Blueberry Macarons are So Freaking Spectacular, I’m Marrying Them.
Blueberry Macarons are So Freaking Spectacular, I’m Marrying Them.
They’re without equal.
And I need more. Immediately
Blueberry Macarons are So Freaking Spectacular, I’m Marrying Them.
I’m not going to lie, making French Macaron Cookies made me a bit nervous at first.
I mean, I even had some mis-fires that didn’t end up quite like I’d imagined.
But!
Once I figured out a recipe, I was totally not intimidated anymore, because it’s really really simple.
You get these amazing macarons and they turn out awesome EVERY. SINGLE. TIME.
Take these Freaking Spectacular Blueberry Macarons, for example.
I just measured my ingredients out…that part is kind of important, and…there’s a couple other things you might want before you start whipping up some Blueberry Macarons…
Namely:
But, once all the ingredients are mixed together and you’ve reached the “ribbon” stage (you know, where you can make a figure 8 with the batter and it doesn’t break), you stop.
That’s when you pipe these amazing shells onto your silicone mat.
Mmmm…I can almost taste them again…
And that smell while those perfect little shells bake?
I mean, it’s amazing and perfect and fills the house with this awesome sweet goodness.
Sigh…
Now, let’s talk buttercream.
You can’t just fill a Blueberry Macaron with just anything.
It must be a buttercream as amazing as the shells.
And then there’s the maturing.
Have you done the maturing thing?
It’s like adding some amazing ingredient you didn’t even know existed, that makes the Blueberry Macarons that much more fantastic.
Seriously, it’s ok to eat the cookies right when you’ve filled the shells, but after they’ve matured?
Oh, heavens to Betsy, are they goodness.
I swear, once I learned that trick, I never ate another macaron “fresh”.
Well, ok, I did, but I DID save most of them…most. LOL!
Ready to make your Blueberry Macarons, but you’re all out of almond flour?
Too bad for you.
But not really–just pin this to your favorite French Macaron board on Pinterest, that way you can find it really fast when you get back from the store!
Oh, and if you love this amazing recipe for Blueberry Macarons, be sure to drop a 5-star rating!
That way we know you want to see more amazingness like this!
Blueberry Macarons
Ingredients
- Shells
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 2 oz. egg whites roughly two eggs at room temperature
- ¼ tsp salt
- Buttercream
- 1 stick butter at room temperature
- 1 ½ cups confectioners sugar
- 1 tsp blueberry extract/emulsion
Instructions
- Shells
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
Buttercream:
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Add in the blueberry emulsion and mix until combined.
- Place in a pipping bag with a star tip, and pip a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
- Enjoy!
