Blackberry Lemon Macarons
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These Blackberry Lemon Macarons are filled with blackberry ganache and homemade lemon curd. Ganache is smooth and has no food coloring. You will be impressed with this flavor!
Table of Contents
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal. My favorite is Blue Diamond.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature.
- Food Color: Gel food colors. I used Chefmaster Gold and Burgundy.
- Chocolate: White Chocolate. Use good-quality chocolate.
- Blackberry Puree: Use homemade or store-bought puree.
- Butter: Unsalted butter.
- Glucose Syrup: Can be replaced with inverted sugar or honey.
- Lemon Curd: Homemade or store bought.
How to Make This Recipe
Make Blackberry Ganache. In the small saucepan, add heavy cream and glucose syrup. Bring the mixture to a boil, but do not boil. Melt the chocolate in the microwave or use the double-boiler method.
Add hot heavy cream into the chocolate and mix with the spatula.
Add blackberry puree and mix again.
Cut butter into small cubes and add to the ganache. Emulsify the ganache with an immersion blender.
Transfer the ganache into a flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for at least 5-6 hours.
How to Make Two-Color Macaron Shells
Line two baking sheet pans with a baking mat. Prepare two piping bags with a round piping tip. I use Wilton 12. You will also need a mixing bowl with a spatula. Add egg whites to a clean and dry stand mixer’s clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes. Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
Add sifted dry ingredients to the French meringue and start folding the batter with the spatula. When you have all ingredients incorporated together, transfer half of the batter into an empty mixing bowl.
Add yellow gel food coloring into one mixing bowl with the batter, and burgundy gel into another mixing bowl.
Continue folding the batter. Do not overfold!
The batter is ready when it flows fast from the spatula.
Transfer each batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Meanwhile, preheat oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
Make Homemade Lemon Curd. You can also use store-bought. For this recipe you need about 1/2 cup lemon curd.
How to Assemble Macarons
Pair macaron shells of similar sizes and place them on the countertop. Transfer the Blackberry Ganache into the pastry bag with a round piping tip. Place lemon curd in the small pastry bag and cut a little tip in the bag. You can use a round tip if you like. Pipe ganache on the flat side of the macaron shell, then pipe lemon curd in the center of the ganache. Sandwich a macaron with another macaron shell and press lightly. Make sure there is no ganache coming out from the sides of the macarons. Repeat with the other shells. Place filled macarons in an airtight container and refrigerate. Macarons need to mature before you can enjoy them.
Expert Tips
- Measure all ingredients using a digital kitchen scale.
- Use good-quality white chocolate.
- Use frozen blackberries to make puree; they have less water than fresh ones.
Recipe FAQs
Store macarons in an airtight container in the fridge for 2-3 days.
Yes, freeze-filled macarons in an airtight container for a few months.
This happens when macaron shells do not rest long enough before baking.
The most common causes are unstable meringue, incorrect folding technique, or wrong oven temperature.
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Recipe
Blackberry Lemon Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 2 spatula
- 1 fine mesh strainer
- 2 baking sheet pan
- 2 baking mat
Ingredients
Blackberry Ganache
- 300 g white chocolate
- 80 g heavy cream
- 15 g glucose syrup
- 70 g blackberry puree
- 28 g unsalted butter
Macaron Shells
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 1 g yellow gel food coloring
- 1 g burgundy gel food coloring
Lemon Curd
- 100 g homemade lemon curd
Instructions
How to Make Blackberry Ganache
- In the small saucepan, add heavy cream and glucose syrup. Bring the mixture to a boil, but do not boil.
- Melt the chocolate in the microwave or use the double-boiler method.
- Add hot heavy cream into the chocolate and mix with the spatula.
- Add blackberry puree and mix again.
- Cut butter into small cubes and add to the ganache.
- Emulsify the ganache with an immersion blender.
- Transfer the ganache into a flat container and cover with the plastic wrap "to contact". Refrigerate ganache for at least 5-6 hours.
How to Make Two Color Macaron Shells
- Line two baking sheet pans with a baking mat. Prepare two piping bags with a round piping tip. I use Wilton 12. You will also need a mixing bowl with a spatula.
- Add egg whites to a clean and dry stand mixer's clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- Add sifted dry ingredients to the French meringue and start folding the batter with the spatula. When you have all ingredients incorporated together, transfer half of the batter into an empty mixing bowl.
- Add yellow gel food coloring into one mixing bowl with the batter, and burgundy gel into another mixing bowl. Continue folding the batter. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer each batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
How to Assemble Macarons
- Pair macaron shells of similar sizes and place them on the countertop.
- Transfer the Blackberry Ganache into the pastry bag with a round piping tip.
- Place lemon curd in the small pastry bag and cut a little tip in the bag. You can use a round tip if you like.
- Pipe ganache on the flat side of the macaron shell, then pipe lemon curd in the center of the ganache. Sandwich a macaron with another macaron shell and press lightly. Make sure there is no ganache coming out from the sides of the macarons. Repeat with the other shells.
- Place filled macarons in an airtight container and refrigerate. Macarons need to mature before you can enjoy them.
Video
Notes
- Measure all ingredients using a digital kitchen scale.
- Use good-quality white chocolate.
- Use frozen blackberries to make puree; they have less water than fresh ones.