This simple and elegant Blueberry Macaron Recipe is sure to be a hit with anyone that has a sweet tooth. These melt-in-your-mouth French macaron cookies are paired with a sweet vanilla American buttercream filling with a blueberry jam surprise hidden inside.
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Macarons are a classic French pastry that consists of two light, airy cookies sandwiching a rich and creamy filling. They come in a variety of flavors, but one of the most popular is blueberry.
These blueberry French macarons are made with finely ground almond flour, which gives them a delicate flavor and a slight nutty crunch. The cookies are then filled with a sweet vanilla American buttercream and blueberry jam made with real fruit.
These pretty pastries are perfect for special occasions or simply as an indulgent treat. And, although they may look tricky to make, blueberry macarons are actually quite easy to whip up at home. With just a few simple ingredients and some patience, you can enjoy these delicious sandwich cookies any time you like.
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Why You’ll Love This Recipe
Blueberry macarons are a delicious and elegant treat that is perfect for any occasion. Here are a few reasons why you will love them:
- The blueberry filling is tart and fragrant, complementing the sweetness of the buttercream filling.
- The colorful blueberry shells are beautiful to look at and add a pop of color to any dessert platter.
- These macarons are relatively easy to make at home, and they are sure to impress your guests.
- Blueberry macarons are the perfect balance of sweet and tart, making them irresistible to anyone with a sweet tooth.
So if you are looking for a delicious dessert that is sure to please, look no further than blueberry macarons!
What You’ll Need To Make Blueberry Macarons
Macaron Shells
- Egg whites: You will need three to four large egg whites for this recipe. Egg whites are what give macarons their characteristic light and airy texture, so it is important to use fresh eggs that have been brought to room temperature.
- Cream of tartar: Cream of tartar helps to stabilize the egg whites as they are whipped into a meringue. It's not essential, but will definitely help make your life easier, especially on a humid day.
- Granulated sugar: The sugar is combined with the egg whites to make a sweet meringue. Make sure you use superfine white granulated sugar for this recipe.
- Blueberry flavoring: Blueberry flavoring is added to the meringue to give the shells a distinct blueberry flavor. If you don't want to use blueberry flavoring, simple vanilla macaron shells work well too. You can use any type of vanilla extract or even a vanilla bean paste.
- Gel food coloring: It's important to use gel food coloring when making macarons as any extra liquid added to the recipe will impact the final result. I prefer to use AmeriColor gel food coloring when making macarons to ensure that there is no extra liquid and the macaron batter is the right consistency..
- Almond flour: Almond flour is the main ingredient in macaron shells. It's made from finely ground, blanched almonds. It's important to make sure you use finely ground almond meal for this recipe so that your macarons are smooth and have a delicate flavor.
- Powdered sugar: Powdered sugar is combined with the almond flour to form the dry mixture that will be added to the meringue to make macaron shells.
Vanilla American Buttercream
- Unsalted butter: The butter is the base of the vanilla American buttercream and needs to be at room temperature so that it will cream properly.
- Vanilla extract: Vanilla extract is added to the buttercream for flavor. You can use any type of vanilla extract or even a vanilla bean paste. If you use real vanilla bean paste in this recipe it gives the buttercream a beautiful black speckle.
- Salt: Salt is added to the buttercream to balance out the sweetness.
- Powdered sugar: Powdered sugar is used to sweeten the buttercream.
- Heavy cream: Heavy cream is added to the buttercream to thin it out and make it spreadable. You can also use whipping cream or even milk if you don't have heavy cream available.
Vanilla Blueberry Jam
You can use pre-made blueberry jam or make your own for this recipe. If you plan to make homemade blueberry jam, I recommend this quick and easy vanilla blueberry jam recipe. This recipe requires the following ingredients:
- Blueberries: You will need fresh or frozen blueberries for this recipe. If you are using frozen blueberries, make sure to thaw them before using.
- Granulated sugar: The sugar is used to sweeten the blueberry jam.
- Lemon juice: Lemon juice is added to the jam for flavor and to help balance the sweetness of the sugar.
- Lemon zest: Lemon zest is an optional extra for this recipe. It strengthens the lemon flavor and gives the jam some extra kick.
- Vanilla extract: Vanilla extract is used to flavor the blueberry jam and it complements the fruit beautifully. You can use any type of vanilla extract or even a vanilla bean paste.
Step-By-Step Instructions
Step 1: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) and prepare a large baking sheet by lining it with parchment paper or a silicone mat. If using a silicone mat, wipe the mat down with white vinegar.
