Blueberry Macarons with Blueberry Cream Cheese Filling
With a delicately crisp exterior, a chewy interior, and a deliciously tangy berry cheesecake filling, these Blueberry Macarons are simply splendid. Featuring blue macaron shells that are naturally flavored with freeze-dried blueberries and a rich blueberry buttercream, my newest macaron recipe is the perfect way to welcome warmer weather.
Servings: 16 Macarons (32 Shells)
Calories: 199kcal
Equipment
Ingredients
Blueberry Macarons
- 76 g Granulated Sugar
- 90 ml Room Temperature Egg Whites
- 80 g Almond Flour Blanched
- 135 g Powdered Sugar
- 15 g Freeze Dried Blueberry Powder
- Gel Food Coloring optional
Blueberry Cream Cheese Frosting
- 56 g Unsalted Butter
- 227 g Cream Cheese
- 120 g Powdered Sugar sifted
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Blueberry Jam (plus extra for adding during the assembly)
Instructions
Blueberry Macarons
- Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
- Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes.90 ml Room Temperature Egg Whites, 76 g Granulated Sugar
- While your meringue is whisking away, grind together your measured powdered sugar, freeze-dried blueberry powder, and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside.80 g Almond Flour, 135 g Powdered Sugar, 15 g Freeze Dried Blueberry Powder
- Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate.Gel Food Coloring
- Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the mixture of the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
- Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
- Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake!
- Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes.
- You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Blueberry Cream Cheese Frosting
- Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.56 g Unsalted Butter, 227 g Cream Cheese
- Scrape down the sides, then add in the powdered sugar slowly and vanilla extract & blueberry jam.120 g Powdered Sugar, 1 Tablespoon Vanilla Extract
- Place cream cheese frosting in a plastic bag or pastry bag with a piping tip and set aside.2 Tablespoons Blueberry Jam
Assembly
- Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of buttercream into the middle. Finally, add a dollop of blueberry jam into the center and top with the matching half. Place in the frige overnight for the perfect texture and taste!
Video
Notes
Tips to make the best blueberry macarons
- Use a kitchen scale. Working with weights rather than measuring cups is the easiest way to ensure consistently delicious macarons.
- Parchment paper is your friend. Not only can you draw out your circles on it so your macarons are even, but it also makes cleanup a breeze.
- Don’t rush the rest. Once you pipe out the macaron batter, you need to let it rest for 30 minutes. This helps to create a “skin,” which means they’ll look shiny and smooth. It’s also essential for getting your macaron shells to have “feet.”
- Storage: Unfilled blueberry macaron shells can be left in an airtight container in the fridge for up to 5 days, or frozen for up to a month. Likewise, the blueberry buttercream can be stored in the fridge for up to 2 weeks, or frozen for up to 3 months. Once you’ve piped on the frosting and assembled them, they will keep for up to 3 days in the fridge. Filled macarons can also be frozen for up to 3 months.
Nutrition
Calories: 199kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 93mg | Fiber: 2g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
