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Blackberry Macarons

Blackberry Macarons

Blackberry Macarons with an almond buttercream, and blackberry jam filling. This gluten-free cookie is sure to please anyone!
Course Dessert
Cuisine French
Keyword blackberry, gluten-free, macarons
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 26 macarons
Calories 90 kcal

Ingredients

Macaron Shells

  • 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

Blackberry Jam

  • 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

Almond Buttercream

  • 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

Instructions

Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. 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.
  4. Measure out all of your ingredients.
  5. Sift powdered sugar and almond flour together. Set aside.
  6. Now you can finally start.
  7. 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.
  8. Make sure the bottom of the bowl isn’t touching the simmering water.
  9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
  10. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
  11. 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.
  12. 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.
  13. Pour powdered sugar and almond flour into stiff whites.
  14. Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
  15. 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.
  16. 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.
  17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  19. Test again.
  20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  21. 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.
  22. This is the most important part about making macarons in my opinion.
  23. 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.
  24. 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.
  25. Pre-heat the oven to 325F.
  26. Bake one tray at a time.
  27. Bake for 4 minutes, rotate tray.
  28. 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.
  29. Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
  30. When baked, the macarons will have a deeper color and formed feet.
  31. Remove from the oven and bake the other tray.
  32. Let the macarons cool down before proceeding with the filling.

Blackberry Jam

  1. 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.

  2. Mix cornstarch and cold water in a small bowl.
  3. Once blackberries have boiled and reduced a bit, add cornstarch and water to the pan.
  4. Bring back to a boil, stirring constantly, until mixture is thickened.
  5. 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.
  6. Let jam cool. Cover it with plastic wrap and place it in the fridge.

Almond Buttercream

  1. Sift powdered sugar and almond flour together. Set aside.
  2. 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.
  3. 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

  1. 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.

Storage

  1. These Blackberry Macarons will be at their best up to 4-7 days in the fridge.

Recipe Notes

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.