Blueberry Macarons coming at you!
These Blueberry Macarons feature a Blueberry Mascarpone Filling, that is to die for. If you are a mascarpone cheese lover like myself, you will also love this filling!
The Blueberry Mascarpone Filling is light, slightly sweet, but not too much.
These Blueberry Macarons are perfect if you don’t like really sweet desserts, but still enjoy a treat sometimes.
Two bites. The delicate texture of the macaron shells will melt in your mouth.
Seriously, French Macarons are the best or what?
I love Macarons. They are some of my favorite bakes.
Making French Macarons can be quite tricky. Some people avoid it like the plague.
But nothing that a lot of practice won’t solve.
That’s all there is to it. Practice.
Also, I firmly believe that not all recipes will work for everyone. And not all methods will work for everyone. I’ve made macarons before using recipes called “foolproof macaron recipes” that didn’t work for me. And, of course, whoever published that recipe wasn’t lying about it being foolproof for them. The recipe just didn’t work for me. Just like my method might not work for someone out there.
Recipes are really personal. That’s why I always feel the need to develop my own twist in each recipe. Because I follow my intuition, and that leads into amazing adventures (and sometimes disasters).
Whether they work or not, nothing is wasted. The learning is the most important thing I get from each recipe I develop.
And that’s where my passion for writing recipes comes from. Cooking allows me to just be creative and think outside of the box, in a safe space, where it’s awesome when I win, but also worth it doing when I lose.
So, if you want to know how to make perfect French Macarons, I suggest doing your homework, reading about it, watching videos, and most importantly, getting to work.
Even to this day, sometimes I will make a batch that won’t work, won’t develop feet, or will crack. By this point, I know my oven pretty well, and I know how the batter should look and feel like, so I don’t make as many mistakes.
I hope you liked my Blueberry Macarons!
I have some really useful tips on how to make Macarons in my Matcha Macarons post, but also, check my recipe below, it’s very detailed and explains each step very well. Hope you like it!
If you want to check out other macarons, please click here.
THESE are the French Macaron Recipes that are trending on the blog right now: Salted Caramel Macarons and Lemon Macarons.
I also used a Ateco 829 Pastry Tip to pipe the filling in the macarons, listed bellow.
Below are some of the materials I used to make these Blueberry Macarons:
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Blueberry Macarons
Blueberry Macarons filled with a Blueberry Mascarpone filling. Delicate shells, complimented by the sweet and creamy filling.
Ingredients
Blueberry Macaron Shells
- 100 grams egg whites 3 egg whites, 3.5 oz
- 100 grams white granulated sugar 1/2 cup, 3/5 oz
- 96 grams almond flour 1 cup almond flour, 3.4 oz
- 90 grams powdered sugar 3/4 cup, 3.17 oz
- A drop of purple food coloring optional
Mascarpone Blueberry Filling
Blueberry Jam
- 1 cup blueberries
- 1 tablespoon maple syrup
- 1/2 tablespoon cornstarch
- 1 tablespoon water
Mascarpone Filling
- 56 grams mascarpone cheese 1/4 cup, 2 oz
- 56 grams powdered sugar 1/2 cup, 2 oz
- 1/2 teaspoon vanilla extract
- 56 grams whipping cream 1/4 cup, 2 oz
- 2 tablespoons jam recipe above
Instructions
Blueberry Macaron Shells
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Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
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Line two baking sheets with parchment paper or silicon mat.
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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.
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Measure out all of your ingredients.
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Sift powdered sugar and almond flour together. Set aside.
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Now you can finally start.
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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.
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Make sure the bottom of the bowl isn’t touching the simmering water.
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Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
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With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
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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.
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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.
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Pour powdered sugar and almond flour into stiff whites.
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Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
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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.
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First, I pick up some batter with my spatula and try to form a figure 8. If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
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Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
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If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
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Test again.
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Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
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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.
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This is the most important part about making macarons in my opinion.
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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.
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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.
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Pre-heat the oven to 325F.
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Bake one tray at a time.
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Bake for 4 minutes, rotate tray.
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Bake for 4 more minutes, and rotate the tray again.
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Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
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When baked, the macarons will have a deeper color and formed feet.
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Remove from the oven and bake the other tray.
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Let the macarons cool down before proceeding with the filling.
Blueberry Jam
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Start by making the jam. Mix blueberries and maple syrup in a small saucepan. You can add a squeeze of lemon to it if you want to. Bring to a gentle boil, stirring frequently.
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Let it simmer, over medium heat, for about 5 minutes.
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You can use the back of the spoon to burst the blueberries.
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Mix the cornstarch and water in a small bowl.
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Pour over simmering blueberry mixture.
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Bring back to a boil. Let it boil for a couple of minutes. Once thickened, turn the heat off.
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Pour mixture through a fine mesh sieve.
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Stir with a spoon, pressing down on the mixture to extract all the liquid from it.
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Place strained jam in the fridge until completely cooled down.
Mascarpone Filling
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To make the Mascarpone filling, make sure that blueberry jam has cooled down all the way.
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Sift powdered sugar.
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Place mascarpone cheese and powdered sugar in the bowl of an electric mixer. Beat with the electric mixer for a few seconds until incorporated.
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Add vanilla. Mix until combined. Don't overmix because you will cause the frosting to separate.
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In a separate bowl, whip cream until stiff peaks form, 2-3 minutes on medium high speed.
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Fold whipped cream and mascarpone mixture together.
