Blueberry Macarons

I just LOVE blueberries. They are so light and delicate and perfect for making Earl Grey cake, blueberry sweet rolls, and blueberry blondies.

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 a sweet and tart blueberry white chocolate ganache.

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!

Blueberries: These blueberry macarons use fresh blueberries to flavor the ganache. I do not recommend frozen blueberries because they will water down the heavy cream. You can use any leftovers to make my homemade blueberry muffins!

Food coloring: Always use 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 macarons because it dissolves easier in egg whites.

Full ingredient measurements and instructions can be found in the recipe card below!

Step 1: Sift the almond meal and powdered sugar into a medium bowl and set aside (image 1 below).

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 with a spoonful. Keep mixing until the whites are at a stiff peak (image 2 below).

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 (image 3 below).

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 (image 4 below).

Step 5: The batter is ready when you can draw a few figure 8’s continuously (image 5 below).

Step 6: Pipe the batter with a Wilton #12 tip into 1 1/2-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 (image 6 below).

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 (image 7 below).

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 (image 8 above).

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 (image 9 above)!

Step 10: When the ganache looks thick like frosting, it’s ready to pipe (image 10 below)!

Step 11: Fill a piping bag with the ganache and pipe a dollop in the center of a macaron shell (image 11 below).

Step 12: Sandwich the ganache with another shell, then place them in a container to mature in the fridge overnight (image 12 below).

Expert Baking Tips

• Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
• 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 and Freezing