Blackberry Macarons Recipe (Easy French Macaron Guide)

These Blackberry Macarons are delicate, sweet, and filled with a smooth blackberry buttercream for a treat that feels both elegant and special. With crisp shells, soft centers, and rich berry flavor, they're perfect for celebrations, gifting, or anytime you want a beautiful homemade dessert.

Updated April 2026: I've refreshed this post with new expert tips, an expanded FAQ, and detailed technique guidance to help you get perfect macaron feet every time. Originally posted on May 1, 2017.

There is something genuinely magical about pulling a tray of macarons out of the oven and seeing those perfect little ruffled feet. The first time I made macarons, I was so nervous. I had heard from every corner of the internet that they were fussy, temperamental, and destined to fail on the first try. But once I understood the technique, I found that making macarons is more about patience and attention than it is about skill. And the reward? These blackberry macarons with their jewel-toned purple shells and silky blackberry buttercream filling are absolutely worth every careful step.

My family has been requesting these for years. There is something about that crisp shell giving way to a chewy, almond-scented center and that bright, fruity buttercream that has everyone reaching for a second one before the first is even finished. I have made dozens of batches over the years, testing everything from resting times to oven temperatures, so I can share with you exactly what works in my kitchen.

Whether this is your very first batch of French macarons or you have made them before and want a reliable recipe you can come back to again and again, you are in the right place. Let's get started!

Why You'll Love This Blackberry Macarons Recipe

• Naturally gluten-free - Made with almond flour rather than all-purpose flour, these macarons are gluten-free without any substitutions needed, making them a beautiful option for guests with dietary restrictions.
• The perfect make-ahead treat - Macaron shells can be baked days in advance and the filled cookies actually taste better after resting in the refrigerator overnight, making them ideal for entertaining.
• Stunning presentation - The deep purple shells from the blackberry buttercream make these macarons a showstopper on any dessert table, from bridal showers to birthday parties to holiday spreads.
• Simple, familiar ingredients - No specialty items needed beyond almond meal and fresh blackberries, both easy to find at most grocery stores.

Ingredients You'll Need

For the Macaron Shells:

• Almond meal or almond flour is the foundation of the macaron shell. Fine-ground almond flour produces the smoothest surface, so if your almond meal is coarser, pulse it in a food processor and sift it before using. I sometimes make my own almond meal by processing raw almonds. If you do this, the natural skin of the almonds will create small dark flecks in the shells, which is completely normal and does not affect the flavor.
• Egg whites need to be at room temperature before you begin. Cold egg whites do not whip as well and can lead to flat, footless macarons. For best results, separate your eggs the night before and leave the whites uncovered in the refrigerator. This "aging" process allows excess moisture to evaporate, resulting in a sturdier meringue. Remove them from the fridge at least 30 minutes before baking.
• Granulated sugar is added gradually to the egg whites to build the meringue structure. Add it slowly, a tablespoon at a time, to get a glossy, stable meringue with stiff peaks.
• Powdered sugar combines with the almond meal to form the dry base of the macaron batter. Sifting this mixture is non-negotiable for smooth shells.

For the Blackberry Buttercream:

• Unsalted butter should be softened to room temperature for a smooth, creamy buttercream. If your butter is too cold, the filling will be lumpy.
• Blackberry juice gives this buttercream its gorgeous color and fruit flavor. You can make it by mashing fresh blackberries through a fine mesh strainer. The deeper the color of your blackberries, the more vibrant your buttercream, and your shell color, will be. If you want even more purple color in the shells, a tiny drop of purple or violet gel food coloring added to the meringue works beautifully.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Blackberry Macarons

Step 1: Process and Sift the Dry Ingredients

Pulse the almond meal and powdered sugar together in a food processor until the mixture is very fine and uniform. Then sift it into a large bowl. This step removes any large almond pieces that would create bumps on your macaron shells. Do not skip the sifting. It is one of the biggest factors in getting smooth, beautiful tops.

Step 2: Whip the Meringue to Stiff Peaks

Add your room-temperature egg whites to a large bowl and begin mixing on medium-high speed. Add the granulated sugar one tablespoon at a time as the whites foam and build. You are looking for stiff, glossy peaks. When you pull the beater out, the meringue should stand up straight without drooping. The mixture should look bright white and almost like shaving cream. This is the structural foundation of your macaron, so don't rush it.

Step 3: Master the Macaronage

"Macaronage" is the French term for the folding technique that combines the meringue with the dry almond mixture. Add the dry ingredients to the meringue and fold using a wide spatula, pressing the mixture against the sides of the bowl as you go. You are intentionally deflating some of the air, and that is okay. The batter is ready when it flows like slow lava and you can draw a figure-8 with a ribbon of batter without it breaking. Overmixing is the most common macaron mistake, so stop folding as soon as you reach that consistency.

Step 4: Pipe and Rest the Shells

Transfer the batter to a piping bag fitted with a small round tip. Hold the bag straight up and perpendicular to the parchment-lined baking sheet, squeezing straight down and letting the batter spread into a circle naturally, don't swirl. Once piped, bang the baking sheet firmly on the counter several times to release air bubbles. Then let the piped rounds rest at room temperature for 15 to 30 minutes until a dry skin forms on the surface. When you lightly touch one and no batter comes off on your finger, they are ready to bake.

