Blueberry Macarons

5 from 3 votes

Blueberry Macarons shells flavored with freeze-dried blueberry powder and filled with blueberry ganache.

Prep Time30

Cook Time45

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 121kcal

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.

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 275^oF (134^oC) -300^o F (150^oC) 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.