• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cambrea Bakes
  • Fall Baking
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Fall Baking
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Fall Baking
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Cambrea Bakes » Recipes » Macaron Recipes

    Blueberry Macarons

    Published: March 7, 2022 Modified: Dec 4, 2022 by Cambrea Gordon. This post may contain affiliate links.

    5.8K shares
    • Facebook
    • Twitter
    • Tumblr
    Jump to Recipe

    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.

    two metal cups full of 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!

    If you love macarons, you must try my popular Cookie Dough Macarons, Oreo Macarons, and Banana Macarons.

    Jump to:
    • why you'll love these blueberry macarons
    • ingredient notes
    • helpful tools & equipment
    • recipe instructions
    • expert baking tips
    • storage & freezing
    • recipe faqs
    • other macaron recipes to make next!
    • Recipe 📖
    • Reviews
    blueberry macarons in a pile.

    why you'll love these blueberry macarons

    • Fresh blueberry flavor
    • Creamy ganache filling
    • Soft and chewy macaron cookies
    • Perfect for any occasion!

    ingredient notes

    ingredients needed to make the blueberry macarons.

    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 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!

    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!

    recipe instructions

    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).

    a collage of the steps for making blueberry macarons.

    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 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 (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).

    a collage of the steps for making blueberry macarons.

    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).

    a collage of the steps for making blueberry macarons.

    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 & freezing

    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.

    Macarons will stay fresh for about 1-2 days at room temperature in a sealed container.

    You can store the shells and filled macarons in the freezer for up to one month.

    recipe faqs

    What kind of food coloring can I use?

    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.

    Can I still make blueberry macarons if I don't have a kitchen scale?

    I have the ingredients listed in cup measurements, but I highly recommend getting a scale! They can save you time and are very affordable.

    other macaron recipes to make next!

    • earl grey macarons sprinkled with earl grey tea.
      Earl Grey Macarons
    • a bunch of macarons sitting on a cream colored surface surrounded by cereal
      Fruity Pebble Macarons
    • three rows of birthday cake macarons with rainbow sprinkles.
      Birthday Cake Macarons
    • three cookies and cream macarons.
      Cookies and Cream Macarons

    If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

    Recipe 📖

    blueberry macarons filled with blueberry ganache in metal cups.
    4.95 from 17 votes
    Rate this Recipe Print Recipe Pin Recipe

    Blueberry Macaron Recipe

    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.
    Servings 24 servings
    Prep 2 hours hrs
    Cook 13 minutes mins
    Total 2 hours hrs 43 minutes mins
    Course : Dessert
    Cuisine : French
    Author : Cambrea Gordon
    Prevent your screen from going dark
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    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

    Step by step process photos are provided above, in the body of this post.
    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.
    recipe 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
    • 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

    Serving: 1serving | Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 13mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    More Macaron Recipes

    • mint chocolate chip macarons on a baking tray.
      Mint Chocolate Chip Macarons
    • pumpkin macarons stacked on top of each other.
      Pumpkin Churro Macarons
    • Sweet Tart Macarons
    • samoa macaron with a bite taken out of it.
      Samoa Macarons

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Crista says

      June 20, 2023 at 2:28 pm

      4 stars
      I only used the ganache recipe, but it didn't set up (as others have said) after more than an hour in the fridge. So I decided to whip it and it thickened immediately (lightened color as well). All that cream I guess! It was still very soft but held it's shape. I pipped it onto macarons and that worked well. I feel like there's some blueberry flavor and a lot of white chocolate flavor. Maybe the lack of setting up has to do with the brand of white chocolate? I used Hershey's.

      Reply
      • Cambrea Gordon says

        June 20, 2023 at 2:55 pm

        Hi Crista, ganache that does not set is almost always due to too much cream. Did you use a scale to measure the ingredients? Your cup measurements could slightly differ than those used to develop the recipe which is why I always recommend weighing ingredients with a scale.

        Reply
        • Crista says

          June 20, 2023 at 4:29 pm

          That's a good point. I just used a measuring cup since there weren't weights in the recipe.

