Blackberry Macarons are a delicious, delicate sandwich cookie. Though some people think making macarons seems difficult it simply requires following the directions, and you can create an amazing macaron!
I need to preface this post by saying that I am no expert on making macarons. This was my first attempt. I read all the blog posts and watched all the videos on how to make these.
I like to challenge myself with making things that I perceive as difficult. After reading all the posts and watching all the videos, I really thought they were going to be hard. I mean there are a lot of steps. But after making them, they weren’t as difficult as I thought.
There is quite a process to these and it is important to follow the directions. But they aren’t difficult.
Since I am not an expert at making macarons, you may need to read at least one other blog post and watch one video. These two what helped me the most along with my friend who is a chef.
The blog post I read was written by Ilan from Iron Whisk. She does a great job of explaining the different methods and recipes for making macarons. I got my recipe from her. I used the French method. One of the things I learned from this post is that most of the flavor of the macaron is in the filling. And after making them, I realized the cookie tastes amazing without the filling.
The video I watched is below. Gesine’s explanation of what the peak of egg whites should be, watching her fold the egg whites into the flour mixture, and watching her technique of piping the batter onto the parchment paper all really helped. However since I used Ilan’s recipe, I did not heat the sugar or add water to the flour mixture.
Now that you’ve read Ilan’s post or at least part of it and watched Gesine make them, let’s get on to the recipe.
- 100g egg whites
- 100g granulated sugar
- 125g almond flour
- 150g powdered sugar
- 1 tsp vanilla extract
- Food coloring
- 1/4 cup unsalted butter
- 2 Tbsp shortening
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups plus 2 Tbsp powdered sugar
- 1 Tbsp whole milk
- 1/4 - 1/2 cup seedless blackberry jam
- After separating eggs, cover the egg whites with plastic wrap and poke holes in the plastic wrap. Place in the refrigerator for at least 7 days.
- Remove egg whites from refrigerator and allow to come up to room temp.
- Line a sheet pan with parchment paper. I found parchment paper with lines on it that made 2" squares. I used that as a template. But if you don't have that, you can draw 1" circles 1 1/2" apart on the back side of the parchment paper. Flip it right side up. Set aside.
- In a food processor, combine almond flour and powdered sugar. Blend for about 30 seconds.
- Sift almond flour & powdered sugar mixture through a fine mesh sieve. There will be about 2 Tbsp almond flour left in the sieve. Discard it.
- Using a mixer with a whisk attachment, whip eggs whites for about 1.5 minutes. Add sugar 2 Tbsp at a time about 30-45 seconds apart.
- Continue to whip egg whites for a total of 8.5 minutes. You will have medium peaks. Continue to whip until you have medium peaks.
- Add vanilla and food coloring, mix until combined.
- Add half of the flour mixture to the egg whites. Fold in. This folding is different than normal. You will fold in a circular motion without flipping the spatula over. You will press the mixture up against the side of the bowl to deflate the egg whites. Once the flour mixture has been combined add the remaining flour and fold in. Continue mixing until the mixture is smooth, gloss and runs off the spatula.
- Fill a large piping bag fitted with a 1/2 inch round piping tip with the batter. Pipe batter on parchment paper.
- Bang sheet pan on the counter a couple times to help any air bubbles escape.
- Allow batter to rest for 30 minutes.
- Preheat oven to 275.
- Bake for 12 minutes. Quickly opening & closing the oven door twice while they are baking.
- Remove from oven and cool completely.
- While cookies are cooling, mix up blackberry buttercream.
- In a stand mixer with paddle attachment, blend butter and shortening until soft and fluffy on medium. About 3 minutes.
- Turn down to low and add vanilla and salt.
- While still on low, add powdered sugar, 1/2 cup at a time. Mixture will be somewhat dry.
- Add milk and turn mixture up to medium-high. Mix for 5-8 minutes. You may need to add milk or powdered sugar depending on consistency. You want to be a little softer than you would for cupcakes.
- Scoop buttercream into piping bag.
- Pipe buttercream on to the flat side of one cookie, gently press a second cookie on top. Repeat until you have filled all the cookies.
- Refrigerate cookies for 24 hours before enjoying.
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