Blueberry Macarons
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 made without any food coloring. Yes, that is true! Absolutely no food coloring was added.
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How to make Blueberry Macarons
I used my French meringue macarons shells recipe. And I added 10 gr of freeze-dried blueberry powder into almond flour and powdered sugar before sifting. Check also other macaron shells recipes here.
I also have online video lesson how to make macaron shells using NO REST method.
How to make freeze-dried blueberry powder
Place freeze-dried blueberry into the plastic bag. Lay the bag flat on the counter. Using 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 food processor or Thermomix to make blueberry powder.
If you are using Italian meringue macarons shells recipe, the same amount of freeze-dried blueberry powder (10 gr) will work.
How to make Blueberry Ganache for Macarons
Ingredients you’ll need
- Blueberry puree homemade or store bought
- Lemon juice
- Glucose syrup
- White chocolate 32%-34%
- Unsalted butter room temperature
How to make Blueberry Puree
In the small sauce pan cook blueberries over medium heat until reaches 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.
While blueberry puree is still warm add glucose syrup and lemon juice. Set aside.
Melt white chocolate in the microwave using 30 seconds intervals or use double boiler method.
Add blueberry mixture into melted chocolate and emulsify with hand blender. Ganache should be smooth and shiny. And just look at this color! All natural!
Add unsalted butter and emulsify again.
Transfer ganache to a flat surface (I use glass container). Cover ganache with plastic wrap “to contact” and let it set for 8-12 hours (or overnight) in the fridge.
When you are ready to fill macarons, transfer blueberry ganache into pipping bag with round tip and fill macarons. Place filled macarons into air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.
How to store
Store Blueberry Macarons in the air-tight container in the fridge for 2-3 days. You also freeze filled macarons for up to 6 months. This ganache is perfect for freezing.
If you make these Blueberry Macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other macaron flavors:
- Coffee & Baileyes macarons
- Passion fruit macarons
- Carrot cake macarons
- Dark chocolate raspberry macarons
- Tomato macarons
- Salmon macarons
Check my You Tube Chanel.
Blueberry macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 1 spatula
- 1 Fine mesh sieve
Ingredients
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
Instructions
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.
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 275o F (134o C) -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.
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?
Thank you, yes, ganache can be used for cakes.
What is glucose syrup? Just simple syrup? If it is, is it a 1:1 ratio of sugar to water? Thank you!
Glucose Syrup is store bought product. You can substitute with corn syrup or honey.
Excited to try this! How long does the filling last on it’s own? Looking to make it ahead and fill the macarons later.
You can keep ganache in the fridge for 2-3 days, but it is better to make fresh and fill macarons.
Is it necessary to use 35% Valhrona white chocolate?
Any 32%-34% white chocolate will work for this recipe too.
Can frozen blueberries be used?
For the ganache, yes.
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)?
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.
Thank you for your detailed explanation. I’ll show you photos once I’ve made them! ❤️