How do you make the perfect meringue for blackberry macarons?

To make the perfect meringue, start by whipping egg whites until they become frothy. Gradually add superfine sugar while continuing to beat until stiff peaks form. The meringue is ready when it is glossy and holds firm peaks, and the whisk leaves clear trails when lifted. This stability is crucial for successful macarons, as it helps the shells rise evenly and develop their signature texture.

What is the best way to pipe blackberry macaron shells?

Use a piping bag fitted with a round tip to pipe the batter into 1 3/4 inch diameter rounds on a baking sheet lined with parchment paper or a silicone mat. Space the shells about 1 inch apart to allow room for spreading. Hold the bag perpendicular to the baking sheet and apply steady pressure for consistent size and smooth surfaces.

How long should blackberry macarons rest before baking and why?

Let the macarons rest for about 30 minutes until they develop a dry, matte surface, which helps form the characteristic "feet" during baking. Resting time can vary and may take longer on humid days. This step is essential to prevent cracks and ensures the shells bake evenly.

What’s the recommended baking temperature and time for blackberry macarons?

Bake the macaron shells one tray at a time on the middle oven rack at 315°F (157°C) for 17-20 minutes. Rotate the tray halfway through baking for even heat distribution. Baking time may vary slightly depending on your oven, so monitor for firm shells that can be lifted off the parchment without sticking.

How should blackberry macarons be stored to maintain freshness?

Store filled macarons in an airtight container in the refrigerator for up to 5 days to allow flavors to mature and keep them fresh. Unfilled shells can be frozen for up to a month and thawed before filling. Proper storage prevents drying out and maintains the delicate texture of the shells.

Blackberry Macarons Recipe With Fresh Berry Filling 2024

Ingredients

Scale

110 g aged egg whites (about 4 large egg whites)

1/4 teaspoon cream of tartar (optional)

110 g granulated sugar (1/2 cup + 2 teaspoons)

140 g superfine almond flour (1 1/4 cups + 1 tablespoon)

125 g powdered sugar (1 cup)

113 g unsalted butter (room temperature, about 1/2 cup)

4 g vanilla extract or vanilla bean paste (1 teaspoon)

2 g fine salt (1/8 teaspoon)

166 g powdered sugar (1 1/3 cups)

15 g heavy whipping cream (room temperature, 1 tablespoon)

1/2 cup blackberry jam

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Instructions

Step 1: Prepare Your Workspace Sift almond flour and powdered sugar together twice for a smooth mix. Let egg whites sit at room temperature to make whipping easier.

Step 2: Make the Meringue Whip egg whites at medium speed until foamy, add sugar gradually, and beat to stiff peaks for strong blackberry macarons shells.

Step 3: Fold and Pipe the Batter Fold the dry ingredients into the meringue carefully, then pipe 1 3/4-inch rounds on parchment, spacing them 1 inch apart.

Step 4: Rest and Bake Let the shells rest for 30 minutes until dry, then bake at 315°F for 17-20 minutes, rotating halfway through.

Step 5: Prepare and Assemble the Filling Beat butter until smooth, add vanilla and salt, then mix in powdered sugar and cream. Pipe buttercream around a shell, add jam, and sandwich with another shell.

Last Step:

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Notes

⚖️ Measure ingredients by weight in grams for accuracy.
🥚 Use fresh, aged egg whites instead of carton for best results.
🍽️ Allow macarons to rest before baking to develop a dry skin and avoid cracking.

Author: Brandi Oshea
Prep Time: 20 minutes
Resting and Cooling Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking and assembling
Cuisine: French

Nutrition

Serving Size: 1 macaron
Calories: 216
Sugar: 28 grams
Sodium: 69 milligrams
Fat: 9 grams
Saturated Fat: 4 grams
Unsaturated Fat: 5 grams
Carbohydrates: 32 grams
Fiber: 1 gram
Protein: 3 grams
Cholesterol: 50 milligrams