My last post featured a super simple 3-ingredient blueberry jam, and this post has a way to use it! These blueberry macarons are made with vanilla shells and a blueberry buttercream filling. The buttercream is made with butter, sugar, and blueberry jam.
You don’t have to used homemade jam for the filling, store-bought is fine (but homemade jam is amazing!). If you do decide to go with store-bought, I would recommend using your favorite brand or something that you know will be flavorful — the blueberry jam is truly the star in this recipe. To add extra flavor, place a single blueberry in the center of each macaron. Store these macarons in the fridge in an airtight container for up to 5 days.
- 60-65g egg whites (2 eggs)
- 62g (5tbsp) granulated sugar
- 100g powdered sugar
- 60g almond flour
- Pinch of salt
- Blue food coloring (optional)
- 84g (6 tbsp) butter, softened
- 125g (1 cup) powdered sugar
- 1/4 cup blueberry jam
- 1. Make the Macarons: In a large mixing bowl, whip the egg whites and granulated sugar together until stiff peaks form. Whip in the food coloring, if using.
- 2. In a small bowl, sift together the powdered sugar, almond flour, and salt. Gently fold the dry ingredients into the eggs whites with a spatula, in 2 separate additions. Fold only until the batter looks uniform.
- 3. Get an icing bag and prepare it with a large, round tip. Fill the bag with your macaron batter. Prepare cookie sheet with parchment paper. Pipe 1.5-inch circles of batter, about an inch apart from each other.
- 4. Let these cookies sit in a cool, dry place for two hours, or until the tops appear set and slightly hardened (to test, touch the cookies. They are ready to be baked if batter doesn’t stick to your finger).
- 5. Preheat the oven to 350ºF. Bake for about 10 minutes.
- 6. Make the Filling: Whip the butter and sugar together until creamy. Add the blueberry jam. Chill in the fridge for about 30 minutes.
- 7. Once your macarons have cooled, start pairing them up by size.
- 8. Next, prep another icing bag, this time with your choice of a round or a star tip. Fill the icing bag with the chilled filling.
- 9. Pipe the filling onto one cookie, then make into cookies sandwiches. Allow to harden for about 1 hour in the fridge. Store leftovers in the fridge.
And if you’re looking for more easy macaron recipes, start with this double Chocolate Macaron recipe:
Or this Mocha Macaron recipe:
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