Description
Delicious Blueberry Macarons filled with a creamy blueberry ganache, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cup + 2 tsp powdered sugar
- 1 3/4 cup super fine almond meal
- 1/2 cup + 2 tbsp granulated sugar
- 3–4 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 drop Americolor Royal Blue gel food coloring
- 1/2 drop Americolor Fushia
- 1/2 cup heavy cream
- 2/3 cup white chocolate chips
- 1/2 cup fresh blueberries
Instructions
- Sift together the powdered sugar and almond meal in a large bowl until no lumps remain.
- In a bowl of a stand mixer, whip the room temperature egg whites on medium speed until white and foamy, then add cream of tartar.
- Slowly add granulated sugar and increase speed to medium high, mix until medium peaks form, then add food coloring.
- Gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
- Continue to fold until the batter is smooth and flows slowly in ribbons off the spatula.
- Line a baking tray with a silicone mat and pipe 1 ½ inch rounds of batter, spaced 2 inches apart.
- Let the macarons sit at room temperature for 30-60 minutes to form a skin, then preheat oven to 300F/150C.
- Bake each tray for about 13-14 minutes, cool completely on a wire rack before filling.
- For the ganache, heat blueberries and heavy cream in a pot until edges are just boiling, then let cool.
- Blend the mixture until smooth, strain if desired, and return to the pot, bringing it to a gentle boil.
- Pour the hot cream over white chocolate chips and let sit for 2 minutes, then stir until fully emulsified.
- Let the ganache sit until thick like frosting.
- Assemble the macarons by piping a dollop of ganache on one shell and sandwich with another.
- Mature the macarons in a sealed container in the fridge overnight.
Notes
- Allow enough time for the macarons to rest before baking for the best results.
- Use room temperature ingredients for better incorporation.
- If ganache is too runny, chill it longer.
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 8g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg