Blueberry Macarons

These blueberry macarons are filled with a silky mascarpone cream and a dollop of blueberry jam for a fruity twist. Vibrant, elegant, and easier than they look, they’re perfect for birthdays, brunches, or a “just because” treat. With step-by-step instructions, tips, and troubleshooting, you’ll be making bakery-style macarons at home in no time.

---

Back when I had my cake business, I made macarons pretty often — even though I didn’t specialize in them. I’d occasionally take on a few macaron orders, usually when I could squeeze them in alongside my cake work, simply because I genuinely enjoyed making them. But funny enough, I had never made blueberry macarons… until a bride once requested a small box of them as a wedding gift for her new husband (they were her absolute favorite).

It was only a box of 10, which honestly wasn’t worth it from a business point of view — but come on, a bride’s gift for her groom? Of course I said yes. Naturally, I made a full batch of nearly 30 (because that’s how the recipe goes), and that’s when my daughter discovered them. She sneaked four before I could even pack the client’s box! Since then, every time macarons are mentioned in our house, these are the ones she requests — bright blue shells, creamy mascarpone, and that burst of blueberry jam in the middle. They’ve become a bit of a tradition around here.

---

---

Step-by-step: Blueberry macarons

• Prep the Dry Ingredients – Place the almond flour and powdered sugar in a food processor and pulse a few times. Sift twice for the smoothest texture — clumps are the enemy of pretty macarons.

• Make the Meringue – In a stand mixer bowl, add egg whites and a pinch of salt. Whip on medium speed until foamy. Slowly add the granulated sugar, a spoonful at a time. Continue whipping on high speed until stiff, glossy peaks form — about 8–10 minutes. Add a few drops of blue gel food color and whip just to combine.

• Macaronage (Folding) – Add the sifted almond/powdered sugar mix to the meringue. Fold using a spatula: press around the bowl and scrape under. Continue folding until the batter flows in thick ribbons and settles into itself in 10–15 seconds.Test: Lift the spatula and draw a figure 8 — it should flow smoothly without breaking.

• Pipe the Shells – Transfer the batter into a piping bag fitted with a ½-inch (1.3 cm) round tip. Pipe 1½-inch (4 cm) circles on parchment or a silicone mat-lined tray. Tap trays firmly 3–4 times to release air bubbles. Use a toothpick to pop surface bubbles. Let the shells rest for 20–40 minutes, or until they are dry to the touch.

• Bake – Preheat the oven to 300°F (150°C) — no fan. Bake each tray 12–14 minutes, rotating halfway if needed. Done when the tops don’t move and the feet are set. Cool completely on the tray.
• Mascarpone cream – In a mixing bowl, beat together the mascarpone, powdered sugar, and vanilla extract until smooth. Slowly add heavy cream, whipping until stiff peaks form (don’t overmix or it will split). Transfer to a piping bag.
• Assemble – Match up similar-sized macaron shells. Pipe a ring of mascarpone cream on one shell. Add a small ½ tsp dollop of blueberry jam in the center. Top with a second shell and press gently. Chill in an airtight container for 24–48 hours to allow them to mature.

---

Troubleshooting macarons

• Shells cracked? – Resting time too short, oven too hot, or air bubbles not popped.
• No feet? – Batter may be overmixed, or oven temp too low.
• Hollow shells? – Underbaked or over-whipped meringue.
• Batter too runny? – Over-mixed during macaronage. Stop folding earlier next time.
• Mascarpone filling runny? – Cream was too warm, or mixture overwhipped and split.

• French Macarons – No-Fail Recipe
• Matcha Macarons Recipe – Green Tea French Macarons
• Raspberry Macarons
• Orange French Macarons Recipe
• Lemon Macarons – French Recipe
• Strawberry Lemon Macarons
• 20 Tips with No-fail Macaron Recipe

Frequently asked questions

---