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Blueberry Macarons

Blueberry Macarons

Blueberry Macarons filled with a Blueberry Mascarpone filling. Delicate shells, complimented by the sweet and creamy filling.

Course Dessert
Cuisine French
Keyword blueberry, macarons, mascarpone
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 26 cookie sandwiches
Calories 230 kcal


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


Blueberry 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.
  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 form a figure 8. If the 8 forms 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, and rotate the tray again.

  29. Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.

  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.

Blueberry Jam

  1. 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.

  2. Let it simmer, over medium heat, for about 5 minutes.
  3. You can use the back of the spoon to burst the blueberries.
  4. Mix the cornstarch and water in a small bowl.
  5. Pour over simmering blueberry mixture.
  6. Bring back to a boil. Let it boil for a couple of minutes. Once thickened, turn the heat off.
  7. Pour mixture through a fine mesh sieve.
  8. Stir with a spoon, pressing down on the mixture to extract all the liquid from it.
  9. Place strained jam in the fridge until completely cooled down.

Mascarpone Filling

  1. To make the Mascarpone filling, make sure that blueberry jam has cooled down all the way.
  2. Sift powdered sugar.

  3. Place mascarpone cheese and powdered sugar in the bowl of an electric mixer. Beat with the electric mixer for a few seconds until incorporated.

  4. Add vanilla. Mix until combined. Don't overmix because you will cause the frosting to separate.

  5. In a separate bowl, whip cream until stiff peaks form, 2-3 minutes on medium high speed.
  6. Fold whipped cream and mascarpone mixture together.

  7. I separated my Mascarpone Filling into two different bowls, because I wanted to do a bicolor filling.
  8. 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.
  9. Pipe a dollop of mixture on the macaron, place another macaron on top.
  10. Refrigerate macarons overnight before serving for best results.
  11. 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.

Nutrition Facts
Blueberry Macarons
Amount Per Serving
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.