Blue-colored macaron shells filled with blueberry filling and Swiss meringue buttercream are what these blueberry macarons are all about. Once again using my no-fail recipe as a base to create a new flavor.
Table of Content
Every year, at the end of the school year, I give my kids' teachers an end-of-year treat. It can be a large decorated cupcake, a mini cake, decorated cookies, etc. This year, I gave each one a box of macarons.
Why make these macarons
- The French macarons are traditional, requiring a lot of time and patience. Are they worth the effort? You be the judge after you try this recipe.
- This is my go-to recipe for macaron shells. All you need to do is change the flavoring and color to make a whole new recipe.
- All the ingredients in this recipe are easy to find like almond flour and simple pantry staples.
- Macarons can be made ahead of time and kept in the fridge for a few days.
- Best of all, these freeze for months which means they are always the best to have on hand in the freezer.
- There are three components to these macarons.
- The shell - these can be made ahead of time and kept in an airtight container or frozen for months in the freezer.
- The filling - A soft center in the middle of the macarons. I like using fruit fillings and curds in the middle of the frosting. Today, I am using lemon curd but an orange curd is also a great option.
- The frosting - Today, I am using Swiss meringue buttercream. My other favorite buttercream recipes are French, Italian, or German. They are rich and less sweet than classic American buttercream.
Ingredients and substitutes
- Egg whites - Always use egg whites by weight not measure. This is very important. Also, you can use fresh eggs but make sure they are at room temperature.
- Almond meal - Whether you buy or make it yourself, ensure it's finely ground and sifted. If you make it yourself use blanched almonds along with some of the powdered sugar from the recipe to prevent the almond flour from becoming too greasy.
- Sugar - Use a fine grain sugar so it dissolves easily in the meringue.
- Cream of tartar - prevents the separation of protein and water in the whites. It's also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
- Extract - Always use an extract that's not oil-based. If you are not sure, don't add any extract at all. But do not use any oil-based extract in your whipped egg whites.
- Food colors - Use gel food colors, not water-based colors. Water-based colors will change the consistency of your macaron mixture. Powdered colors actually work best with macarons but gel colors are easier to find.
Blueberry macarons
Macarons shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again.
Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.
Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places. - Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks.
Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
- Color - Add flavor extract and pink gel food coloring. Combine well.
Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly. - Dry ingredients - Next, fold the almond mixture into the whipped egg whites in three batches.
Pro tip - use a spatula and fold the mixture until you have no dry almond flour left behind. - Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon.
My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.
- Pipe - Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.
Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter. - Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.
Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video. - Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.
Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go. - Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2
Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home. - Bake the macarons for 12 to 15 minutes depending on your oven.
Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet. - Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.
Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Blueberry filling
- Watch my video on how to make this blueberry filling
- In a heavy-bottom saucepan combine all filling ingredients making sure you have no lumps.
- Cook over medium to high until it comes to a boil and you have a thick shiny filling.
Pro tip - the cornstarch in the mixture needs to cook which takes the mixture from opaque to glossy.
Swiss meringue buttercream
- Watch my video and step-by-step progress for Swiss Meringue Buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.
Pro tip - stick a clean finger into the egg whites if it's not grainy it's ready - Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Pro tip - Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools. - Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Pro tip - Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.
Assemble
- Pair - Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
Pro tip - these can be frozen in the freezer for months. - Enjoy!
Tips for Success
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
More macaron recipes
How long will these macarons keep?
Macarons can be made ahead of time and kept in the fridge for 2 days. Wrap them in plastic wrap to prevent them from drying out.
The shells will keep in the freezer for up to 3 months while the fill macarons will freeze for up to a month.
Should macarons be crispy or chewy?
Macarons are delicate French cookies known for their soft, chewy interiors. But when they’re just right, they should be crispy on the outside with a soft chewy center on the inside.
Why are macarons so sweet?
As you can see in most macaron recipes it is made with a stiff meringue. This meringue is made stable because of the amount of sugar in it. So while you need that amount of sugar in the recipe, you can still reduce sweetness by using a not-so-sweet filling and frosting for the shells. I love the taste of lemon curd or balsamic strawberry filling.
How do you make macaron shells shiny?
A finely ground almond flour mixture usually helps make beautifully shiny macaron shells.
How do you get vibrant colors for your macaron shells?
Add a little more color to the whipped egg whites before adding the dry ingredients. The meringue must look darker than the shade you want for your final macarons.
