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. (more…)
These chocolate macarons are rich, fudgy and delicious! They’re made with a tasty almond shell and filled with decadent 2-ingredient chocolate ganache.
I’ve often found macarons to be a bit of an elusive dessert, because they take such a long time to make and are fairly temperamental. You have to let the shells dry before putting them in the oven so that the cookies can rise and gain “feet” (the bumpy, crackly layer you see in the middle of the cookie).
However, I’ve tried to make this recipe as simple as possible. You whip the egg whites, then add the dry ingredients. Pipe the cookies, let sit, then bake. You make the ganache with just two ingredients, and you frost the inside of the cookie and make a sandwich. Simple stuff. But the result? Exquisite! (more…)