Name: Delectable Blackberry Macarons Recipe
Prep time: 45 min
Cook time: 18 min
Total time: 26 h
Cuisine: French
Ingredients: 1 cup Almond Flour (Substitute with sunflower seed flour for a nut-free option); 1 cup Powdered Sugar; 3 large Aged Egg Whites (room temperature); 0.5 cup Granulated Sugar; 0.5 tsp Cream of Tartar (Optional); 1 drop Purple Gel Food Coloring (Optional); 1 cup Blackberries (fresh); 0.25 cup Granulated Sugar (adjust to taste); 1 tbsp Lemon Juice; 1 tbsp Cornstarch; Splash of water (for cooking); 0.5 cup Unsalted Butter (use vegan butter for dairy-free); 1 cup Additional Powdered Sugar (adjust to preferred sweetness)

Jump to Recipe

Introduction

These delectable blackberry macarons blend delicate almond shells with a luscious berry filling. Perfectly sweet and tart, they are an impressive treat for any occasion that home cooks will love to create.

A group of shiny purple macarons are stacked and spread on a white plate placed on a white marbled surface. Each macaron has three visible layers: a smooth, rounded top and bottom shell with a deep purple color and a slightly rough, dark purple edge. Between these shells is a beige creamy filling that looks thick and smooth. Two blackberries with shiny surfaces sit near the macarons on the plate. The photo is close-up, focusing on the front macarons stacked two high, showing their textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Almond Flour (Substitute with sunflower seed flour for a nut-free option)
1 cup Powdered Sugar (No substitutions needed)
3 large Aged Egg Whites (Use room temperature for best results)
0.5 cup Granulated Sugar (No substitutions required)
0.5 tsp Cream of Tartar (Optional but recommended)
1 drop Purple Gel Food Coloring (Optional for color)
1 cup Blackberries (Substitute with other berries if desired)
0.25 cup Granulated Sugar (Adjust according to taste)
1 tbsp Lemon Juice (No substitutions noted)
1 tbsp Cornstarch (No substitutions indicated)
0.5 cup Unsalted Butter (Use vegan butter for dairy-free)
1 cup Additional Powdered Sugar (Adjust to preferred sweetness)

Instructions

Step 1: In a saucepan, combine fresh blackberries, 0.25 cup granulated sugar, lemon juice, cornstarch, and a splash of water. Cook over medium heat while stirring gently until the mixture thickens, about 8–10 minutes. Once thickened, strain through a fine sieve to remove seeds, then refrigerate until completely cool, at least 30 minutes.
Step 2: Sift together almond flour and 1 cup powdered sugar into a bowl to remove lumps and combine evenly.
Step 3: In a separate bowl, whisk aged egg whites until foamy. Gradually add 0.5 cup granulated sugar and cream of tartar, whisking until stiff peaks form, about 5–7 minutes.
Step 4: Gently fold the sifted dry ingredients into the meringue in three additions using a spatula. Add purple gel food coloring if using, folding just until color is evenly distributed.
Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto lined baking sheets spaced about 1 inch apart. Tap sheets lightly to release air bubbles. Let rest until a skin forms on the surface, about 30–60 minutes.
Step 6: Preheat oven to 300°F (150°C). Bake shells for 15–18 minutes, rotating halfway through. They should rise and have a smooth surface. Cool completely before assembling.
Step 7: Beat unsalted butter until creamy, about 2–3 minutes. Gradually add additional powdered sugar, mixing until smooth and fluffy. Optionally fold in some cooled blackberry filling for extra flavor.
Step 8: Pipe a dollop of blackberry filling onto the flat side of half the macaron shells. Add a swirl of buttercream on top, then sandwich with remaining shells.
Step 9: Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and shells to soften. Serve chilled or at room temperature.

Tips & Variations

For a nut-free version, substitute almond flour with sunflower seed flour but be aware texture may vary slightly.
Use aged egg whites kept in the fridge for a day or two for better meringue stability.
Try adding a few drops of vanilla or almond extract to the buttercream for added depth.
Replace blackberries with raspberries or blueberries for a different berry twist.

Storage

Store macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor. They can also be frozen for up to 2 weeks; thaw in the refrigerator before serving.

How to Serve

Several purple macarons are placed on a white plate on a white marbled surface, with two macarons stacked in the center. Each macaron has two smooth, shiny purple shells sandwiching a thick layer of light beige cream filling. The edges of the purple shells are textured and slightly darker. Two shiny black blackberries are positioned near the macarons on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the blackberry filling can be made several days ahead and stored in the refrigerator. Just keep it covered to prevent drying out.

Why do my macarons crack or not form a smooth surface?

Cracking often happens if the batter is overmixed or if the shells aren’t given enough time to form a skin before baking. Make sure to let piped shells rest until dry to the touch, usually 30–60 minutes.