Delectable Blackberry Macarons are a delightful treat perfect for any occasion. These sweet little sandwiches are light, crispy, and filled with a luscious blackberry filling and creamy buttercream. They make a beautiful dessert for family gatherings, tea parties, or even just an afternoon snack.
What Makes This Recipe Special
These sweet macarons are not only tasty but also easy to make, making them perfect for beginners. They feature everyday ingredients that you may already have in your kitchen, so no special trips to the store! Plus, the vibrant blackberry filling adds a fresh flavor that everyone will love. Your family will be impressed by these pretty little bites that are fun to make and share.
How to Prepare Blackberry Macarons
Making macarons can seem daunting, but with a simple approach, you can create a batch that looks and tastes wonderful. The process involves making a flavorful blackberry filling and airy macaron shells. Once you’ve piped and baked the shells, just let them cool before assembling with the delicious filling.
What You Need
Ingredients for Blackberry Macarons
For the Macaron Shells:
- 100 grams almond flour
- 200 grams powdered sugar
- 100 grams egg whites (aged at room temperature)
- 50 grams granulated sugar
- A pinch of cream of tartar
- Purple gel food coloring (optional)
The Blackberry Filling:
- 150 grams fresh or frozen blackberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
The Buttercream:
- 100 grams unsalted butter, softened
- 200 grams powdered sugar
- 2 tablespoons blackberry filling
Directions
Prepare the Blackberry Filling:
In a saucepan, combine the blackberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the berries break down. Remove from heat and strain through a fine mesh sieve to remove seeds. Allow the mixture to cool completely.
Make the Macaron Shells:
Sift together the almond flour and powdered sugar into a bowl. In a separate bowl, whisk the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, continuing to whisk until stiff peaks form. If using, add a few drops of purple gel food coloring to achieve the desired hue. Gently fold the dry ingredients into the meringue in batches, mixing until the batter flows like lava. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto baking sheets lined with silicone mats or parchment paper. Tap the baking sheets firmly on the counter to release air bubbles. Let the piped shells sit at room temperature until a skin forms on the surface (about 30 minutes). Preheat the oven to 300°F (150°C). Bake the shells for 15-18 minutes, rotating the sheets halfway through. Allow the shells to cool completely before removing them from the baking sheets.
Assemble the Macarons:
Pipe a small amount of blackberry filling onto half of the macaron shells. Pipe a swirl of buttercream over the filling. Top with another macaron shell to create a sandwich. Refrigerate the assembled macarons for at least 24 hours to allow the flavors to mature.
Serving Ideas
These lovely Blackberry Macarons are delightful on their own but pair beautifully with a cup of tea or coffee. They can also be served at birthday parties, weddings, or any joyful celebration. Feel free to sprinkle some powdered sugar on top for an added touch of sweetness.
How to Store Blackberry Macarons
To keep your macarons fresh, store them in an airtight container in the refrigerator. They will stay good for up to a week. For longer storage, you can freeze them. Just be sure to separate layers with parchment paper to prevent sticking. To enjoy them again, simply let them thaw in the fridge overnight.
Recipe Tips
- Use aged egg whites for better meringue.
- Let piped shells rest to form a skin for a smooth surface.
- Sift dry ingredients well to avoid lumps.
- Adjust coloring gradually to achieve your desired shade.
- Be gentle when folding the dry ingredients to maintain airiness in the batter.
Variations & Swaps
- Fruit Fillings: Swap out blackberries for strawberries or raspberries for different flavors.
- Coloring Alternatives: Use yellow or green gel food coloring for a fun twist.
- Dairy-Free Version: Use dairy-free butter for the buttercream to make it suitable for dairy-sensitive eaters.
FAQs
Can I make these macarons ahead of time?
Absolutely! You can prepare and store the shells in an airtight container for up to a week before filling them. Just make sure to fill them before serving for the best texture.
Can I freeze macarons?
Yes, macarons freeze well! Just place them in a single layer in an airtight container. They can be frozen for up to 3 months. Thaw them in the fridge for a few hours before serving.
What can I use instead of almond flour?
If you’re allergic to nuts, you can use sunflower seed flour or a store-bought gluten-free flour blend. Just be mindful that it may slightly alter the texture.
How can I avoid common macaron-making mistakes?
To prevent issues, aim for a smooth batter and ensure you properly age the egg whites. Avoid over-mixing and under-mixing your batter.
What other fillings can I use?
You can experiment with other fruit purees, chocolate ganache, or even flavored buttercreams for various delicious combinations.
Blackberry Macarons
Ingredients
For the Macaron Shells
- 100 grams almond flour
- 200 grams powdered sugar
- 100 grams egg whites (aged at room temperature)
- 50 grams granulated sugar
- 1 pinch cream of tartar
- purple gel food coloring (optional) For coloring the shells
For the Blackberry Filling
- 150 grams fresh or frozen blackberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Buttercream
- 100 grams unsalted butter, softened
- 200 grams powdered sugar
- 2 tablespoons blackberry filling
Instructions
Prepare the Blackberry Filling
- In a saucepan, combine the blackberries, granulated sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring occasionally, until the mixture thickens and the berries break down.
- Remove from heat and strain through a fine mesh sieve to remove seeds. Allow the mixture to cool completely.
Make the Macaron Shells
- Sift together the almond flour and powdered sugar into a bowl.
- In a separate bowl, whisk the egg whites until foamy.
- Gradually add the granulated sugar and cream of tartar, whisking until stiff peaks form.
- Gently fold the dry ingredients into the meringue in batches until the batter flows like lava.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto baking sheets lined with silicone mats or parchment paper.
- Tap the baking sheets firmly on the counter to release air bubbles and let the piped shells sit at room temperature until a skin forms (about 30 minutes).
- Preheat the oven to 300°F (150°C) and bake the shells for 15-18 minutes, rotating sheets halfway through.
- Allow the shells to cool completely before removing them from the baking sheets.
Assemble the Macarons
- Pipe a small amount of blackberry filling onto half of the macaron shells.
- Pipe a swirl of buttercream over the filling and top with another macaron shell.
- Refrigerate the assembled macarons for at least 24 hours to allow the flavors to mature.
