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image of blueberry shaped macarons baked and filled with buttercream and blueberry jam
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5 from 2 rating

Blueberry Macarons

Learn how to make these adorable blueberry macarons! My step by step tutorial & detailed recipe will help you master these delicious little cookies.
Prep Time20 minutes
Cook Time17 minutes
Additional Time30 minutes
Total Time1 hour 7 minutes
Course: Macarons
Cuisine: French
Servings: 10 large macarons
Calories: 169kcal
Author: Chelsey White

Ingredients

Blueberry Macarons

Buttercream Frosting

  • 56 g unsalted butter, room temperature 1/4 cup
  • 4 g vanilla extract or vanilla bean paste 1 tsp
  • 1 g fine salt 1/8 tsp
  • 125 g powdered sugar 1 cup
  • 5 g heavy whipping cream, room temperature 1 tsp

Additional Decorations / Fillings – Optional

Equipment

Instructions

Blueberry Macarons

  • Place two silpat mats in two large baking pans and print out both pages (top & bottom) of my blueberry macaron template. Set aside.
  • Sift 140g superfine almond flour and 125g powdered sugar into a large bowl and set aside.
  • 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 on a medium speed for 1 minute.
  • Add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium-high speed (speed 6 on a Kitchenaid Mixer). Keep mixing until stiff, glossy peaks form. This usually takes me about 4-6 minutes.
  • Fold the dry ingredients into the meringue using a circular motion. Once the dry ingredients are mostly incorporated into the meringue, place 1/5 of the batter in a separate bowl and add a drop of green gel food coloring. Add a squirt of sky blue and a small drop of navy blue gel food coloring into the large bowl of batter. Mix both bowls until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a figure 8 with the batter as it flows off the spatula once it's the right consistency. Be careful not to over-mix the batter!
  • Pour the blue batter into a large piping bag fit with a medium-sized round piping tip. To create a marbled look like my shells, paint some navy blue gel food coloring inside the piping bag before filling it.
  • Pour the green batter into a small piping bag fit with a small round piping tip. Place the templates (one template for the top shells, one template for the bottom shells) beneath each silpat mat before piping, then remove them from the pan once you’re done piping. Pipe 10 blueberry-shaped shells using the top blueberry macaron template, and 10 shells using the bottom macaron template. To give your macarons more dimension and definition, let each blueberry rest for 5-10 minutes before piping the next blueberry into each shell.
  • 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 scribe or toothpick.
  • Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
  • As the macarons rest, preheat your oven to 310 F.
  • Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes and rotate your pan halfway through.
  • Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the mat.

Buttercream Frosting

  • While the macaron shells rest and bake, beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
  • Mix in 4g vanilla extract and a pinch of salt on a low speed.
  • Slowly mix in 125g of powdered sugar and 5g of heavy cream on a low speed.
  • Continue to mix on low for a couple of minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  • If the frosting is 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).
  • Place in a piping bag with the same round piping tip you used to pipe the macaron shells and set aside.

Assembling These Blueberry Macarons

  • If desired, use an edible marker to draw on half of the shells to give the blueberries more definition. I drew the same design that's included in the macaron template.
  • Pipe a ring of frosting around one macaron shell and fill the center with blueberry jam. Top it with a decorated/drawn-on shell to create a little macaron sandwich.
  • Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Video

Notes

Recipe Yield:

This recipe makes about 20 large macaron shells, which can be used to make 10 macarons. You can double or triple this recipe to make more macarons if needed.
You can also pipe smaller round shells and not use the template! If you go that route, this recipe makes about 36 round macarons.

Tips for Making the Best French 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.
  • Use gel food coloring if you want to color your macarons. If you try to use liquid food coloring it can throw off the consistency of the batter.
  • 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!
  • Print out this 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 your macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn't turn out, please check out my macaron troubleshooting guide.

Making These French 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 stored at room temperature for up to 2 days in an airtight container.
  • 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.
  • Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition

Serving: 1 | Calories: 169kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 41mg | Fiber: 1g | Sugar: 24g