Frozen Party Food: Blueberry Macarons

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Our Strawberry Macarons recipe is so popular, I thought I’d add another fun, fruity flavor to the mix. These Blueberry Macarons with Vanilla Meringue Filling are perfect for a Breakfast at Tiffany’s theme, a Frozen birthday party, or a baby shower!

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Blueberry Macaron Recipe

Ever since my daughter and I attended a make your own macaron class in Paris, she’s been begging to make macarons nearly every weekend!

They are surprisingly easy to make with a couple of key tips.

  1. Beat the egg whites to soft peaks – it takes forever, but resist the urge to add cream of tartar to do the work for you.
  2. Use parchment paper, not a slipmat – silicone baking mats retain moisture, which is good for some cookies but not macarons!
  3. Let the cookie shells sit out and form a skin – this prevents the “explosion” that some people experience
  4. Turn on the A/C – macarons do not fare well in humidity, so try to make them in a cool environment, if possible.
  5. Use dry flavorings, like flavor powders, not wet flavor extracts.

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No matter what you do though, there are going to be a few macarons that just don’t turn out.

(Don’t worry, even the best pastry chefs experience this.)

The “ruined macarons” are perfect for serving with whipped cream and berries, or sprinkling on some ice cream. In fact, ruined meringues were how the famous Eton Mess dessert came to be!

Take your time, accept that there will a few “duds” and just enjoy being in the kitchen cooking with your favorite people. The perfect little macarons waiting at the end are just a bonus!

More Blueberry Recipes:

Blueberry Macaron Ingredients

Macaron Cookie Ingredients:

Vanilla Filling ingredients:

Note: you can replace this vanilla filling with a standard buttercream filling.

Scroll down to the printable recipe card for full measurements.

Tip: blueberry powder is available in many different forms. They are often used as a superfood addition to smoothies.

Kitchen Tools You May Find Helpful

Tip: if you don’t have a double boiler, a small saucepan nestled overtop of a slightly larger saucepan works well. (Or you can place a metal or heat-proof glass bowl over a saucepan.)

 

How to Make Blueberry Macarons

Line 2 large baking sheets with parchment  paper.

Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.

Using a flour sifter, sift the above ingredients into a large bowl. Set aside.

Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until soft peaks form, about 4 minutes. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.

Continue to beat, slowly adding the granulated sugar, and blueberry jam/ puree/compote…until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.

Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.

Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.

Let the cookies set out for 1 hour.

Preheat oven to 350°F.

Bake cookies, 1 sheet at a time, for 7-10 minutes until macarons are raised and no longer have a glossy appearance. You may need to rotate once during baking.

Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

 

To make the Vanilla Filling:

Place 2 cups of water in the bottom half  of the double boiler and bring to a simmer using medium-high heat.

In the top half of a double boiler whisk together the sugar and egg white. Continue whisking occasionally for about 4-6 minutes.

Remove the egg white mixture to a bowl and whip on medium-high speed until light, white and cool to the touch, another 4-6 minutes.

Reduce speed to low and add butter, about 2 Tablespoons at a time.

Continue mixing for 4-5 minutes until the buttercream is smooth, and then add salt and vanilla extract.

Scoop the buttercream into your prepared piping bag and add a dollop to the flat side of a macaron. Sandwich with a second macaron, and then repeat with all cookies.

Pin this pretty Blueberry Macaron recipe for your next party:

 

Grab your free printable recipe card for our blueberry macaron recipe:

Yield: 24 macarons

Blueberry Macarons

Blueberry Macarons

Ingredients

Macaron Cookie Ingredients:

  • 2 cups powdered icing sugar
  • 1 cup almond flour or almond meal
  • 1/4 teaspoon Sea Salt
  • 3 large egg whites, room temperature
  • Pinch cream of tartar, as needed
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon blueberry powder

Vanilla Filling ingredients:

  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 teaspoon vanilla
  • Pinch of sea salt

Instructions

  1. Line 2 large baking sheets with parchment paper.
  2. Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
  3. Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
  4. Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until soft peaks form, about 4 minutes. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
  5. Continue to beat, slowly adding the granulated sugar, and blueberry jam/ puree/compote...until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
  6. Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
  7. Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
  8. Let the cookies set out for 1 hour.
  9. Preheat oven to 350°F.
  10. Bake cookies, 1 sheet at a time, for 7-10 minutes until macarons are raised and no longer have a glossy appearance. You may need to rotate once during baking.
  11. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

 

!To make the Vanilla Filling:

  1. Place 2 cups of water in the bottom half of the double boiler and bring to a simmer using medium-high heat.
  2. In the top half of a double boiler whisk together the sugar and egg white. Continue whisking occasionally for about 4-6 minutes.
  3. Remove the egg white mixture to a bowl and whip on medium-high speed until light, white and cool to the touch, another 4-6 minutes.
  4. Reduce speed to low and add butter, about 2 Tablespoons at a time.
  5. Continue mixing for 4-5 minutes until the buttercream is smooth, and then add salt and vanilla extract.
  6. Scoop the buttercream into your prepared piping bag and add a dollop to the flat side of a macaron. Sandwich with a second macaron, and then repeat with all cookies.

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These blueberry macarons are surprisingly easy to make and always make such a big impression on party guests!

For more fun ideas for your next party, check out our Moana Birthday Party on a Budget or our Mermaid Birthday Party.

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