          Reply
          • Cambrea Gordon says

            June 21, 2023 at 8:43 am

            If you click the metric button on the recipe card, it converts the entire list to metric units!

            Reply
    2. Denise says

      May 11, 2023 at 4:30 am

      5 stars
      Love this recipe! I made the ganache last night and it did not get thick. It got a nice deep purple and great taste! What could I have done wrong? I put it in the fridge overnight and it is still very thin. I can't use it as it is as it will run out of the cookie. 🙁 Help. 🙂 Thanks for a great recipe.

      Reply
      • Cambrea Gordon says

        May 11, 2023 at 8:17 am

        Hi Denise! I would add more white chocolate to it, it may be that you just had a bit too much cream which is why it's thinner. I would gently reheat the ganache with a handful of white chocolate chips, stirring until melted. I hope that helps! 🙂

        Reply
    3. Granny that cooks says

      February 19, 2023 at 8:48 pm

      5 stars
      Wow, just wow. These have to be the best macarons I’ve ever made. They just have the perfect amount of sweetness and they have a nice tart flavor to them. I’ve made hundreds of macarons and I’d recommend everyone who’s never made macarons before to make these there first batch!

      Reply
      • Cambrea Gordon says

        February 20, 2023 at 9:45 am

        Wow, thank you SO much for this super kind review! I'm so happy you enjoyed them!!

        Reply
        • Granny that cooks says

          February 26, 2023 at 4:48 pm

          5 stars
          I just made some of your other macaron recipes and those are really good too.

          Reply
    4. Danielle Huck says

      February 08, 2023 at 4:42 am

      5 stars
      Hello,
      Thank you for sharing your recipe! Made the shells yesterday, can’t wait to try the filling. Have you ever made the white ganache with raspberry? Did you need to make any adjustments to the recipe to make raspberry ganache?

      Reply
      • Cambrea Gordon says

        February 08, 2023 at 12:30 pm

        Hi Danielle! I have not made it with raspberry before so I'm not sure if it would work in equal parts but would love to hear how it turns out if you try it!

        Reply
    5. Crystal Y says

      June 16, 2022 at 9:43 pm

      5 stars
      My 13 year old wants to be a chef… he jumped right into this recipe and wow! Came out perfectly! The slight crisp top, to the softer center into the blueberry ganache! Wow! Delish! Thank you, for being so precise on your recipe he did a wonderful job!

      Reply
      • Cambrea Gordon says

        June 16, 2022 at 10:45 pm

        This review just made my whole day!! I am so happy to hear of your success. Thank you so much for coming back to leave me this wonderful review Crystal!

        Reply
    6. Chris G. says

      June 15, 2022 at 1:05 am

      5 stars
      First time making macarons and was very pleased with the recipe. Love that it uses fresh fruit. We plan on making another batch with different colors for the 4th of July. Thanks for sharing!

      Reply
      • Cambrea Gordon says

        June 15, 2022 at 5:10 pm

        Thanks so much Chris! These would be perfect for the 4th of July!

        Reply
    7. Anjali says

      June 14, 2022 at 11:48 pm

      5 stars
      I love macarons but I’ve never been confident enough to make them at home myself! Your recipe has inspired me to give it a try!

      Reply
      • Cambrea Gordon says

        June 16, 2022 at 4:15 pm

        Yay! Let me know how they go for you Anjali!

        Reply
    8. Tayler Ross says

      June 14, 2022 at 11:18 pm

      5 stars
      I made these macarons over the weekend and they turned out perfectly! Your instructions were so great!

      Reply
      • Cambrea Gordon says

        June 17, 2022 at 4:59 pm

        Yay! Love to hear that, thanks for coming back to leave a review Tayler!

        Reply
    9. Vicky says

      June 14, 2022 at 11:14 pm

      5 stars
      I have always been intimidated to make macarons, but you really lay out each step in such an easy way. The blueberry flavor in these just pops!

      Reply
      • Mollie says

        December 04, 2022 at 4:01 pm

        Can I use freeze dried blueberries instead of fresh?

        Reply
        • Cambrea Gordon says

          December 04, 2022 at 4:04 pm

          Hi Mollie! I haven't tested it with freeze-dried blueberries so I'm not sure if it would work or not!

