Blackberry Macarons - These classic macarons are filled with a delicious blackberry butter cream filling. The perfect treat for any occasion.
I cannot believe that it is the first day of May already!
When I think about how quickly the month of April went by it amazes me of all that I was able to accomplish during that time. I stretched myself a little last month by sharing 2 recipe videos with you on the blog, one was for Vegan Vanilla Donuts and the other was for Brown Bag Popcorn. I was so nervous to try video, but I am glad that I finally took the plunge and I also learned a lot.
Yes, I do intend to continue making short recipe videos and share them with you here on the blog. Recently I was also able to share more snaps from my day-to-day life on Instagram stories, if you are not following me on the Insta then be sure to follow me @simplylakita. On Instagram, I was able to share my recipe for Tofu Scramble in one of my IG Stories and it got a great response from you guys, so I will certainly be doing that again as well.
I must say that stepping outside of my blogging comfort zone and trying something new was so much fun and inspired me in so many ways. This month I plan to stretch myself even more and try more things that are new.
Recently I shared with you a recipe for a Blackberry Thyme Mocktail, just in case you missed it just click here and you can take a look at it, but since I still had some blackberries left I decided to put them to good use in some macarons by filling them with a blackberry butter cream. That is one reason and the other is that I just wanted to make some macarons because I have not made the recipe in a long time and my family absolutely loves them.
Recipe
Blackberry Macarons
Ingredients
- 2 egg whites, room temperature
- 5 tablespoons sugar
- ½ cup almond meal
- 1 cup powdered sugar
- ¼ cup butter
- ¾ cup powdered sugar
- 3 tablespoons fresh blackberry juice
Instructions
- Line a large sheet with parchment paper and set aside. To a food processor, add in the almond meal and powdered sugar and pulse until the mixture resembles a fine meal. Sift 1 time in a large bowl and set aside.
- In a large bowl, add in the egg whites and using a hand mixer on medium-high speed mix the egg whites while adding in the sugar a little at a time. Mix until stiff peaks form. Fold the egg white mixture into the dry mixture, mixing only until combined.
- Transfer the batter into a large pastry bag fitted with a small round tip and pipe rounds onto the parchment paper. Hold the pastry bag straight up and squeeze straight down, allowing the batter to form a circle on its own. Once you have piped all of the macarons, bang the cookie sheet on the counter to release the air bubbles and smooth out the macarons. Allow the macarons to rest 15 to 30 minutes until a dry skin forms on the top.
- Preheat the oven 300 degrees F. and bake the macarons for 6 minutes, rotate the baking sheet, and bake another 6 minutes. Allow the macarons to cool on the baking sheet while making the filling.
- Make the filling by creaming together the butter, powdered sugar and blackberry juice. Pipe the filling onto the cooled macaron and sandwich together with another macaron that is about the same size. Place the blackberry macarons into the refrigerator for 10 to 15 minutes before serving.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Got any comments, questions, or other ideas for these Blackberry Macarons? Share them in the comments below!
Sonya
Yum!!! These look incredible and they are gluten free. I'm going to pin these.
admin
Thank you...Give them a try Sonya 🙂
Akaleistar
I've never made macarons, but these look lovely!
admin
Thank you...They are so good. Be sure to try them soon!
Mary
You made these Lakita?? Girl, you are showing off and I love it. I’m so happy you are stretching yourself and doing some recipe videos. I was so nervous to start my crafty Fridays video series and now it’s my favorite thing to do. I’m sure it will be the same for you.
admin
I did! Thank you. Hopefully I will feel the same way about video once I get more comfortable with the process 🙂
Tamara
They're perfect.
I have a friend going to culinary school right now and she's trying to perfect macarons. I told her I would be her taste tester? Yours are incredible.
I'm having the same issues/excitement about stepping out of my comfort zone.
admin
Thank you!! That is the most perfect position ever...taste tester! The recipe is pretty easy its just the mixing that you have to watch out for, over mix macarons by one to many stirs and they will be totally ruined. It has taken me much practice and several batches that met my trash can.
Dean
I'm saving this recipe for my daughter (the 11 yo) she's the macaron maker here.
xo
admin
That is so AWESOME!! I don't think I even knew what a macaron was when I was 11 years old.
Dre
I've always wanted to try my hand at making macarons! Yours look so perfect and delicious, LaKita. I'm saving this recipe as well as the blackberry mocktail. Thanks for sharing!
admin
Thank you so much! If you give either of them a try, please let me know how it turns out for you 🙂
Margaret
The macarons look delicious. I am wondering what the dark speckles are in the actual macaron shell? I do not see any additional spice in your recipe. 🙂
LaKita
Thank you Margaret! I made my own almond meal by processing raw almonds in the food processor, the specks are from the almond coating and not an additional ingredient. Hope this helps 🙂