I am very happy that you came across this post as these blueberry macarons are one of my all-time favorites! Blueberry macarons are perfect for summer and fall time. Fresh blueberries between the sweet macaron shells are giving a fresh kick to the macaron. These macarons look fabulous and unique. You would not believe how easy it actually is to put them together by yourself.
Let’s start with the macaron shells. I love baking purple shells for blueberry macarons but I am sure they would look super cute in any color.
Tools for making blueberry macaron shells
- Kitchen scale
- Candy thermometer
- Mixer (stand or hand mixer)
- Small saucepan
- Silicone spatula
- Two large bowls (glass or stainless steel)
- Piping bags
- Silicone mat/parchment paper
Ingredients for blueberry macaron shells
- 4 oz (115 g) Almond flour
- 4 oz (115 g) Powdered sugar
- 4 oz (115 g) Granulated sugar
- 1 oz (30 ml) water
- 1,7 oz (50 g) Egg whites part 1
- 1,4 oz (40 g) Egg whites part 2
- A tiny bit of food coloring – for purple macarons I love using bright pink and light blue together to make this beautiful purple color
This amount of batter should produce about 40-45 macarons (80-90 shells).
I have put together a comprehensive recipe for baking perfect homemade macarons with Italian method. It goes into detail on every step of the process and should help you increase your success rate! I highly suggest you take the time to read this post thoroughly as well.
Making the batter for blueberry macarons
- Make sure all the tools are clean – you don’t want the oils or other possible residue
- Prepare all the ingredients before you start – it makes it easier for you
- Shift 7 oz (115 g) almond flour and 7 oz (115 g) powdered sugar to the stainless steel (or glass) bowl and mix until even
- Add 1,4 oz (40 g) of egg whites into the almond flour and powdered sugar mixture and set aside
- Add 7 oz (115 g) white sugar and 1 oz (30 ml) water to the small saucepan and place it to the stove on medium heat, stick in the candy thermometer
- Add the other part of egg whites 1,7 oz (50 g) to the mixing bowl and set aside
- Once the candy thermometer shows 230°F (110°C) it is time to turn on your mixer and start whipping the egg whites on medium speed
- Once the thermometer reaches 244°F (118°C), slowly pour the hot sugar syrup into the egg whites. Do not stop the mixer while doing this!
- Mix the egg whites and sugar syrup mixture on medium speed for 5 minutes and then 2 minutes on high speed (it can take longer while using a hand mixer)
- Take the bowl with almond flour, powdered sugar and egg whites. Using a silicone spatula mix it all together until nice and even
- Once the mixture is even, add 1/3 of the egg white and sugar syrup foam into the bowl at first and slowly fold the mixture until even. Then add the next 1/3 and continue mixing. The folding technique is named macaronage (read more below) and if you are a macaron lover, you probably know what that means
- Add food colouring if needed. You only need a little bit. I like to stick the toothpick into the food colouring bottle and then just place it into the batter
- Now it is time to add the last 1/3 of the egg white foam. Gently fold the batter until the batter can slowly flow down from the spatula without breaking (like a ribbon)
Macaronage is the macaron batter folding technique. It is one of the most important parts of making macarons. You need to focus on here. Be gentle, do not hurry with mixing. Slowly fold the batter with the silicone spatula, make sure you scrape the edges of the bowl to get all the almond mass. Once you over mix the batter – there is nothing to do to fix it. Do not do that.
Piping the blueberry macaron batter
Place the batter to the piping bag and at a 90-degree angle, pipe the macarons to the parchment paper or silicone mat. If using a silicone mat with templates, make sure you do not fill all the template with the batter. The batter will spread a little so make sure there is room for that. If the batter won’t spread enough to reach the template’s edges, take a toothpick and help the batter gets to the edge. The macarons will look prettiest when baked evenly in the template.
Let the macarons sit for around 30 minutes before the oven. Then bake them in the middle rack at 240°F (115°C) for 20 minutes.
Once the macarons are done baking, take them out of the oven and remove the baking sheet/silicone mat from the pan. Otherwise, the macarons will keep baking on the hot pan. Let them cool down before removing them from the baking sheet or silicone mat.
Now it is time to make the filling. My go-to filling for the blueberry macarons is buttercream-mascarpone cream and fresh blueberries. It is sweet and delightful, just perfect with fresh berries. You can also add vanilla extract or a blueberry jam to get the macarons extra juicy and colorful.
Filling for blueberry macarons
- 7 oz (200 g) butter (room temperature)
- 3 oz (85 g) mascarpone cheese (room temperature)
- 7 oz (200 g) powdered sugar
- Fresh blueberries (as much as you want)
- Optional: vanilla essence or blueberry jam!
How to make filling for blueberry macarons
- Prepare the blueberries – gently wash them with warm water and lay them over the towel or paper tissue to dry. Let them dry completely before placing them between the macaron shells as the water can ruin the shells.
- Place 3 oz (85 g) of mascarpone and 7 oz (200 g) of butter into the bowl and start whisking using a mixer. Slowly add 7 oz (200 g) of powdered sugar. Mix on high speed until fluffy and even, it takes around 3 minutes.
- Add vanilla paste and/or blueberry jam if you would like to and mix until even.
- Take the piping bag and place the filling into the bag and set it aside.
- Once the macarons are done baking, lay them on the plate, tray or baking sheet and find an identical partner to every macaron shell.
- Now it is time to start piping the filling between the shells. First, pipe the small amount of filling on the center of the macaron. It should be the same height as the blueberries. Stick the blueberries to the cream.
- Once all the blueberries are placed, pipe a little bit of the filling on top of the blueberries to glue the macaron together.
To make these macarons cuter, you can glue little blueberries or mini macarons on top of the macaron shell. For glue, it is good to use melted chocolate.
Place the macarons into the airtight container and let them mature for 2-24 hours if possible. If you can’t wait for that long, feel free to serve them right away – they still taste amazing!
Enjoy your macarons!