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 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.
- 1 emulsify blender
- 1 saucepan
- 1 spatula
- 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.