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I separated my Mascarpone Filling into two different bowls, because I wanted to do a bicolor filling.
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In one of the bowls, I added the jam and mixed until combined. If the mixture is too runny, you might want to add a couple more tablespoons of powdered sugar to help it firm up.
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Pipe a dollop of mixture on the macaron, place another macaron on top.
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Refrigerate macarons overnight before serving for best results.
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STORAGE: Macarons will store well in the fridge for up to 4-5 days. They will also keep beautifully in the freezer for up to 2 months.
Recipe Notes
You might have more blueberry jam than needed for the recipe, since we only use a little bit. Just use the rest of the jam for toasts or biscuits, or to top your oatmeal or yogurt bowl.
If you have any leftover Mascarpone Filling, you can store it in the freezer, in a sealed container or bag, for up to 2 months. Let it come to room temperature and rewhip gently before using it again.
Oooh macarons have been on my must buy list for a long time. But I’ve always been so intimidated by them! I mean they’re SO pretty – there’s no way I could make them that pretty! Yours are sooo perfect. I LOVE the color.
You could definitely make perfect and pretty macarons, friend!! Thank you so much!
These macarons are simply beautiful. I can just taste the blueberries in them.
Thank you Jere!! I really love these blueberry macarons! One of my favorite flavors!
These simply could not be any prettier! I want one!
Thank you Cynthia!!
These macarons are beautiful! I love to eat them, but cannot bake them – you’ve done it perfectly! Delicious!
Thanks Kris!!
These macarons look absolutely perfect! I love blueberries and never thought of making blueberry macarons – so pretty!
Thank you Natalie!
DEFINITELY going to give these a shot! They are straight up gorgeous!
Oh my gosh your macaroons look amazing. I’m totally dying to try them especially since they are blueberry flavored.
These are stunning! It’s amazing that you can make such a special dessert at home.
Those are gorgeous and I love the pretty piping! Very smart to use blueberry jam too.
These are the most beautiful macarons I think I’ve ever seen!
Due to the mascarpone filling. How long can these be out of the refrigerator? I would like to serve these on a dessert table at a wedding reception. Thanks
I would say just a couple of hours, probably not much more than that. Perhaps would be better to go with a buttercream filling. If you want something lighter than regular american buttercream, and not as sweet, you could try a Swiss Meringue buttercream, it is very delicate, light, and not as sweet and heavy as regular american buttercream, and it’s safe to be left out of the fridge for a long time, even overnight.
Thanks for your question Sarah.
Have a great day!
Hi. Can you tell me what happens when adding more egg whites to the recipe? Does it make the cookie more fluffy? Help with rising? And granulated sugar amount vs confection sugar? I know there are million of recipes out there and wanted to see why this one worked for you. Thanks so much!
Ok so if you add more egg whites to the recipe, the batter will be too wet, it’s always recommended to have less or same amount of egg whites as the powdered sugar and almond flour each. Adding more granulated sugar will make the meringue too stiff. Adding more powdered sugar will help with making the batter runnier also. Most recipes I see around keep the almond flour and powdered sugar around the same amount compared to each other, or maybe a bit more powdered sugar than almond flour. And the egg whites is often times lower or same amount as the dry ingredients (almond flour/ powdered sugar), and the granulated sugar is usually less than the egg whites, but often times the same as the egg whites but never more than that.
But as long as you keep within these amounts, what really matters at end of the day is the method you use, how well you know what the batter is supposed to look and feel like, because even with the swiss method, I often see people using different ratios than I do, and it works for them. It’s all about nailing the method.
I made them and they turned out perfect, second batch had a few cracked ones but overall most were smooth. The Mascarpone filling was phenomenal, I made them with two colors as well and they turned out super cute. I love this recipe and will probably be trying more from this site:)
thank you so much 🙂
Curious why this recipe uses 96 grams almond flour and 90 grams powdered sugar while the lemon macarons use 106 grams of both almond flour and powdered sugar – while they both the same amount of egg whites and sugar. I know recipes revise over time. What do you recommend now?
currently I use 105 grams almond flour and powdered sugar (it hasn’t been 106, it’s been 105) And that’s what I recommend. It really doesn’t make that huge of a difference, but the feet are nicer and the macarons fuller imo. I’ve been meaning to update these older recipes so I am getting there.
how well does the mascarpone filling freeze?
It freezes really well. This will depend on the brand of mascarpone you’re using too. If your mascarpone cheese is super wet and has a lot of liquid in it, drain it in a cheese cloth lined strainer for a few hours in the fridge.
Will these still come out ok without weighing the ingredients? I can’t seem to locate my scale for the life of me! 🙁
I really recommend using one, but you can try.
So pretty! I made these and they were delish but the mascarpone filling was a little too soft so it came out the sides as you bit into the Mac: do you think the whipping cream could contribute to this? I’m thinking of trying it without it to make it stiffer or maybe subbing out the mascarpone for cream cheese. What do you think?
You can definitely sub the mascarpone for cream cheese and that will make it stiffer for sure, but I recommend draining the mascarpone cheese with a strainer lined with cheesecloth and place it in the fridge over a bowl for a few hours, make sure to cover it so it doesn’t dry out.
Okay great thank you so much!
I was wondering how you got the shells of your macarons to have that beautiful non-homogenous purple and white splotches.
I added the food coloring right at the end of the macaronage, this way the food coloring didn’t have a chance to fully incorporate with the batter.