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Blackberry French Macarons

Elegant, homemade macarons with a crisp shell and tangy-sweet blackberry buttercream filling. A detailed, foolproof guide to success.
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Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 2 hours 48 minutes
Servings: 30 filled macarons
Course: Dessert
Cuisine: French
Calories: 85

Ingredients
  

Macaron Shells
  • 100 grams egg whites aged, room temperature (about 3 large)
  • 100 grams granulated sugar
  • 105 grams almond flour super-fine, blanched
  • 105 grams powdered sugar
  • 1 pinch cream of tartar optional
  • Purple gel food coloring optional
Blackberry Buttercream
  • 150 grams fresh blackberries
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice
  • 113 grams unsalted butter softened (1 stick)
  • 200 grams powdered sugar sifted
  • 1 pinch salt

Equipment

  • Stand mixer or hand mixer
  • Kitchen scale
  • Fine Mesh Sieve
  • Silicone Spatula
  • Piping bag with round tip
  • Baking sheets
  • Parchment paper or silicone mats

Method
 

  1. Make the puree: Cook blackberries, 1 tbsp sugar, and lemon juice until broken down. Sieve to remove seeds. Chill completely.
  2. Prep: Weigh all ingredients. Sift almond flour and powdered sugar together. Line baking sheets.
  3. Make meringue: Whip egg whites (and cream of tartar) until frothy. Gradually add 100g sugar. Whip to stiff, glossy peaks. Add food coloring if using.
  4. Macaronage: Fold dry ingredients into meringue in batches until batter flows like lava and ribbons off spatula.
  5. Pipe: Pipe 1.5-inch rounds onto prepared sheets. Firmly tap sheets to release bubbles. Pop any remaining with a toothpick.
  6. Rest: Let shells sit at room temp for 30-60 mins until a dry skin forms.
  7. Bake: Preheat oven to 300°F (150°C). Bake one sheet at a time for 16-18 mins. Cool completely on sheet.
  8. Make buttercream: Beat softened butter and salt until creamy. Gradually add powdered sugar. Beat in chilled blackberry puree to taste and desired consistency.
  9. Assemble: Pair shells. Pipe buttercream onto one shell and sandwich. For best results, refrigerate for 24 hours (mature) before serving.

Notes

Aging egg whites (letting them sit covered at room temp for 4-24 hours) improves meringue stability. Use gel food coloring only. Humidity can affect results. Macarons taste best after maturing (24-hour refrigeration).