Blueberry macarons are one of my personal favorites. Funny enough, have a love hate relationship with blueberries. I don’t particularly enjoy to eat them as raw fruits; they are a bit on the bland side for my taste buds.
However on the other side, I love what you can actually do with them. In the world of baking, blueberries are a superstar. Think of the classics, such as wonderfully baked blueberry muffins, perfectly baked blueberry tarts, deliciously blueberry cheesecakes… and of course, blueberry macarons.
Blueberries are such a visually enchanting ingredient; I mean, there’s not much blue looking fruits out there. It definitely makes anything you bake so characteristically charming!
So today I’m going to bake blueberry macarons. I know these petite pastries can look deliciously (or devilishly) pretty and elegant, and if baked correctly, it will be an absolute delight to eat. Here they are, hope you enjoy my blueberry macarons.
Blueberry macarons recipe
(Adapted from Pierre Hermé pastries recipe book)
220g fresh egg whites
300g almond meal
300g icing sugar
300g caster sugar
To decorate: violet powdered/gel food coloring. (as your prefer)
Line baking trays with baking paper and prepare pipping bag fitted with a plain #11 pastry tip. (If you are not confident with your pipping skills, you can use template as your guide.(SHELLS TEMPLATE GUIDE)
To prepare the egg white and almond meal mixture: Blitz both the almond meal and icing sugar in a food processor, and pause for a minute to remove any lumps. Sift well into a bowl.
In the same bowl, add 110g of egg white and set aside without mixing. Pout another 110g egg whites into an electric mixer bowl.
- In saucepan, add the water, caster sugar and food colouring and boil to 244 °F (118 °C). Don’t stir.
- As soon as the syrup reaches a temperature of 239 °F (115 °C), immediately whisk the remaining egg whites (110g) in the electric mixer (prepared on step 1) at medium speed till they are still fairly wet but can hold a peak (soft peak).
- Pour the saucepan of sugar syrup cooked to 244 °F (118°C) over the whipped egg whites in the mixer bowl.
- Continue to mix and allow the egg whites to reach a hard peak, and removed from the electric mixer; let it cool down to 122°F (50°C), then add into the egg white and almond meal mixture which we have prepared earlier from the preparation stage.
- Now incorporate everything together, and mix until the mixture is smooth, uniform and gently flowing. This may be a tricky because if you mix too slow, the mixture may not be uniform, but if you mix too fast and too much, the mixture might be too runny; so aim for something in between.
Pipe and bake
Fill the mixture into a piping bag, and get ready to pipe. Pipe small rounds (around 3cm diameter).
Let the macaron shells sit out for 30 minutes to an hour to harden (you may test the shells by touching the mixture, and if they don’t stick onto your finger then they’re ready to be baked).
Preheat oven to 325°F (165°C). Bake for 12- 15 minutes, depending on their size. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.
Let your macarons sit out on counter for 30 -60 minutes, to allow a crust to form.
Homemade blueberry jam:
2 cup fresh blueberry/ frozen
1 cup caster sugar (as your taste)
- Combine blueberry and caster sugar in a small pot with medium heat.
- Bring mixture to a boil, then reduce to low heat, crushing the blueberries to release the juices.
- Cook until jam thickens, about 20 minutes.
If you are going to store in the refrigerator, cool until room temperature first then transfer to an airtight container.
Blueberry macarons buttercream filling:
5 egg whites
200g caster sugar
226g butter (cut into small cube size, at room temperature)
To taste blueberry jam
Optional: powdered/ gel food coloring
- Combine and whisk sugar and egg whites in the bowl of a double boiler (ensure the water in the double boiler is only at a simmer).
- Whisk constantly until the sugar is completely dissolved and the mixture is quite hot to the touch 160 °F (°C). (to test your sugar is fully dissolved, dip your fingers into the mix and rub some between your fingers, If gritty, keep cooking!)
- Then pour mix into an electric mixer and start whipping the egg whites on high speed until it reaches stiff peaks (light and wonderful – like marshmallow).
- At this point start adding butter piece by piece to the meringue. Be sure to add the butter slowly and make sure the each piece is completely incorporated before adding the next. ( If the buttercream becomes soupy after all of the butter is incorporated, put in the fridge and let it cool for 5- 10 minutes before whip it again, also might try adding few more of butter.)
- Add blueberry jam, keep whipping it until soft and incorporated with the flavor .