Macarons are delicious, delicate cookies as we all know and you might be familiar with different macarons recipes. Have you ever had delicious blackberry macarons, if not here is an amazing blackberry macarons recipe for you? You might think it is difficult to prepare macarons, but in fact, is a simple process.
Here I am using two blackberry macaron fillings, one is blackberry jam which comes in the middle of the filling, and the other is almond buttercream which comes on the edge of the macaron shells.
You can use the filling of your wish. Anyways, my macarons came out scrumptious. It can be eaten at any time of the year and it is the favorite of everyone, especially children. If you are excited don’t waste time, please go through the recipe.
- 1 Refrigerator
- 1 Oven
- 100 gm Egg white (white of 3 large eggs)
- 100 gm Granulated Sugar
- 105 gm Almond Flour
- 105 gm Powdered Sugar
- 2-3 Drops Purple Food Coloring
- 1 cup (283 g, 10 oz) Fresh or Frozen Blackberries
- 3 tbsp Maple syrup (you can use granulated sugar or other sweeteners instead)
- 1 tbsp Lemon Juice
- 1 tbsp Corn Starch
- 1 tbsp Cold Water
- 1 ½ cup Confectioner’s Sugar
- 6 tbsp Soft Unsalted Butter
- ½ cup Almond Flour
- 1 tbsp Milk
- ½ tsp Almond Extract
- Before you start, set all the ingredients ready and set the piping bag with a large round tip.
- Line a sheet pan with parchment paper or a silicone mat.
- Measure out all the ingredients and set aside
- Sieve the powdered sugar and almond flour together and keep them aside.
- Double boil the granulated sugar and egg white. Whisk the egg white and sugar until the sugar dissolves completely and the mixture becomes frothy.
- While double boiling makes sure that the bottom of the vessel is not touching the simmering water.
- With an eggbeater whisk the mix for 30 seconds until it becomes fluffy. Now raise the speed to high for a few minutes and form stiff peaks.
- You can make sure it is a stiff peak when you pull the whip up, the peak should be stiff with a bend in the top.
- Put the sieved sugar and almond flour mixture into the stiffly whipped compound.
- Now, fold the mixture gently in the shape of the letter J using a spatula.
- Add the food coloring and mix until combined.
- Fold until the batter is at thick and flowing consistency and looks glossy and smooth.
- Don’t overfold the mixture as it becomes runny consistency.
- When you hold the spatula with the batter and it flows slowly but effortlessly, then it is the required consistency of the batter.
- Now transfer the mixture to the piping bag.
- Pipe the batter gently on the parchment paper in a circle shape for 3 seconds and pull it twisting slightly.
- After piping does tap the sheet pan on the counter a few times. This is done to remove the air bubbles from the batter. You can make use of a toothpick to break the air bubbles on the surface of the batter. Air bubbles are removed to prevent the macaron shells from cracking.
- Leave the tray until the macaron batter is dry for 20 – 30 minutes.
- Preheat the oven to 325 F and bake the tray.
- After baking for 5 minutes rotate the tray so that every portion will get equally baked.
- Bake it for 15 – 20 minutes until the macarons appear in deep color.
- After baking if you still feel the soft portions of macaron, bake it again for 5 minutes.
- After it's done, remove it from the oven and let it cool completely. By the time you can make the fillings.
- In a container mix the blackberries, maple syrup (or sweetener you prefer), and lemon juice. Over medium heat cook, it stirring. Using a spoon smash the cooked blackberries and combine the mixture thoroughly.
- Combine the corn starch and cold water in another bowl.
- When the blackberry mixture is boiled and reduced a little, add the corn starch mixture to the blackberry.
- Continue to boil the mixture stirring until it starts to thicken.
- Pass this mixture through a strainer and strain it completely so that only the seed is remaining in the strainer.
- Let the jam cool. Cover it with a plastic wrapper and place it in the fridge.
- Sieve the powdered sugar and almond flour and set aside.
- Beat the butter at medium speed for 1 minute. Now turn off the beater and add sieved powder and milk.
- Beat the mixture at low speed until it is well combined. Then turn speed to medium and beat till the cream is fluffy.
- Add almond extract and beat for 30-45 seconds.
Pipe the buttercream in a circle on the edge of the macaron leaving the center portion of it. Fill the center portion with jam and place another shell on the top.
These macarons can be stored for 5-7 days in an airtight container in the refrigerator without spoiling.