Blueberry Macarons

Learn how to make these adorable blueberry macarons! My step by step tutorial & detailed recipe will help you master these delicious little cookies.

📝 Ingredients

• 140 g superfine almond flour - blanched (1 1/4 cups)
• 125 g powdered sugar (1 cup)
• 110 g aged egg whites - about 4 large egg whites
• pinch cream of tartar - optional
• 110 g granulated sugar (1/2 cup + 2 tsp)
• sky blue and navy blue gel food coloring
• 56 g unsalted butter, room temperature (1/4 cup)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 5 g heavy whipping cream, room temperature (1 tsp)
• 1/4 cup blueberry jam or jelly
• Edible black marker
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 1 Large Piping Bag (18-inch)
• 1 Small Piping Bag
• 1 Round Piping Tip - Ateco 805
• 1 Small Round Piping Tip - Wilton 5
• Scribe or toothpick

👨‍🍳 Instructions

1. 1--- Blueberry Macarons ---
2. 2Place two silpat mats in two large baking pans and print out both pages (top & bottom) of my blueberry macaron template. Set aside.
3. 3Sift 140g superfine almond flour and 125g powdered sugar into a large bowl and set aside.
4. 4Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix on a medium speed for 1 minute.
5. 5Add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium-high speed (speed 6 on a Kitchenaid Mixer). Keep mixing until stiff, glossy peaks form. This usually takes me about 4-6 minutes.
6. 6Fold the dry ingredients into the meringue using a circular motion. Once the dry ingredients are mostly incorporated into the meringue, place 1/5 of the batter in a separate bowl and add a drop of green gel food coloring. Add a squirt of sky blue and a small drop of navy blue gel food coloring into the large bowl of batter. Mix both bowls until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a figure 8 with the batter as it flows off the spatula once it's the right consistency. Be careful not to over-mix the batter!
7. 7Pour the blue batter into a large piping bag fit with a medium-sized round piping tip. To create a marbled look like my shells, paint some navy blue gel food coloring inside the piping bag before filling it.
8. 8Pour the green batter into a small piping bag fit with a small round piping tip. Place the templates (one template for the top shells, one template for the bottom shells) beneath each silpat mat before piping, then remove them from the pan once you’re done piping. Pipe 10 blueberry-shaped shells using the top blueberry macaron template, and 10 shells using the bottom macaron template. To give your macarons more dimension and definition, let each blueberry rest for 5-10 minutes before piping the next blueberry into each shell.
9. 9Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a scribe or toothpick.
10. 10Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
11. 11As the macarons rest, preheat your oven to 310 F.
12. 12Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes and rotate your pan halfway through.
13. 13Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the mat.
14. 14--- Buttercream Frosting ---
15. 15While the macaron shells rest and bake, beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
16. 16Mix in 4g vanilla extract and a pinch of salt on a low speed.
17. 17Slowly mix in 125g of powdered sugar and 5g of heavy cream on a low speed.
18. 18Continue to mix on low for a couple of minutes until the ingredients are fully incorporated and the desired consistency is reached.
19. 19If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
20. 20Place in a piping bag with the same round piping tip you used to pipe the macaron shells and set aside.
21. 21--- Assembling These Blueberry Macarons ---
22. 22If desired, use an edible marker to draw on half of the shells to give the blueberries more definition. I drew the same design that's included in the macaron template.
23. 23Pipe a ring of frosting around one macaron shell and fill the center with blueberry jam. Top it with a decorated/drawn-on shell to create a little macaron sandwich.
24. 24Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!