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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 made without any food coloring. Yes, that is true! Absolutely no food coloring was added. 

blueberry macarons

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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.

blueberry macarons

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.

blueberry 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 also other macaron flavors:

blueberry macarons

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blueberry macarons
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5 from 2 votes

Blueberry macarons

Blueberry ganache made without any food coloring added.
Course Dessert
Cuisine French
Keyword blueberry ganache, blueberry macarons, ganache, macaron filling, macarons
Prep Time 30 minutes
Total Time 30 minutes
Servings 28 macarons
Calories 30kcal
Author Marina of www.everythingmarina.com

Equipment

  • 1 emulsify blender
  • 1 saucepan
  • 1 spatula

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

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. 

Notes

Unsalted butter must be room temperature, but not too soft. 

Nutrition

Serving: 1macaron | Calories: 30kcal

8 Comments

  1. 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?

  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.

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