Blueberry Macarons

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Blueberry Macarons shells flavored with freeze-dried blueberry powder and filled with blueberry ganache. Sound delicious? What if I also tell you that these blueberry macarons are made without any food coloring. Yes, that is true! Absolutely no food coloring was added. 

macarons in the box with fresh blueberries.

Why you’ll love this recipe

  • Blueberry Macarons are made without any food coloring, like my Chocolate Hazelnut Macarons.
  • This is gluten gluten-free dessert.
  • Ganache is smooth, shiny, and perfect for freezing.

Ingredient notes

labeled ingredients for this recipe on the table.
  • Blueberry puree, homemade or store-bought.
  • Lemon juice.
  • Glucose syrup. This ingredient can be substituted with corn syrup, inverted sugar, or honey.
  • White Chocolate 32%-34%. Use good quality chocolate.
  • Butter. Unsalted butter at room temperature.

How to make this recipe

To make macaron shells I used my French meringue macaron shells recipe. I added 10 gr of freeze-dried blueberry powder into almond flour and powdered sugar before sifting. I also have an online video lesson on how to make macaron shells using the NO REST method.

If you are using an Italian Meringue Macaron shells recipe, the same amount of freeze-dried blueberry powder (10 gr) will work.

freeze-dried blueberries in a plastic bag with a baking roll.
freeze-dried blueberries in the glass bowls.

How to make freeze-dried blueberry powder

Place freeze-dried blueberries into the plastic bag. Lay the bag flat on the counter. Using a rolling pin like a hammer, press down to crush blueberries. Once crushed, roll the pin over blueberries while pressing down hard enough to crush all blueberries. Roll the pin back and forth until blueberries reach powder consistency. You can also use a food processor or Thermomix to make blueberry powder.

almond flour, powdered sugar, and freeze-dried blueberries in the fine sieve.
pipped blueberry macaron shells on a Silpat baking mat.

How to make Blueberry Puree

In the small sauce pan cook blueberries over medium heat until reach a syrup consistency. 

After that, strain the blueberry juice through a fine mesh strainer as you won’t want blueberry skins in your ganache. That all! Your blueberry puree is ready. You can check a video on how to make puree on my YouTube Channel.

fresh blueberries in the glass bowl.
cooked blueberries in the fine sieve with a spatula.

While blueberry puree is still warm add glucose syrup and lemon juice. Set aside.  

Melt white chocolate in the microwave using 30-second intervals or use the double boiler method. Slowly add the blueberry mixture to the melted chocolate and emulsify with an immersion blender. The ganache should be smooth and shiny. And just look at this color! All natural!

Then add unsalted butter and emulsify again.

Transfer the ganache into a flat surface (I use a glass container). Cover the ganache with plastic wrap “to contact” and let it set for 8-12 hours (or overnight) in the fridge. 

melted white chocolate and blueberry puree on the table.
blueberry ganache in the flat container covered with plastic wrap.

When you are ready to fill the macarons, transfer the blueberry ganache into a piping bag with a round tip and fill the macarons. Filled macarons place into an air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.

piped blueberry ganache on one macaron shell.

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Recipe FAQs

How to store?

Store Blueberry Macarons in the air-tight container in the fridge for 2-3 days.

Can I freeze macarons with this filling?

You can freeze macarons with this filling for up to 6 months.

Why my macarons are cracked?

Not enough time to rest the macaron shells before baking.

Why my macarons are hollow?

There can be many reasons for this: over/under-beaten meringue, wrong folding technique, or oven temperature.

blueberry macarons
blueberry macarons

If you make these Blueberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

blueberry macarons

Blueberry Macarons

Blueberry Macarons shells flavored with freeze-dried blueberry powder and filled with blueberry ganache.
5 from 3 votes
Prep Time 30 minutes
Cook Time 45 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 28 macarons
Calories 121 kcal


  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 saucepan
  • 1 spatula
  • 1 Fine mesh sieve


Blueberry puree

  • 160 gr fresh blueberries

Blueberry Ganache

  • 120 gr blueberry puree
  • 20 gr lemon juice
  • 20 gr glucose syrup
  • 220 gr Ivoire Valrhona 35% white chocolate 
  • 30 gr unsalted butter room temperature

Blueberry Macaron Shells

  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 10 gr blueberry powder (crushed freeze dried blueberries)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar 1/2 cup


Blueberry puree

  • Cook blueberries over medium heat and mix until reaches a syrup consistency. Strain the blueberry juice through a fine mesh strainer as you won’t want blueberry skins.

How to make Blueberry Ganache

  • While blueberry puree is still warm add glucose syrup and lemon juice. Set aside.  
  • Melt white chocolate in the microwave using 30 seconds intervals. 
  • Add blueberry mixture into melted chocolate and emulsify with hand blender. 
  • Add unsalted butter and emulsify again. 
  • Transfer to a flat surface (I use glass container), cover with plastic wrap to contact and let set for 8 hours (or overnight) in the fridge. 
  • Fill macarons. 

How to make Blueberry macaron shells

  • In the mixing bowl sift together almond flour, powdered sugar and blueberry powder. Set aside. 
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time.  
  • Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch. 
  • Bake macaron shells in the preheated oven to 275F (134C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.  
  • Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.


Unsalted butter must be at room temperature, but not too soft. 
Use an immersion blender to make the ganache. 


Serving: 1macaronCalories: 121kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 4mgSodium: 21mgPotassium: 37mgFiber: 1gSugar: 15gVitamin A: 35IUVitamin C: 1mgCalcium: 26mgIron: 0.2mg
Tried this recipe?Let us know how it was!


  1. Hi Marina! I’m thrilled to try out this recipe.
    What is the glucose syrup for? Flavor? Consistency? And what happens if I skip it all together (with no substitutions)?

    1. Glucose syrup slows down the drying of the ganache, prevents crystallization, lowers water activity and makes ganache elastic and shiny. Glucose syrup can be replaced with corn syrup, honey or blueberry puree in this recipe. If you use good quality chocolate, you can even skip this ingredients. I would love to see your macarons.

  2. Excited to try this! How long does the filling last on it’s own? Looking to make it ahead and fill the macarons later.

    1. You can keep ganache in the fridge for 2-3 days, but it is better to make fresh and fill macarons.

  3. Hi Marina, the ganache looks amazing and I can’t wait to try it!!!
    Is the ganache sturdy enough to be used as a filling for cakes?

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