Blueberry Buttercream Macarons

Step 1

I would highly recommend you begin by reading our Macarons 101 postfor basic technique, tips, and tricks to successful macarons.

Step 2

Place room temperature egg whites in mixer bowl.

Step 3

With whisk attachment, whisk at medium-low speed until foamy, about a minute.

Step 4

Add superfine granulated sugar and cream of tartar. Mix until stiff peaks form. You should be able to reverse the whisk and have the peak stands very tall without falling.

Step 5

Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking.

Step 6

For these shells, I used Lorann Black Powder Coloring. I used powder food coloring to get a deeper color, while not diluting the sometimes finicky macaron batter.

Step 7

In different bowl, sift together almond flour and confectioner's sugar. Repeat and sift a total of 4-5 times, removing any large pieces left behind after each sift.

Step 8

Add almond flour mix to stiffened egg whites.

Step 9

Using proper folding technique (see blog post for explanation of this!), fold until you can ribbon an "8" that holds into the batter. THIS is the most important step in proper macarons.

Step 10

Visit the blog post for full instructions.

Step 11

Pipe macaron circles onto paper-lined baking sheets using the FREE printable macaron template and instructions available on our Macarons 101 post.

Step 12

Let the shells rest for 30 minutes to form hardened tops.

Step 13

Bake at 300 F for about 16 minutes. Be sure your oven temperature is exact.

Step 14

Set aside to cool completely.

Step 15

Place freeze dried blueberries and confectioner's sugar into a food processor.

Step 16

Blitz 5-6 times until fine. Some small blueberry pieces are fine.

Step 17

Cream butter in mixer until light and fluffy, about 2 minute on medium speed.

Step 18

In 2-3 batches, add sugar/blueberry mixture to the butter, incorporating completely between each.

Step 19

Add vanilla and cream. Mix well.

Step 20

Additional heavy cream may be used to thin the buttercream, but do so cautiously. You want to be able to pipe it, but it stay stiff between the cookies.

Step 21

Pipe buttercream between cookies and enjoy!

Step 22

May be refrigerated or frozen in an airtight container.

Step 23

Find more macaron recipes on SouthernFatty.com!