Step 2: Sift the almond flour and powdered sugar together into a bowl. For extra smooth macaron shells, you can transfer the dry mixture to a food processor and pulse together to remove any lumps, then sift the dry ingredients again. If required, repeat this process until the mixture is lump-free.
Step 3: Whip the room temperature egg whites in a stand mixer with a whisk attachment on low speed until foamy, then add the cream of tartar.
Step 4: Continue to whip the egg white mixture on medium speed until soft peaks form and then slowly add the sugar to the egg whites. Keep the mixer running while adding the sugar.
Step 5: Once the sugar has been incorporated, add the blueberry flavoring and a few drops of purple food coloring (you can also use a combination of blue food coloring and red food coloring to make a shade of purple that you like).
Step 6: Continue whipping the mix on medium speed until stiff peaks have formed. This will take approximately 10-15 minutes and you'll know you've reached stiff peaks when the meringue stands straight up on the whisk and the tip doesn't flop over.
Step 7: Once stiff peaks have formed, add half of the dry ingredient mix to the bowl and fold gently into the meringue using a silicone spatula. Repeat until all of the dry ingredients have been incorporated.
Step 8: Continue to fold the mixture until it has reached a lava-like consistency. At this point, transfer the batter to a pastry bag with a large round tip (or use a piping bag with the end cut off) and pipe the mixture onto the prepared baking trays.
Step 9: Tap the tray on the countertop a couple of times to remove any air bubbles then allow to rest for 30 to 45 minutes, or until a skin has formed.
Step 10: Bake at 300 degrees Fahrenheit (150 degrees Celsius) for 15 to 18 minutes then remove from the oven. Allow the macaron shells to cool on the tray completely.
Step 11: While the macaron shells are cooling, make the American buttercream. To make the vanilla American buttercream, beat the butter on medium speed for 30 seconds using a electric mixer with a paddle attachment.
Step 12: At a low speed, add the vanilla and salt, and then slowly add the powdered sugar to the mix, alternating with splashes of milk or cream. The buttercream should be a reasonably thick consistency to be able to create a dam to contain the vanilla blueberry jam, so don't add too much liquid.
Step 13: Once the buttercream is done, spoon it into a large piping bag and it's ready to use to fill the blueberry macarons.
Step 14: If using homemade blueberry filling, prepare it by following this recipe for vanilla blueberry jam.
Step 15: Once the buttercream and blueberry filling is prepared, assemble the macarons. To assemble the macarons, begin by matching up similar-sized macaron shells in pairs. To assemble the macarons, begin by matching up similar-sized macaron shells in pairs.
Step 16: Pipe a ring of vanilla American buttercream around the inside of one macaron shell, leaving a small gap between the buttercream and the edge of the shell. Fill the center of the ring with a small spoonful of blueberry jam.
Step 17: Gently press the second macaron shell on top to create a sandwich. Repeat the process until all the macaron shells are assembled.
Step 18: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the macarons to soften slightly.
Step 19: Remove the blueberry macarons from the refrigerator and let them come to room temperature before serving.
Note: Macaron baking can be challenging, so it's important to follow the steps carefully and practice patience. Don't be discouraged if your first attempt isn't perfect. With practice, you'll improve your macaron-making skills and achieve beautiful and tasty results.
Tips & Tricks For Making The Best Blueberry Macarons
Here are some tips and tricks to help you make the best blueberry macarons:
- Use aged egg whites: Separate the egg whites from the yolks and let them sit in a covered bowl in the refrigerator for about 24 hours before using. Aged egg whites yield a more stable meringue, which is crucial for achieving the perfect macaron shells.
- Accurate measurements: Ensure precise measurements when it comes to your ingredients, especially the almond flour and powdered sugar. Use a kitchen scale to weigh the ingredients for consistency and better results.
- Proper macronage technique: When folding the almond flour and powdered sugar mixture into the beaten egg whites, use the macronage technique. Gently fold and incorporate the dry ingredients into the meringue, making sure to deflate the mixture until it reaches a thick, ribbon-like consistency. This step is crucial for achieving smooth and evenly shaped macaron shells.
- Resting time: Let the piped macaron shells sit at room temperature for about 30 minutes to form a skin before baking. This helps create the characteristic "feet" of the macarons and prevents cracking during baking.
- Oven temperature and baking time: Preheat your oven accurately to the recommended temperature. Bake the macaron shells at a slightly lower temperature, around 300°F (150°C), for a longer time, usually between 15-18 minutes. This slow and low baking method helps prevent browning and ensures even baking of the shells.
