Blueberry Macarons
Calories: 5
Adjust Servings Here: 25 Cookies
Description
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.
Ingredients
Macaron shells
- 100 g (1 cups) Almond meal
- 100 g (¾ cup) Powdered sugar
- 3 large (3.5 oz) Egg whites
- 100 g (½ cup) Granulated sugar fine grain
- Pinch of salt
- ⅛ tsp Cream of tartar optional
- 2 drops Blue or T gel food color
Mascarpone cream
- 125 g (4½ oz) Mascarpone cheese
- 50 g (½ cups) Powdered sugar
- 60 g (¼ cup) Heavy cream
- 1 tsp Vanilla extract
Plus
- 3 - 4 tbsp Blueberry jam Strain out excess liquid
Instructions
- 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.100 g Almond meal , 100 g Powdered sugar
- Make the Meringue - In a stand mixer bowl, add egg whites, cream of tartar, 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 coloring and whip just until combined.3 large Egg whites , 100 g Granulated sugar , Pinch of salt , ⅛ tsp Cream of tartar, 2 drops Blue or T gel food color
- 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.125 g Mascarpone cheese, 50 g Powdered sugar, 60 g Heavy cream, 1 tsp Vanilla extract
- 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.3 - 4 tbsp Blueberry jam
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
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen