Today, I bring to you these sort of whimsical treats, my Blackberry Macarons.
These purple macarons were created because of those beautiful sprinkles I got at the store the other day.
The sprinkles I used are these sort of metallic purple nonpareils from Wilton. They came in a small cute lil bag. I couldn’t find the link on amazon to put here, but I did find a link for some purple nonpareils sprinkles by Wilton, and I will link them below also.
When to put sprinkles on top of macarons?
This is a common question. Be very careful with what you put on top of your macarons, as it might weigh down on the shells, which are very delicate.
You typically want to put the sprinkles on the macarons right after piping them, so the macarons will still be wet and the sprinkles will stick to the macarons.
Be careful with using heavy sprinkles or too much of it, or might affect your shells.
What I loved the very most about these Blackberry macarons was the color, all the way!
These purple macarons have captivated my heart!
If you love colorful macarons, you might like some of these recipes:
My husband said these Blackberry Macarons reminded him of Grape Macarons because of the purple macaron shells.
And all I could think of when he said that was: Now I gotta add grape macarons to my list!
I’ve been tackling my list lately, and putting out some more macaron recipes. My latest one was these super delicious Samoa Cookie Macarons.
Anyway, let’s talk about the filling of these Blackberry Macarons.
I chose to go with an Almond Buttercream, and Blackberry Jam fillings.
First pipe a ring of the buttercream around the edges of the macaron.
TIP: By the way, you don’t have to use Almond Buttercream. If you want to stick to regular buttercream, simply replace the amount of almond flour in the buttercream recipe with powdered sugar. And use vanilla extract instead of almond. I just thought the almond and blackberry flavors really went well together.
Now get ready to fill the macarons with your Blackberry Jam.
Feel free to use jam from the store if you want to. If you want to make your own, simply follow the recipe below, it’s quick and easy.
With macarons filled with jam, you may notice they start to get a bit soggy in the fridge after a few days. Which is why I don’t even recommend freezing macarons that have a jam filling.
I try to make the jam quite thick, in order to prevent, or reduce the moisture in the macaron shells, but it still happens, so this is my tip.
What is the shelf-life of homemade macarons?
If your macarons are filled with a cream filling, such as buttercream, cream cheese frosting, you are safe freezing it for up to 1 month. And in the fridge for up to 1 week.
However, if you fill your macarons with jam, I don’t recommend freezing them. And I recommend keeping it in the fridge for 4-7 days. That’s because, like I’ve explained above, the jam might make your macarons a bit soggy after sitting for too long.
Macaron Tip: Let your macarons mature in the fridge overnight before serving them, for optimal flavor and texture. Serve them after they’ve sat out of the fridge for a bit. When they come straight out of the fridge, sometimes they might be a tad hard.
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tones of other resources online that can help you.
I hope you liked today’s recipe. If you want to check out more Macaron recipes, click HERE.
I have a tone of macaron recipes on my website, as well as tips and tricks on how to make macarons throughout my posts.
Making macarons is a journey, where you have to learn exactly what the batter is supposed to look and feel like at each stage, and what method you prefer to get to understand those things.
For me, what worked best was the Swiss Method. Do you bake macarons? What method works best for you?
I’ve been putting together a macaron E-book lately, and hopefully I can compile all of my most valuable tips and find the best, most educative way to show them to you all who want to master macarons!
These are the best gluten-free cookies of all!
Have a great day and thank you for stopping by!
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- 3 egg whites 100 grams 3.5 oz
- 1/2 cup white granulated sugar 100 grams 3.5 oz
- 1 cup almond flour 96 grams 3.4 oz
- 3/4 cup powdered sugar 90 grams 3.17 oz
- A few drops of purple food coloring
- 1 cup blackberries fresh or frozen 283 grams, 10 oz
- 3 tablespoons maple syrup you can use granulated sugar, or other sweetener instead
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 1/2 cup confectioners’ sugar sifted
- 1/2 cup almond flour*
- 6 tablespoons unsalted butter softened
- 1/2 teaspoon almond extract
- 1 tablespoon whipping cream
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
- Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Mix blackberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the blackberries as you stir.
- Mix cornstarch and cold water in a small bowl.
- Once blackberries have boiled and reduced a bit, add cornstarch and water to the pan.
- Bring back to a boil, stirring constantly, until mixture is thickened.
- Pour through a strainer, and keep on stirring the mixture to strain the jam. Make sure to press it through really well so you can get the most out of it, and just leave the seeds behind. If you like the seeds, just skip the straining. I never skip it.
- Let jam cool. Cover it with plastic wrap and place it in the fridge.
- Sift powdered sugar and almond flour together. Set aside.
- Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar and almond flour in.
- On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. Add almond extract and cream in, beat for a another 30-45 seconds.
How to assemble
Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of blackberry jam. Don’t overfill it. Place another shell on top.
These Blackberry Macarons will be at their best up to 4-7 days in the fridge.
If you don’t want to make your own jam, that’s ok. You can use store-bought. You will need about 1/4 cup of jam.
If you have leftover jam, keep it in the refrigerator and use it within 1-2 weeks. Spread it on some toast, or my favorite way is to add to a plain greek yogurt bowl, with some fresh fruit (and granola sometimes).
You don’t have to use the almond flour in the Buttercream. You can just use 1/2 cup of powdered sugar instead of the almond flour.