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 shells?
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.
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 need:
- Blueberry puree
- Lemon juice
- Glucose syrup
- White chocolate
- 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.
Add blueberry mixture into melted chocolate and emulsify with hand blender.
Add unsalted butter and emulsify again.
Transfer ganache 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.
When you are ready to fill macarons, transfer blueberry ganache into pipping bag with round tip and fill macarons.
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 other macaron flavors:
- Coffee & Baileyes macarons
- Passion fruit macarons
- Carrot cake macarons
- Dark chocolate raspberry macarons
- Tomato macarons
- Salmon macarons
- 1 emulsify blender
- 160 gr fresh blueberries
- 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
- 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.
- 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.
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.