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!

Why We Love Blueberry Macarons

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

Ingredient Notes and Substitutions

ingredients needed to make the blueberry macarons.

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!

Helpful Tools and 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 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).

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 and 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.

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.

If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!

blueberry macarons filled with blueberry ganache in metal cups.

Blueberry Macaron Recipe

4.94 from 15 votes
– by Cambrea Gordon

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.
Print Recipe Save Recipe Pin Recipe
Prep Time: 2 hours
Cook Time: 13 minutes
Total Time: 2 hours 43 minutes
Course: Dessert
Cuisine: French
Servings: 24 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Macaron Shell

  • 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

Blueberry Ganache Filling

  • 1/2 cup heavy cream
  • 2/3 cup white chocolate chips
  • 1/2 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 1/4 cup + 2 tsp (124 g) powdered sugar, 1 3/4 cup (145 g) 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 (107 g) egg whites, 1/4 tsp 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.
    1/2 cup + 2 tbsp (110 g) granulated sugar, 1/2 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.
    1/2 cup (70 g) fresh blueberries, 1/2 cup (120 g) 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.
    2/3 cup (120 g) 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.
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.

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

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Recipe Rating




39 Comments

  1. Delia Biondo says:

    Hi, I loved this recipe! I did, however, have one issue with the macaron shells. The shells looked kind of splotchy/speckled when I took them out of the oven, and were super fragile as I was sandwiching it together with the ganache. Do you know what could’ve been the problem? Was the oven temp too low or my meringue was under whipped?5 stars

    1. I’m so happy to hear that Delia! It sounds like it would be either the oven or under whipping. Macarons are hard to troubleshoot so I would try increasing the temp next time and if that doesn’t work, try whipping the meringue a bit longer. Hope that helps!

  2. This was an easy to follow5 stars

  3. 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.4 stars

    1. 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.

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

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