Blackberry Macarons
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These macarons are so delicious and so pretty. They are filled with homemade blackberry jam! macarons are VERY tricky but as long as you follow the steps exactly you’ll be in luck! Macaron recipe from preppykitchen.com and jam recipe is from piesandtacos.com. Let’s get baking!
INGREDEINTS:
- 100 g egg whites room temperature 3 large eggs
- 140 g almond flour 1 1/2 cups
- 90 g granulated sugar just under 1/2 cup
- 130 g powdered sugar 1 cup
- 1 tsp vanilla 5mL
- 1/4 tsp cream of tartar 800mg
BLACKBERRY JAM INGREDIENTS:
- 1 cup blackberries fresh or frozen 283 grams, 10 oz
- 3 tbsp maple syrup you can use granulated sugar, or other sweetener instead
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp cold water
DIRECTIONS:
- So I have never had any luck with macarons until I decided to use a scale to measure out my ingredients and it really makes a difference! So I recommend using a scale.
- Sift the confectioners sugar and almond flour into a bowl. You can also use a food processor after the mixture is sifted.
- Whip the room temperature egg whites in a very clean bowl.
- Using an electric mixer or hand held mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- Add the food coloring (if desired, I did purple for the blackberry color,) and vanilla then mix in. Continue to beat until very stiff peaks form but careful not to over-mix.
- Add in half of the dry ingredients to your meringue. Fold gently with a rubber spatula.
- The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking.
- Pour into a piping bag with a medium round piping tip I like to use tip number 10.
- Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter).
- Tap on counter several times to release air bubbles.You can also pop any air bubbles with a toothpick. Allow to sit for about 40 minutes before placing in oven.
- Bake at 300 degrees F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
FOR THE JAM:
- Mix blackberries, maple syrup (or sweetener) and lemon juice in a small pot.
- Bring to a boil over medium heat, stirring for about 5 minutes. Use the spoon to break up the blackberries as you stir.
- Mix cornstarch and cold water in a small bowl to create a slury which will thicken it up.
- Once blackberries have boiled and reduced a bit, add slury to the pan.
- Bring back to a boil, stirring constantly, until mixture is thickened.
- Pour through a strainer, and keep on stirring the mixture to strain the jam. Make sure to press it through really well so you can get the most out of it, and just leave the seeds behind. If you like the seeds, just skip the straining.
- Let jam cool. Cover it with plastic wrap and place it in the fridge.
FOR ASSEMBLY:
- Make my vanilla buttercream recipe or Swiss meringue buttercream.
- Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle.
- Fill the little hole with a bit of blackberry jam. Don’t overfill it. Place another shell on top. Repeat with the remaining shells. Enjoy!
Thanks for baking with me!
~ Natalie