Step 5: Bake Low and Slow

Bake at 300°F. Every oven is different, so watch your first batch carefully. The macarons are done when the shells feel set and don't wiggle on their feet when you gently nudge them. Allow them to cool completely on the baking sheet before attempting to remove them. Pulling them off while warm will cause them to crack or stick.

Step 6: Make the Blackberry Buttercream and Fill

Cream the softened butter, then add the powdered sugar and blackberry juice and beat until smooth, fluffy, and fully combined. Transfer to a piping bag and pipe onto the flat side of half the cooled shells. Sandwich with a matching-sized shell, then refrigerate for at least 10 to 15 minutes before serving. For the best flavor and texture, let the filled macarons rest in the refrigerator overnight. The buttercream softens the shells slightly and the flavors meld beautifully.

Expert Tips

• Weigh your ingredients if you can. Macarons are sensitive to ratios, and volume measurements like "½ cup" can vary depending on how you pack the bowl. A simple kitchen scale removes that variable entirely and makes your results more consistent batch to batch.
• Wipe your bowl and beaters with a paper towel dampened with white vinegar before making the meringue. Any trace of grease will prevent the egg whites from whipping properly. This is a quick step that makes a real difference.
• The resting step is non-negotiable. That dry skin that forms on the piped shells is what creates the macaron's signature "feet" during baking. If you skip resting or under-rest, you will likely get cracked tops and no feet.
• Your oven temperature matters more than the number on the dial. Many ovens run hot or cool. If your first batch comes out with cracked tops, your oven is likely too hot. If they have no feet, your oven may be too cool, or the shells didn't rest long enough. An inexpensive oven thermometer is a worthwhile tool if you bake macarons regularly.
• Bang the tray...really bang it. Tapping the sheet gently won't do much. Firmly bang it against the counter 4 to 5 times. This pops the air bubbles that would otherwise cause cracks.
• Let them cool completely before filling. Warm shells will stick to the parchment and the buttercream will melt. Patience here saves frustration.
• Filled macarons taste better the next day. If you're making these for a party or occasion, make them the night before. The shells soften slightly in the refrigerator and the flavors come together in a way that fresh-filled macarons just don't have yet.

Variations & Substitutions

• Purple color boost - If you want vibrant purple shells rather than natural cream-colored shells with purple filling, add a small drop of violet or purple gel food coloring to the meringue after it reaches stiff peaks. Gel coloring works better than liquid, which can add too much moisture.
• Blackberry lemon variation - Add 1 teaspoon of fresh lemon zest to the buttercream for a bright, citrusy twist that pairs beautifully with the blackberry flavor.
• Blackberry jam filling - Swap some or all of the buttercream for a thick blackberry jam. To prevent soggy shells, pipe a ring of plain buttercream around the edge of the shell and fill the center with jam, the buttercream acts as a barrier.
• Frozen blackberries - If fresh blackberries aren't in season, frozen blackberries work for making the juice for the buttercream. Thaw, mash, and strain them the same way.
• Dairy-free option - Substitute the butter in the buttercream with a high-quality vegan butter stick (not spread). The consistency and taste are very similar and most guests won't notice the difference.

Make-Ahead & Storage

Make-Ahead

Macaron shells are excellent candidates for making ahead. Bake the shells up to 3 days in advance and store them unfilled in a single layer in an airtight container at room temperature, or freeze them for up to a month. The buttercream can also be made 1 to 2 days ahead, stored in the refrigerator in an airtight container, and brought to room temperature before piping. The filled macarons actually taste their best after resting overnight in the refrigerator, so making them the day before serving is ideal, not just convenient.

Storage & Reheating

Store filled blackberry macarons in an airtight container in the refrigerator for up to 5 days. For best texture, remove them from the refrigerator 20 to 30 minutes before serving. A slightly cool but not cold macaron has the best chew. If you plan to freeze them, freeze the shells unfilled, as buttercream-filled macarons can be frozen for up to a month in an airtight container and thawed overnight in the refrigerator before serving. Note: macarons filled with jam (rather than buttercream) should not be frozen, as the jam can make the shells soggy.

What to Serve with Blackberry Macarons

• On a dessert table or charcuterie board - These purple shells are gorgeous alongside other sweets. Try pairing them with Chess Squares and Fudgy Mint Brownies for a stunning dessert spread.
• As a Mother's Day or bridal shower treat - Their elegant look and individual serving size make blackberry macarons a perfect addition to any celebration. Serve them on a tiered stand for maximum impact.
• Alongside a slice of 9-Layer Chocolate Cake - For a full Southern dessert table moment, the bright berry flavor of these macarons is a beautiful contrast to a rich chocolate cake.
• As a gift - Package them in a small pastry box or clear bag tied with ribbon. They hold up beautifully for gifting and people are always impressed to receive homemade macarons.
• With afternoon coffee or tea - Classic French macaron presentation. Their sweetness is perfectly balanced by a strong cup of coffee or an herbal tea.

Frequently Asked Questions