- Humidity control: Macarons are sensitive to humidity, so it's best to avoid making them on humid or rainy days. If necessary, use a dehumidifier or air conditioner in the kitchen to control the humidity levels.
- Filling consistency: For the blueberry jam filling, make sure it is thick enough to avoid excessive moisture. If needed, simmer the blueberry jam for a few minutes to thicken it slightly before using it as a filling.
- Proper assembly: When piping the vanilla American buttercream and blueberry jam onto the macaron shells, make sure to create a thick ring of buttercream around the edges to prevent the jam from leaking out. This helps in achieving a neat and clean appearance.
- Aging the macarons: Once assembled, refrigerate the macarons for at least 24 hours before serving. This allows the flavors to meld together and the macarons to develop a desirable texture.
- Patience and practice: Making macarons can be a bit challenging at first, so don't get discouraged if your first attempts aren't perfect. Practice, observe, and learn from each batch. With time, you'll master the technique and create beautiful blueberry macarons.
Remember, making macarons requires precision and attention to detail, but it can also be a fun and rewarding baking experience. Enjoy the process and don't hesitate to experiment with flavors and decorations to make your blueberry macarons unique and delightful!
How To Store Blueberry Macarons
Macarons are delicate cookies that are typically made with almond flour, sugar, and egg whites. It's important to know how to store them properly to ensure that they remain fresh and delicious.
Macarons can be stored in an airtight container at room temperature for up to two weeks. For longer storage, they can be frozen in a freezer-safe container for up to three months.
When ready to enjoy, simply thaw the macarons at room temperature for about 30 minutes. After thawing, the cookies should be eaten within a day or two. With proper storage, you can enjoy fresh-tasting macarons any time of year!
Frequently Asked Questions
Macarons and macaroons are often confused because of their similar names, but they are actually quite different. Macarons are delicate sandwich cookies that are made with almond flour, sugar, and egg whites. They are typically filled with ganache, buttercream, or jam. Macaroons, on the other hand, are denser and more coconut-forward. They are made with shredded coconut, sweetened condensed milk, and egg whites. Macaroons are often dipped in chocolate, while macarons are not.
You can, but the resulting cookies will not be purple or blue. If you don't want to use food coloring but still want your macarons to have a blueberry color, try using some blueberry powder (made from crushed up freeze-dried blueberries) to the dry ingredients. This will add both color and a subtle blueberry flavor to the cookies.
Yes! If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off. Another option is to use a piping bag with a star tip. Either way, you'll be able to get the mixture into the right shape.
There are a few things that could cause your macarons to crack. One possibility is that you didn't let the shells rest long enough before baking. This can cause the cookies to spread too much and crack. Another possibility is that you baked the cookies at too high of a temperature. Make sure to follow the recipe closely and check your oven temperature to ensure it is accurate.
Yes! Blueberry macarons can be made ahead of time and stored in an airtight container at room temperature for up to two weeks. For longer storage, they can be frozen in a freezer-safe container for up to three months. When ready to enjoy, simply thaw the macarons at room temperature for about 30 minutes.
No, you don't have to use American buttercream. You can use any type of buttercream or filling that you like. If you want to stay true to the French style of macarons, you could use a blueberry ganache filling made with white chocolate and cream. Or, you could use a cheesecake-style filling made with cream cheese to make blueberry cheesecake macarons.
Tools And Equipment For This Recipe
KitchenAid Artisan Tilt-Head Stand Mixer: This mixer is perfect for making macaron batter. The whisk attachment whips the egg whites to perfection and the tilt-head design makes it easy to add ingredients.
Cuisinart 17-Inch Chef's Classic Nonstick Bakeware Cookie Sheet: This cookie sheet is the perfect size for baking macarons. It doesn't have any edges, so the air can circulate around the macarons and help you avoid lopsided shells.
Riccle Disposable Piping Bags 12 Inch: You'll need a piping bag to pipe the batter onto the baking sheet. I like to use disposable piping bags, but you can also use a reusable bag.
Round Piping Tip: I like to use a Wilton size 12 tip for piping macarons. This gives the cookies a nice, round shape.
Amazon Basics Silicone Baking Mat: This silicone mat is perfect for making macarons. It has circles already piped out, so all you have to do is pipe the batter onto the mat.
