These Blackberry Macarons have real blackberry in the macaron shells and are filled with a blackberry white chocolate ganache filling. If you’re looking to incorporate flavor into your macaron shells, as well as your filling, try this blackberry macarons recipe that calls for freeze-dried blackberry powder in the shells and fresh blackberries in the filling.
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When I first started youthsweets, macarons were my bread and butter. Specifically fruit macarons. My goal is to eventually develop a macaron recipe for most fruits. Blackberries are in peak season right now (July/August), so it’s their turn. I used the Italian method for these, because it consistently produces a “no-hollow shell”.
The last summer fruit macaron I developed was my Kiwi Macarons in 2023. I used the same base recipe from my Sugar Plum Macarons, sans sugared shell, but you could absolutely sugar these shells if you’d prefer.
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Why you’ll love this recipe
- This recipe uses real blackberries to flavor the filling and shells.
- These macarons can be made ahead of time and stored in the fridge or freezer until ready to serve.
- The ganache is colored completely naturally.
Ingredients
- Fresh blackberries and freeze-dried blackberries flavor the shells and ganache filling.
- Almond flour and egg whites provide structure for the macaron shells.
- Vanilla extract, kosher salt and lemon juice balance the overall flavor profile.
- The heavy cream and white chocolate add richness to the filling.
- Granulated sugar and powdered sugar sweeten these macarons.
- Food coloring gives the shells a pastel purple hue.
- Water is vital for the sugar syrup in the meringue.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these macarons to your liking:
- Different design — Sugar the shells (instructions from this recipe). Flick purple food coloring diluted in alcohol onto the shells with a clean paint brush for a speckled look.
- No lemon — use orange juice or replace citrus completely with water.
- No artificial coloring — omit the food coloring completely for a natural-looking macaron.
- Chocolate — swap the white chocolate in the filling for milk or dark.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make blackberry macarons
Step 1: In a medium saucepan combine the blackberries, granulated sugar, lemon juice and salt. Turn heat to low and simmer for 12-15 minutes, stirring occasionally, until reduced. Remove from the heat and push through a mesh strainer to remove the seeds. Let cool slightly. Combine white chocolate, cream and blackberry sauce in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until completely melted together. Immersion blend to emulsify (optional). Chill on the counter until room temperature and then chill completely in the refrigerator.
Step 2: Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip. Combine powdered sugar, almond flour and freeze-dried blackberry powder in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits. In a small bowl, place 55g egg whites and a few drops of red and purple food coloring. Beat together until well combined. Pour the whites over the dry ingredients and mix until it is like a thick paste.
Step 3: Place the other 55g egg whites and salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup. In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230°F start whipping the egg whites. When the syrup reaches 244°F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed. Add about ½ cup of the meringue to the almond mixture. Mix it in to thin out the almond mixture and make it easier to stir. Then add the rest of the meringue over the almond mixture, and using a silicone spatula, gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure 8 check. Do not overmix.
Step 4: Transfer the mixture to the piping bag. Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart. Bang the baking sheet a few times firmly on your countertop to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester. Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300°F. Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet. Cool shells completely before filling. Pair off similar size shells. Pipe filling on one shell then sandwich the two similar size shells together.
Hot tips
- Wipe down all of your bowls and utensils with vinegar to remove any oil residue that could affect the success of your meringue.
- Start with less food coloring and add more as you need it.
- Avoid making macarons on a humid or rainy day, as your shells will dry very slowly, or not at all in some cases.
Recipe FAQs
Store macarons in an airtight container in the refrigerator. Let come to room temperature before serving.
Yes, freeze macarons in an airtight container for 3-4 months.
Watch this video for a how-to on piping macaron batter.
More recipes you’ll love
Lastly, if you make this Blackberry Macarons recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Blackberry Macarons
Ingredients
Blackberry macaron shells
- 150 g almond flour (1 ½ cup)
- 150 g powdered sugar (1 ¼ cup)
- 4 g freeze-dried blackberries finely ground and sifted, optional (4-5 tsp)
- 110 g egg whites divided
- Purple food coloring
- pinch of salt
Sugar syrup
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
Blackberry white chocolate ganache
- 180 g blackberries fresh or frozen (1 ½ cups)
- 30 g granulated sugar (2 tbsp)
- 1 ½ tablespoon lemon juice
- ¼ teaspoon kosher salt
- 230 g white chocolate chips or finely chopped bar (8 oz)
- 80 g whipping cream (⅓ cup)
- 4 g freeze-dried blackberries finely ground and sifted, optional (4-5 tsp)
Instructions
Do ahead
- The night before: Age your egg whites. Place them in a small bowl and cover with plastic wrap. Poke a few holes in the plastic. Refrigerate overnight until ready to use. Alternatively cover with a loose lid.
- Before you start: Wipe all bowls, baking mats and utensils with vinegar to remove any oils that could deflate your meringue.
- Prepare two large piping bags with plain round tips, one for the macaron batter and the other for the ganache filling.
Make the ganache
- In a medium saucepan combine the blackberries, granulated sugar, lemon juice and salt. Turn heat to low and simmer for 12-15 minutes, stirring occasionally, until reduced. Remove from the heat and push through a mesh strainer to remove the seeds. Let cool slightly.
- Combine white chocolate, cream and blackberry sauce in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until completely melted together. Immersion blend to emulsify (optional). Chill on the counter until room temperature and then chill completely in the refrigerator.
Make the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip.
- Combine powdered sugar, almond flour and freeze-dried blackberries in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits.
- In a small bowl, place 55g egg whites and a few drops of red and purple food coloring. Beat together until well combined. Pour the whites over the dry ingredients and mix until it is like a thick paste.
- Place the other 55g egg whites and salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup.
- In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230°F start whipping the egg whites. When the syrup reaches 244°F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add about ½ cup of the meringue to the almond mixture. Mix it in to thin out the almond mixture and make it easier to stir. Then add the rest of the meringue over the almond mixture, and using a silicone spatula, gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure 8 check. Do not overmix.
- Transfer the mixture to the piping bag. Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart.
- Bang the baking sheet a few times firmly on your countertop to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester.
- Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300°F.
- Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet.
Fill the macarons
- Cool shells completely before filling.
- Pair off similar size shells. Pipe filling on one shell then sandwich the two similar size shells together.
