Print

Delectable Blackberry Macarons Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These delectable blackberry macarons feature delicate almond flour shells filled with a luscious, homemade blackberry filling and creamy buttercream. Perfect for special occasions or an elegant treat, these macarons combine a crisp exterior with a chewy interior and a burst of fresh berry flavor.

Ingredients

Scale

Macaron Shells

  • 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)

Blackberry Filling

  • 1 cup Blackberries (fresh)
  • 0.25 cup Granulated Sugar (adjust to taste)
  • 1 tbsp Lemon Juice
  • 1 tbsp Cornstarch
  • Splash of water (for cooking)

Buttercream

  • 0.5 cup Unsalted Butter (use vegan butter for dairy-free)
  • 1 cup Additional Powdered Sugar (adjust to preferred sweetness)

Instructions

  1. Make the Blackberry Filling: In a saucepan, combine fresh blackberries, granulated sugar, lemon juice, cornstarch, and a splash of water. Cook over medium heat, stirring gently until the mixture thickens, about 8-10 minutes. Strain through a fine sieve to remove seeds and cool completely in the fridge for at least 30 minutes.
  2. Prepare Dry Ingredients: Sift together almond flour and powdered sugar into a mixing bowl to eliminate lumps and blend evenly.
  3. Whisk Egg Whites: In a separate bowl, whisk aged egg whites until foamy. Gradually add granulated sugar and cream of tartar, continue whisking until stiff peaks form, approximately 5-7 minutes.
  4. Combine Batter: Gently fold the sifted dry ingredients into the meringue in three additions using a spatula. Add purple gel food coloring if desired, folding just until color is evenly mixed.
  5. Pipe Macaron Shells: Transfer batter into a piping bag with a round tip. Pipe 1.5-inch circles onto lined baking sheets spaced 1 inch apart. Tap sheets to release air bubbles. Let sit until a skin forms on the surface, about 30-60 minutes.
  6. Bake Macaron Shells: Preheat oven to 300°F (150°C). Bake shells for 15-18 minutes, rotating baking sheets halfway through. They are done when risen with smooth tops. Cool completely.
  7. Prepare Buttercream: Beat unsalted butter until creamy (2-3 minutes). Gradually add powdered sugar, mixing until smooth and fluffy. Optionally, blend in some of the blackberry filling for flavor.
  8. Assemble Macarons: 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.
  9. Chill Macarons: Refrigerate assembled macarons for at least 24 hours to meld flavors and soften shells. Serve chilled or at room temperature.

Notes

  • Using aged egg whites at room temperature helps achieve better meringue volume.
  • Cream of tartar stabilizes the egg whites but is optional.
  • Resting the piped batter until a skin forms is crucial to prevent cracking during baking.
  • For a nut-free version, substitute almond flour with sunflower seed flour.
  • You can adjust sugar quantities in the filling and buttercream to taste.
  • Store macarons in an airtight container in the fridge for up to 3 days.
  • Allow macarons to come to room temperature before serving for best texture and flavor.

Keywords: blackberry macarons, almond flour macarons, berry macarons, homemade macarons, french dessert, buttercream filling

Find it online: https://freshrecipehub.com/delectable-blackberry-macarons-recipe/