          Reply
    10. Carrie Robinson says

      June 14, 2022 at 11:02 pm

      5 stars
      I always have such a hard time making macarons myself, but these are gorgeous! I just love the color. 🙂

      Reply
      • Cambrea Gordon says

        June 14, 2022 at 11:14 pm

        They can definitely be intimidating, but they are actually so fun to make, I hope you give them a try soon!

        Reply
    11. Ness says

      April 01, 2022 at 2:24 am

      5 stars
      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??

      Reply
      • Cambrea Gordon says

        April 01, 2022 at 3:44 pm

        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! 🙂

        Reply
    12. Margo says

      March 09, 2022 at 8:45 pm

      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!

      Reply
      • Cambrea Gordon says

        March 09, 2022 at 8:50 pm

        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! 🙂

        Reply
        • Margo says

          March 09, 2022 at 9:02 pm

          That’s what I thought. Oh well I’ll make my list lol! Thanks!

          Reply
    13. Stephanie says

      March 08, 2022 at 12:05 am

      5 stars
      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!!

      Reply

    Primary Sidebar

    head shot of cambrea.

    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

    More about me →

    Fall Recipes

    • toffee chocolate chip cookie on a baking tray topped with extra toffee pieces.
      Brown Butter Toffee Chocolate Chip Cookies
    • A collage of four pumpkin dessert photos.
      18 Unique Pumpkin Desserts
    • Chocolate turtle cupcakes with caramel swirled buttercream, chocolate ganache, and pecans.
      Chocolate Turtle Cupcakes
    • Chocolate chip pumpkin cookies on parchment paper.
      Chewy Pumpkin Chocolate Chip Cookies
    • a slice of oatmeal cream pie cake on a plate with a fork.
      Oatmeal Cream Pie Cake
    • Slices of apple cake on a wire rack with vanilla glaze drizzled on top.
      The BEST Cinnamon Apple Cake

    Cookie Recipes

    • a pile of chocolate chip pecan cookies topped with chocolate chips and flaky sea salt.
      Molasses Chocolate Chip Pecan Cookies
    • a few brownie crinkle cookies on brown parchment paper sprinkled with sea salt.
      Salted Mocha Brownie Cookies
    • butterscotch cookies with chocolate chips on parchment paper.
      Chewy Butterscotch Chocolate Chip Cookies
    • chocolate snickerdoodle with a bite taken out of it on a tray.
      Chewy Chocolate Snickerdoodles
    • a stack of mango cookies with the top one missing a bite.
      Coconut Mango Cookies
    • oreo cheesecake cookie cut in half to show the cheesecake center.
      Oreo Cheesecake Cookies

    Cake Recipes

    • Ding dong cake on a cake stand cut in half to show the cream filling layer.
      Ding Dong Cake with Cream Filling
    • chocolate ganache cake cut in half on a wooden cake stand.
      Malted Chocolate Ganache Cake
    • slices of chocolate chip pumpkin cake on parchment paper.
      Brown Butter Chocolate Chip Pumpkin Cake
    • slices of mint chocolate chip ice cream cake on parchment paper.
      Mint Chocolate Chip Ice Cream Cake

    Brownie Recipes

    • nutella bars stuffed with gooey nutella in the center.
      Easy Brown Butter Nutella Bars
    • oreo brownie topped with chopped oreo cookies.
      Oreo Brownies
    • biscoff brownie with a layer of cookie butter in the center.
      Biscoff Brownies
    • mm brownies on a wire rack with one on its side to show the texture.
      M&M Brownies

    Footer

    ^ back to top

    read our terms

    • Privacy Policy
    • Accessibility Policy

    keep in touch

    • Sign Up! for emails and exclusive email-only recipes.
    • Find us on Instagram
    • Find us on Facebook
    • Find us on Pinterest

    about

    • About
    • Contact Me

    As an affiliate partner, I earn a small commission from qualifying purchases, at no cost to you. I only recommend products I really use and love.

    Copyright © 2023 Cambrea Bakes LLC