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+ servings
two metal cups full of blueberry macarons.
5 from 9 votes
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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 hrs
Cook 13 mins
Total 2 hrs 43 mins
Course : Dessert
Cuisine : French
Author : Cambrea Gordon

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
  • 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