Balanced Flavors Blueberry Macarons With Swiss Meringue Buttercream

Every year, at the end of the school year, I give my kids’ teachers an end-of-year treat. It can be a large decorated cupcake, a mini cake, decorated cookies, etc. This year, I gave each one a box of macarons.

Step-by-step: Blueberry macarons

Macarons shells

Dry ingredients – Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter – pulse some more and strain again.Pro tip – pulsing and staining will ensure you have a flour consistency. So do not skip this step.

Whip egg whites – Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.Pro tip – the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places. Sugar – After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks.Pro tip – adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.

Color – Add flavor extract and pink gel food coloring. Combine well.Pro tip – it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly. Dry ingredients – Next, fold the almond mixture into the whipped egg whites in three batches.Pro tip – use a spatula and fold the mixture until you have no dry almond flour left behind. Macronage – Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon.My method – Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.

Pipe – Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.Pro tip– templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter. Air pockets – Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip – Tapping helps the air pockets rise to the top and release. That way you won’t have big holes in your shells. I do three taps on each side as shown in the video. Dry – Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.Pro tip – In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it – you are good to go. Oven – Preheat the oven to 150°C / 300°F / Gas Mark 2Pro tip – I usually start my oven at about 20 minutes because that’s how long it takes in my home. Bake the macarons for 12 to 15 minutes depending on your oven.Pro tip – some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet. Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.Pro tip – trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.

Blueberry filling

Watch my video on how to make this blueberry filling In a heavy-bottom saucepan combine all filling ingredients making sure you have no lumps. Cook over medium to high until it comes to a boil and you have a thick shiny filling.Pro tip – the cornstarch in the mixture needs to cook which takes the mixture from opaque to glossy.

Swiss meringue buttercream

Watch my video and step-by-step progress for Swiss Meringue Buttercream Temper eggs – In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.Pro tip – stick a clean finger into the egg whites if it’s not grainy it’s ready Butter – Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.Pro tip – Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools. Butter – Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.Pro tip – Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.

Assemble

Pair – Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it’s not necessary. Fill – Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons. Storage – Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)Pro tip – these can be frozen in the freezer for months. Enjoy!

Troubleshooting

My macarons have no feet – usually, the most common reason is that the batter is too thin due to overmixing. Getting the right consistency is important and can take a few attempts for some people My macarons are cracked on top – Most often the reason for this is that the batter was undermixed. Pockets of dry flour or unmixed lumps can cause cracks during baking. You must first fold the batter and ensure everything is well mixed before you start the macronage stage. Macarons have large holes – which usually happens when there are air pockets in the batter. Most often tapping the baking sheets will help pop them but often you may need to take a toothpick and pop them yourself. Ripples on the macarons – usually happen when the piped batter is not tapped enough to help the batter settle before crusting. Faded macarons – often baked in a very hot oven are the culprit of faded macarons. Reduce heat considerably. You can also place another baking pan on the top shelf to prevent direct heat. No feet in macarons – Thin batter consistency. You must whip the meringue until stiff peaks form, then add the dry ingredients and bring it back to the macronage consistency. Burst macaron feet – also a sign that the oven is too hot or the heat is not evenly distributed. You can place another baking tray on the top shelf or bake on two (double) baking sheets to prevent direct heat to the macarons.

Creative variations

Lemon Blueberry Macarons: Add lemon zest to the macaron shells and fill them with a lemon-infused buttercream and blueberry jam. The combination of citrusy zest and sweet blueberries creates a refreshing flavor. Blueberry Cheesecake Macarons: Fill the macarons with a cream cheese frosting mixed with blueberry compote or jam. This variation captures the essence of blueberry cheesecake in a bite-sized treat. Blueberry Lavender Macarons: Add a hint of culinary lavender to the macaron shells and fill them with a lavender-infused buttercream and blueberry jam. The floral notes complement the sweet blueberries beautifully. Blueberry Mascarpone Macarons: Fill the macarons with a mixture of mascarpone cheese, powdered sugar, and blueberry jam. The creamy mascarpone adds richness to the blueberry flavor. Blueberry Basil Macarons: Add finely chopped fresh basil to the macaron shells and fill them with a basil-infused buttercream and blueberry jam. The herbal notes of basil add an interesting twist to the sweet blueberries.

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