What do you pipe macarons on?
I prefer to use parchment-lined baking sheets. But you can also use silicone baking mats. You can also buy a macaron silicone mat which usually has the template to help pipe.
Printable Recipe
Blueberry Macarons
Print Pin Rate Share by Email Share on FB Save GrowCalories: 92kcal
Adjust Servings Here: 30 macarons
Description
Turquoise-colored macarons shells filled with blueberry filling and Swiss meringue buttercream is what these blueberry macarons are all about. Once again using my no-fail macaron recipe as a base to create a new flavor.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Macaron shells
- 1 cup (100 g) Almond meal
- 7 oz (200 g) Powdered sugar
- 3 large (90 g) Egg whites
- ⅛ teaspoon Cream of tartar (optional)
- ¼ cup (50 grams) Sugar
- ½ teaspoon Vanilla extract
- 3 - 4 drops Blue or T gel color
Blueberry filling
- 8 oz (226 g) Blueberries (fresh or frozen)
- ¼ cup (50 g) Sugar (granulated)
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- ½ cup Water
Swiss meringue buttercream
- 3 (90 g) Egg whites
- ½ cup (100 g) Sugar
- ⅛ teaspoon Cream of tartar
- ½ lb (226 g) Butter (unsalted, room temperature)
- 1 teaspoon Vanilla extract (or ½ teaspoon vanilla bean paste)
Instructions
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places.
- Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks. Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
- Color - Add flavor extract and pink gel food coloring. Combine well. Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.
- Dry ingredients - Next, fold the almond mixture into the whipped egg whites in three batches. Pro tip - use a spatula and fold the mixture until you have no dry almond flour left behind.
- Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon. My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.
- Pipe - Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
- Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.
- Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2 Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
- Bake the macarons for 12 to 15 minutes depending on your oven. Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Blueberry filling
- Watch my video on how to make this blueberry filling
- In a heavy-bottom saucepan combine all filling ingredients making sure you have no lumps. Cook over medium to high until it comes to a boil and you have a thick shiny filling. Tip - the cornstarch in the mixture needs to cook which takes the mixture from opaque to glossy.
Swiss meringue buttercream
- Watch my video and step by step progress for Swiss Meringue Buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted. Pro tip - stick a clean finger into the egg whites if it's not grainy it's ready
- Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream. Pro tip - Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.
- Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream. Pro tip - Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.
Assemble
- Pair - Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait) Pro tip - these can be frozen in the freezer for months.
- Enjoy!
Recipe Notes & Tips
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
Nutrition Information
Calories: 92- kcalCarbohydrates: 16- gProtein: 1- gFat: 2- gSaturated Fat: 0- gCholesterol: 0- mgSodium: 20- mgPotassium: 15- mgFiber: 0- gSugar: 14- gVitamin C: 0- mgCalcium: 8- mgIron: 0.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Khadija Bhorat
Hello. I tried to make these macarons today. Unfortuantely, they all got stuck to the parchment paper. I did not grease it as it was not mentioned in your recipe. Was I supposed to?
Some of them developed air pockets under the shells (I think my oven was not hot enough- I put it on 150 but its an old oven). Do you have any advice for me?
Veena Azmanov
Khadija. Macarons can be a bit of trial and error sometimes. Every little thing could be an issue. You do not need to grease the parchment paper. I do have a few tips here that might help troubleshoot - 20 tips to perfect macarons
Khadija Bhorat
I'll try again in a few weeks and pray that they'll come out better. Hopefully those tips should help: thanks for all the advice, Veena
I don't know if I should wait a few years to try again, because I'm only thirteen.
My batter came out like yours, so I think it was the last stage that went wrong.
Veena Azmanov
NO you must try again. Never give up. And it does not matter how old you are, you must never give up.
Bea
Hi Veena, I'm new to your blog & love it! I actually come here for your Bailey's Irish Cream recipe & can't stop. It's 4am so I'm about to though. Can't wait to bake with you. Thanks!
Veena Azmanov
Welcome to my blog Bea. So happy you like my recipes. I hope you try something too. If you do please come back and give me feedback. Thanks
Sara
I've always wanted to try macaroons, but have always been intimidated by them! Your post is SO helpful - now I don't have an excuse to not make these for myself!
Veena Azmanov
You must try this Sara. It's a perfect recipe to try!!