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Blackberry Macarons

These blackberry macarons are bursting with blackberry flavor! They’re filled with buttercream and my delicious, homemade blackberry jam.

image of blackberry macarons that have been filled with blackberry jam and decorated with a brush of edible gold paint

Making These Blackberry Macarons with the French Method

There are a few different ways macarons are made.

French macarons are considered the easiest to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and use the French method for this recipe.

Equipment You’ll Need to Make These Blackberry Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

How to Make These Blackberry Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos of the process and a video tutorial to help guide you through this recipe.

Step #1: Make the French Meringue

The first step is to make the French meringue.

Whisk the room temperature egg whites on a medium speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar over a few minutes while mixing on a medium low speed. Then increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

image of meringue that's shiny and has reached stiff peak stage for making macarons

Step #2: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue.

image of dry ingredients being sifted into meringue to make macaron batter

Add a squirt of pink and purple gel food coloring to give the shells a warm purple color.

Then fold the ingredients together with a rubber spatula. Fold until a thick ribbon of batter runs off the spatula when it’s lifted.

image of purple macaron batter that's been folded until thick ribbons run off the spatula when it's lifted

You should be able to draw a couple figure 8’s with the batter running off your spatula in a continuous stream when it’s the right consistency.

If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.

Step #3: Pipe the Macaron Shells

Pour the batter into a large piping bag fit with a medium-sized round piping tip.

Then pipe 1 3/4-inch rounds onto 2 silpat lined baking sheets, spacing them about 1-inch apart.

image of purple macaron shells that have been piped on a silpat mat and are resting before being baked

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or scribe.

image of a bubble being popped in a french macaron shell with a scribe

Popping these little bubbles can help you avoid hollow or cracked shells.

Step #4: Rest the Purple Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days this can take up to an hour where I live!

They should be mostly dry to the touch and look matte once they’re ready to be baked.

image of rested french macaron shell that's ready to be baked

While the shells rest, preheat your oven.

Step #5: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly.

image of baked purple french macaron shells that have perfect feet and are cooling before being removed from the silpat mat

Let the macarons cool fully on the pan, then gently remove them from the silpat mat.

If they’re properly baked, they should peel off the mat cleanly.

image of a properly baked french macaron shell that has a shiny, smooth bottom

Step #6: Assemble these Blackberry Macarons

While the macaron shells bake and cool, make the vanilla buttercream.

Place the frosting in a piping bag fit with a small round piping tip and set aside.

Pair up the macaron shells then pipe a ring of buttercream on one macaron shell.

Fill the center with blackberry jam, then gently press a second shell on top of the frosting to create a sandwich.

image of a blackberry macaron being filled with blackberry jam

This step is optional, but I like to brush a bit of edible gold paint over the top of the macaron to give it a little extra flair.

I used edible art paint, but you can also use a mixture of clear liquor or extract and luster dust.

image of a blackberry macaron being decorated with a brush of edible gold paint

Place the macarons in an airtight container and store in the fridge to let them mature overnight.

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.

Troubleshooting These Blackberry Macarons

While I’d love to think everyone’s first batch of these macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives macarons an incredible texture, but the filling is what determines its flavor.

I like to fill these with my homemade blackberry freezer jam, but a good quality store-bought blackberry jam would work great too!

image of blackberry freezer jam

You can also make buttercream in this recipe blackberry buttercream by adding 2 Tbsp of blackberry jam and omitting the heavy cream.

How Many Macarons Does This Recipe Make?

This recipe makes about 40 large macaron shells, which can be used to make 20 macarons.

You can double or halve this recipe as needed.

image of blackberry macarons that have been filled with blackberry jam and decorated with a brush of edible gold paint

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

Tips for Making the Best Blackberry Macarons

  • Wipe your mixing bowl, mats and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don’t turn out, check out my macaron troubleshooting guide!
image of blackberry macarons packaged in a cute box

Making These Blackberry Macarons in Advance & Storage Tips

  • These macarons need to mature for a few hours or overnight in the fridge in an airtight container before being eaten. This gives them time to develop the best texture and flavor.
  • Refrigerate these filled macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Freeze unfilled macaron shells for up to a month in an airtight container.
  • The frosting can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Let Me Know What You Think!

If you try this recipe for blackberry macarons, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 20 macarons

Blackberry Macarons

image of blackberry macarons that have been filled with blackberry jam and decorated with a brush of edible gold paint

These blackberry macarons are bursting with blackberry flavor! They're filled with buttercream and delicious blackberry jam!!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 8 minutes

Ingredients

Macarons Shells

Buttercream Frosting

  • 113g unsalted butter, room temperature (1/2 cup)
  • 4g vanilla extract (1 tsp)
  • 2g fine salt (1/8 tsp)
  • 166g powdered sugar (1 1/3 cups)
  • 15g heavy cream (1 Tbsp)

Additional Filling

Equipment

Instructions

French Macaron Shells

  1. Line two large baking sheets with parchment paper or silicon mats. Set aside.
  2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
  3. Gradually mix in 110g of granulated sugar into the eggs over a few minutes while mixing on a medium low speed. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Sift 140g superfine almond flour and 125g powdered sugar into the meringue. Add in a squirt of pink and purple gel food coloring to give the shells a warm purple color, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
  5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
  6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
  7. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  8. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 17-20 minutes and rotate the pan halfway through to help them bake evenly.
  10. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Buttercream Frosting

  1. Beat 113g room-temperature butter on a medium speed until smooth.
  2. Mix in 4g vanilla extract and 2g salt on a low speed.
  3. Slowly mix in 166g of powdered sugar and 15g of heavy cream on a low speed. Mix for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached
  4. If the frosting seems too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  5. Once the frosting is the right consistency, place in a piping bag fit with a small round tip and set aside.

Assembling These Blackberry Macarons

  1. Pair up the macaron shells, then pipe a ring of buttercream around one macaron shell. Fill the center with blackberry jam and gently press a second shell on top to create a sandwich.
  2. This step is optional, but I like to brush a bit of edible gold paint over the top of the macaron to give it a little extra flair. I used edible art paint, but you can also use a mixture of clear liquor or extract and luster dust.
  3. Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy!

Notes

Recipe Yield:

This recipe makes about 40 macaron shells, which can be used to make 20 macarons. You can double or half this recipe if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Blackberry Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • Firmly bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don't turn out, please check out my macaron troubleshooting guide for help!
  • I like to fill these will my homemade blackberry freezer jam, but a good quality store-bought jam would work great too!

Making These Blackberry Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • The frosting can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 216Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 50mgSodium 69mgCarbohydrates 32gFiber 1gSugar 28gProtein 3g

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