Teresa's Recipes
Blueberry Macarons
Indulge in the exquisite taste of these delicate French macarons, filled with a luscious blueberry cream that perfectly balances sweetness and tanginess. With their vibrant blue hue and delightful crunch, these treats are not just a feast for the palate but also for the eyes. Originally developed in Italy and refined in France, macarons have become a beloved confection worldwide, often enjoyed during special occasions or as an everyday luxury. These blueberry macarons are sure to impress your guests and satisfy your sweet tooth!
Ingredients
- 1 3/4 cups Powdered sugar
- 4 ounces Cream cheese, softened
- 2 tablespoons Unsalted butter, softened
- 1/4 cup Blueberry jam
- a few drops Blue food coloring
- 1/2 cup Granulated sugar
- 3 large Egg whites
- 1 cup Almond flour
Dietary Notes
- Servings: 24 macarons (12 sandwiches)
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 90
- Fat: 4g
- Carbs: 12g
- Protein: 1g
- Sodium: 20mg
- Sugar: 8g
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour and powdered sugar, processing until fine and well mixed.
- In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
- Gently fold the almond flour mixture into the egg whites, being careful not to deflate the batter. Add the blue food coloring a few drops at a time, mixing until the batter is evenly colored.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
- Let the macarons sit at room temperature for 30 minutes to develop a skin; this helps create the signature 'feet' when baking.
- Bake for 15 minutes, or until the macarons are firm to the touch. Allow them to cool completely on the baking sheets before removing.
- For the blueberry cream filling, in a small bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth and creamy. Stir in the blueberry jam until fully combined.
- Once the macaron shells have cooled, pipe a small amount of the blueberry cream onto the flat side of half the shells. Top with the remaining shells to create sandwiches.
Tips
- For an extra burst of flavor, consider adding a teaspoon of lemon zest to the blueberry cream filling.
- Macarons can be stored in an airtight container in the refrigerator for up to a week. Allow them to come to room temperature before serving for the best texture.