Blackberry Macarons – These classic macarons are filled with a delicious blackberry butter cream filling. The perfect treat for any occasion.
- 2 egg whites, room temperature
- 5 tablespoons sugar
- 1/2 cup almond meal
- 1 cup powdered sugar
- 1/4 cup butter
- 3/4 cup powdered sugar
- 3 tablespoons fresh blackberry juice
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.
Calories: 76kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 6mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.1mg