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Delectable Blackberry Macarons

Elegant French macarons filled with silky blackberry buttercream, perfect for gourmet dessert lovers and special occasions.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 20 macarons
Course: Dessert
Cuisine: French, Patisserie
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour
  • 1.75 cups powdered sugar
  • 3 egg whites aged, room temperature
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract
  • gel food coloring purple
Blackberry Buttercream
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 2 tbsp blackberry purée strained
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Electric mixer
  • Piping bags
  • Baking sheet
  • Fine sieve

Method
 

  1. Sift almond flour and powdered sugar twice to remove lumps.
  2. Beat egg whites to soft peaks, then gradually add granulated sugar until stiff peaks form.
  3. Add vanilla and a small amount of purple gel coloring.
  4. Fold dry ingredients into the meringue using macaronage until batter flows like thick lava.
  5. Pipe circles onto lined baking sheets and tap trays to release air bubbles.
  6. Rest shells 30–45 minutes until a skin forms.
  7. Bake at 300°F (150°C) for 13–15 minutes and cool completely.
  8. Beat butter until creamy; add powdered sugar, blackberry purée, vanilla, and salt.
  9. Pipe buttercream onto half the shells and sandwich with remaining shells.
  10. Mature 24 hours before serving.

Notes

For deeper flavor, use fresh blackberry purée strained of seeds. Mature macarons at least 24 hours for best texture.