📖 Recipe
Blueberry Macarons
Ingredients
Macaron Shells
- 100 grams egg whites room temperature
- ¼ teaspoon cream of tartar
- ½ teaspoon blueberry flavoring
- gel food coloring
- 100 grams granulated sugar extra fine
- 140 grams almond flour
- 125 grams powdered sugar
Vanilla American Buttercream
- ⅓ cup unsalted butter room temperature
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- 1 tablespoon heavy cream
Blueberry Jam
- 12 ounces blueberries fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
Macaron Shells
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) and prepare a large baking sheet by lining it with parchment paper or a silicone mat. If using a silicone mat, wipe the mat down with white vinegar.
- Sift the almond flour and powdered sugar together into a bowl. For extra smooth macaron shells, you can transfer the dry mixture to a food processor and pulse together to remove any lumps, then sift the dry ingredients again. If required, repeat this process until the mixture is lump-free.140 grams almond flour, 125 grams powdered sugar
- Whip the room temperature egg whites in a stand mixer with a whisk attachment on low speed until foamy, then add the cream of tartar.100 grams egg whites, ¼ teaspoon cream of tartar
- Continue to whip the egg white mixture on medium speed until soft peaks form and then slowly add the sugar to the egg whites. Keep the mixer running while adding the sugar.100 grams granulated sugar
- Once the sugar has been incorporated, add the blueberry flavoring and a few drops of purple food coloring (you can also use a combination of blue food coloring and red food coloring to make a shade of purple that you like).½ teaspoon blueberry flavoring, gel food coloring
- Continue whipping the mix on medium speed until stiff peaks have formed. This will take approximately 10-15 minutes and you'll know you've reached stiff peaks when the meringue stands straight up on the whisk and the tip doesn't flop over.
- Once stiff peaks have formed, add half of the dry ingredient mix to the bowl and fold gently into the meringue using a silicone spatula. Repeat until all of the dry ingredients have been incorporated.
- Continue to fold the mixture until it has reached a lava-like consistency. At this point, transfer the batter to a pastry bag with a large round tip (or use a piping bag with the end cut off) and pipe the mixture onto the prepared baking trays.
- Tap the tray on the countertop a couple of times to remove any air bubbles then allow to rest for 30 to 45 minutes, or until a skin has formed.
- Bake at 300 degrees Fahrenheit (150 degrees Celsius) for 15 to 18 minutes then remove from the oven. Allow the macaron shells to cool on the tray completely.
- While the macaron shells are cooling, make the American buttercream. To make the vanilla American buttercream, beat the butter on medium speed for 30 seconds using a electric mixer with a paddle attachment.⅓ cup unsalted butter
- At a low speed, add the vanilla and salt, and then slowly add the powdered sugar to the mix, alternating with splashes of milk or cream. The buttercream should be a reasonably thick consistency to be able to create a dam to contain the vanilla blueberry jam, so don't add too much liquid.⅛ teaspoon salt, 1 teaspoon vanilla extract, 1½ cups powdered sugar, 1 tablespoon heavy cream
- Once the buttercream is done, spoon it into a large piping bag and it's ready to use to fill the blueberry macarons.
- If using homemade blueberry filling, prepare it by following this recipe for vanilla blueberry jam.12 ounces blueberries, ½ cup granulated sugar, 1 tablespoon lemon juice, ½ teaspoon lemon zest, ½ teaspoon vanilla extract
- Once the buttercream and blueberry filling is prepared, assemble the macarons. To assemble the macarons, begin by matching up similar-sized macaron shells in pairs.
- Pipe a ring of vanilla American buttercream around the inside of one macaron shell, leaving a small gap between the buttercream and the edge of the shell. Fill the center of the ring with a small spoonful of blueberry jam.
- Gently press the second macaron shell on top to create a sandwich. Repeat the process until all the macaron shells are assembled.
- Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the macarons to soften slightly.
- Remove the blueberry macarons from the refrigerator and let them come to room temperature before serving.
Nutrition
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
Hanna says
What is blueberry about these? There’s zero blueberry ingredients. Why bother to color them and pretended they’re berry flavored?
Jenna says
Hi Hanna. These macarons get their blueberry flavor from the homemade blueberry jam filling inside. If you're interested in a recipe for blueberry flavored shells, this is certainly something that I can develop and add in the future.
Carmen says
Recipe is amazing:) How long can these macarons be stored in the fridge?
Jenna says
Hi Carmen. Thank you so much - I'm glad you like the recipe. These macarons will last for quite a while in the fridge. I'd say about 3-4 weeks if you store them in an air-tight container.