Vanilla & Blueberry Macarons

Vanilla & Blueberry Macarons

Happy 97th Independence Day, Finland!

Time for blue and white desserts, so I decided to make macarons. Blue and white shells filled with vanilla flavoured white chocolate ganache and unsweetened blueberry preserve. I did save some shells for later and am thinking of using vanilla chantilly cream and frozen blueberries as an alternative filling.

You can make them round or heart shaped, one or two coloured and organize into a flag or as an assorted mix, it all looks pretty, especially served on a white plate.

Vanilla & Blueberry Macarons

Vanilla & blueberry macarons

Vanilla & Blueberry Macarons

Vanilla & Blueberry Macarons

Vanilla & Blueberry Macarons
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Vanilla macarons filled with vanilla flavoured white chocolate ganache and blueberry preserve.
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Vanilla & Blueberry Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Vanilla macarons filled with vanilla flavoured white chocolate ganache and blueberry preserve.
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Ingredients
  • Vanilla Macaron Shells
  • 160 grams egg whites divided
  • 165 grams ground almonds
  • 235 grams powdered sugar
  • 200 grams granulated sugar
  • 40 mililiters water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon blue food colouring
  • Filling
  • 200 grams white chocolate
  • 60 mililiters heavy cream
  • 1 1/2 teaspoon vanilla extract
  • 30 grams blueberry preserve
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C.
  2. Line three baking sheets with silicone baking sheets or baking paper.
  3. Divide egg whites placing 80 grams in your mixing bowl.
  4. In a bowl combine ground almonds, powdered sugar, remaining egg whites and mix until fully incorporated and divide and place half of the mixture aside.
  5. Add blue food coloring to the other half and mix well.
  6. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  7. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then lower the whisking of egg whites to low speed and slowly pour the syrup into the foam.
  8. Turn whisking on high speed and continue whisking for about 7 minutes until you get stiff and glossy peaks.
  9. Divide the meringue, placing half in the bowl with blue mixture and rest in the other bowl.
  10. Combine the meringue with almond paste by gently folding using a spatula or a big spoon.
  11. Place the mixtures into separate piping bags and pipe the macaron shells onto your baking sheet.
  12. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter.
  13. Bake in the preheated oven for 16-18 minutes, until you can lift them off the baking sheet.
Preparing the ganache
  1. Break chocolate into pieces and place in a bowl or a deep plate.
  2. Place heavy cream in a small sauce pan and bring to boil. Break chocolate into pieces and place in a bowl or a deep plate.
  3. Pour the hot cream and vanilla over the chocolate, leave it for a minute and then mix.
Filling the macarons
  1. Pipe the ganache as a circle on flat side of a shell, place some blueberry preserve in middle.
  2. Top with a another shell to form a sandwich
Recipe Notes

For multi coloured shells you can either use double piping bag or use a drop of colour in a piping bag before placing white mixture, the colours blend nicely when piped out.

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