low until smooth, then push it through a fine mesh sieve if desired to strain out the blueberry skins.
- 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.⅔ cup white chocolate chips
- 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.
Assembly
- Match up like sized macaron shells and flip one of each over.
- Pipe a dollop of the blueberry ganache in the center of the shell, then sandwich it with the other.
- Mature the macarons in a sealed container in the fridge overnight to soften and intensify the flavor.
Notes
- Blueberries: These blueberry macarons use fresh blueberries to flavor the ganache. I do not recommend using frozen blueberries because they will water down the heavy cream.
- Food coloring: Always use a gel and not liquid food coloring. My favorite brand is Americolor!
- Heavy cream: The heavy cream makes our ganache thick enough to be piped but still soft.
- Sugar: A superfine sugar is best for macaron because it dissolves easier in the egg whites.
- Separate your own eggs: Fresh egg whites are best for making macarons. You should not use carton egg whites!
- Carefully read directions: I recommend reading through the entire post and recipe at least once!
- Don't substitute ingredients: You can substitute the filling flavor and ingredients, but the main cookie ingredients should not be substituted.
storage
- Fridge: Store the macarons in a sealed container or wrapped on a tray for up to a week! The macarons will naturally harden in the fridge so I recommend letting them come to room temperature before eating.
- Room temperature: Macarons will stay fresh for about 1-2 days at room temperature in a sealed container.
- Freezer: You can store the shells and filled macarons in the freezer for up to one month.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Stephanie says
SO GOOD!!!! I have never made a blueberry ganache before and don't think I've even tried one before and this was so good. I loved that it was different than most recipes that just use the jam and it was so easy to make. I will be making these again!!
Margo says
Do you think half and half would work as well, or make it too runny? Asking because I have that here and not heavy cream. Trying to avoid shopping trip lol! Thanks for your great recipes!
Cambrea Gordon says
Hi Margo! Ugh, I feel you on avoiding a shopping trip haha! Honestly, I think it would make it too runny and I'm afraid it wouldn't set up properly. I would say you could try it but I also don't want you to waste those precious ingredients! haha, I hope this helps, let me know what you think when you make them! 🙂
Margo says
That’s what I thought. Oh well I’ll make my list lol! Thanks!
Ness says
This recipe is delicious! I’ve made it twice now and the macarons turn out quite decent. Not sure what I’ve been doing wrong, though, because every time I’ve made them, I’ve been left with a narrow hollow pocket between the top of the shell and the middle of the cookie. Any tips on how to avoid this??
Cambrea Gordon says
Hi Ness! I'm so happy to hear that!! There are a few reasons why that narrow hollow pocket can happen- the batter or meringue was just slightly overmixed or the oven temperature was just a LITTLE too hot. Having a tiny bit of a hollow shell is actually not bad! Putting a little bit more filling in the shell will push the cookie up into that hollow pocket and you shouldn't really notice it when eating. I hope this is helpful! Let me know if you have any more questions, and thank you so much for coming back to leave a review! 🙂