Ingredients
For the Shells:
100g Superfine almond flour
100g Powdered sugar
35g Aged egg whites, room temperature
25g Granulated sugar
Blue gel food coloring (optional)
For the Blueberry Buttercream:
113g Unsalted butter, softened
120g Powdered sugar
½ tsp Vanilla extract
Pinch of salt
2-3 tbsp Blueberry puree (strained)
Instructions
1. Prepare: Sift almond flour and powdered sugar twice. Ensure egg whites are at room temperature.
2. Meringue: Whisk egg whites to foamy. Gradually add granulated sugar, whisking until stiff, glossy peaks form. Add food coloring.
3. Macaronage: Fold sifted dry ingredients into meringue using a spatula. Press and fold until the batter flows like “lava” (smooth ribbon consistency, 10-15 seconds).
4. Pipe & Rest: Pipe 1.5-inch circles onto lined sheets. Rap the pan on the counter to release air. Rest for 30-60 minutes until a skin forms.
5. Bake: Bake at 300°F (150°C) for 12-15 minutes until feet form and tops are firm.
6. Assemble: Beat butter, sugar, vanilla, and salt until fluffy. Gradually beat in blueberry puree. Pipe filling onto one shell and sandwich with another.
Notes
Pro-Tips:
• Use a kitchen scale for precise measurements; this is vital for macaron success.
• Aging egg whites (letting them sit uncovered for 1-2 days) reduces moisture for better structure.
• Do not skip the resting step; a dry skin is necessary for proper “feet” to form.
• If filling is too thin, add more powdered sugar; if too thick, add more puree.
Variations:
• Add 1 tsp lemon zest to the buttercream for a Lemon Blueberry twist.
• Fold 2 tbsp white chocolate spread into the buttercream.
• Add 1/4 tsp almond extract to the shell batter for deeper nuttiness.
- Prep Time: 60
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: French
- Diet: Vegetarian