(Inside: Dude. This Blackberry Macaron Recipe is so easy. And the flavor. These little cookies are going to be the death of me. But a happy death.)
I tried a thing today.
So, it’s a thing, apparently, to put fruit in the middle of your French Macarons.
And so, I snagged a box of my favorite fruit and started baking.
This resulting Blackberry Macaron Recipe is so freaking amazing, easy, and, ridiculously silly…I just can’t be more happy.
Yeah, see that?
That’s the little blackberry in the middle.
So good, so good.
And that bite was alllllll mine….
You can make your own cookies from this Blackberry Macaron Recipe and get your own nibbles…mmmm…
Now, the real trick to this recipe is to weigh the ingredients.
Which, I know is so not the makings of an “easy” recipe.
But it’s a more exact way to measure your portions and so, for a potentially finikey recipe like this, weighing only makes sense.
Since I didn’t have one for anything else EVER, I got this really simple-to-use digital scale with a flat face–you know because less edges equals less I have to clean up when I make a mess. LOL!
But not a lot of things. Just a couple.
So, if you’re digging this amazing Blackberry Macaron Recipe, get your pin on, then order your scale–because this is about to get fantastic up in your mouth.
Blackberry Macaron Recipe
Dude. This Blackberry Macaron Recipe is so easy. And the flavor. These little cookies are going to be the death of me. But a happy death.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp burgundy GEL food color
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
- Roughly 12 fresh blackberries
First, weigh out all of your ingredients.
Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) Add in the food color to the meringue mixture before adding in dry ingredients.
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place the macaron template under a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh blackberry in the middle of the ganache.
Sandwich them with the remaining macaron shells.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.