I experimented with a Macaron Recipe that blends almond flour and powdered sugar with aged egg whites and a generous pinch of freeze-dried blueberry powder. The addition of mascarpone cheese paired with heavy cream and subtle vanilla infusion creates a blueberry mascarpone filling that is both refined and compelling.
I recently tried my hand at a recipe that surprised me with its twist on a classic macaron. I decided to mix traditional French techniques with a burst of blueberry flavor, using a little magic from freeze-dried blueberry powder, almond flour and powdered sugar to form those perfect little cookies.
I used egg whites aged overnight and a pinch of salt to get the ideal texture while a mixture of mascarpone cheese, heavy cream and just a bit of powdered sugar created a lightly sweet blueberry mascarpone filling. A dash of vanilla extract and lemon juice added a fresh brightness to the cream that made every bite exciting.
I’ve always been a fan of experimenting with classic recipes and this macaron recipe was no exception, with hints reminding me of Kue Macaroon and even a nod to the flair of Eclairs. Its unique flavor profile and texture kept me coming back for more, and I’m sure it’ll pique your curiosity too.
Why I Like this Recipe
I love this recipe because it lets me play around with a different twist on classic macarons by using freeze-dried blueberry powder and its unique flavor really stands out.
I’ve always enjoyed the process of beating the egg whites into stiff peaks even if it’s a bit finnicky sometimes, and it makes the batter feel almost magical when everything comes together.
The filling is perfect for me because i like how the mascarpone mixes with the heavy cream and lemon juice creating this creamy yet tangy taste that isn’t too sweet.
I also appreciate the little tips like letting the batter sit to form a skin which makes the macarons come out with this cool, airy foot that adds more texture to every bite.
Ingredients
- Almond Flour: Finely ground almond flour add nutty taste, healthy fats, fibre and protein for structure.
- Powdered Sugar: Sweet powdered sugar dissolves to enhance flavor and contribute delicate texture.
- Egg Whites: Room temp egg whites rich in protein create stable airy structure for macarons.
- Granulated Sugar: Granulated sugar helps stiffen egg whites and adds extra crisp texture.
- Freeze-Dried Blueberry Powder: Adds intense fruity flavor, a pop of color and natural antioxidants.
- Mascarpone Cheese & Heavy Cream: Rich mascarpone and cream blend form silky, tangy filling that balances sweetness.
- Lemon Juice & Vanilla Extract: Lemon adds bright tang while vanilla infuses warm aromatic notes.
- Salt: A pinch of salt enhances flavors and balances sweet elements naturally.
Ingredient Quantities
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- 100 grams egg whites (about 3 large eggs, aged overnight at room temp)
- 30 grams granulated sugar
- 10 grams freeze-dried blueberry powder
- A pinch of salt
- 150 grams mascarpone cheese, at room temperature
- 100 grams heavy cream
- 20 grams powdered sugar (adjust to taste, just enough for a barely sweet filling)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
How to Make this
1. First, preheat your oven to 300°F. Sift together 110 grams of almond flour and 200 grams of powdered sugar into a bowl, then mix in the 10 grams of freeze-dried blueberry powder.
2. In another clean, dry bowl, beat your 100 grams of egg whites with a pinch of salt until you get a foamy texture, then gradually add 30 grams of granulated sugar and beat until stiff peaks form.
3. Gently fold the sifted almond flour mixture into the meringue in three parts, mixing lightly until the batter becomes smooth and shiny. Be careful not to overmix!
4. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking tray lined with parchment paper, keeping the circles spaced out.
5. Let the piped batter sit at room temperature for about 30 minutes so a skin forms on top. This helps you get the classic macaron foot.
6. Once they are ready, bake the macarons for 15 to 17 minutes. They should come out with a light, airy top once they are done. Allow them to cool completely on the tray.
7. For the blueberry mascarpone cream, in a medium bowl, mix 150 grams of mascarpone cheese with 100 grams of heavy cream. Use a hand mixer until it’s fairly smooth.
8. Add 20 grams of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice into the mascarpone mixture. Beat it again until everything is well combined and slightly airy.
9. Once the macarons are completely cool, use a piping bag to fill them with the blueberry mascarpone cream. If you dont have a piping bag, you can use a small spoon to carefully spread the cream on one shell of each macaron.
10. Finally, sandwich two macarons together and refrigerate them for at least an hour. This short rest lets the flavors become mellow and the texture improves for a super delicious bite. Enjoy!
Equipment Needed
1. Preheated oven (set to 300°F)
2. 2 mixing bowls – one for sifting dry ingredients and one for beating egg whites
3. Sifter for almond flour and powdered sugar
4. Whisk or hand mixer for beating egg whites and mixing mascarpone cream
5. Spatula for gently folding the batter
6. Piping bag with a round tip for piping both the macaron shells and later the filling
7. Baking tray lined with parchment paper
8. Kitchen scale for precise ingredient measurements
9. Timer to keep track of resting and baking times
FAQ
Blueberry Macarons With Blueberry Mascarpone Cream Recipe Substitutions and Variations
- Almond Flour: If you cant find almond flour, try using hazelnut flour. It gives a similar nutty flavor just a bit earthier.
- Powdered Sugar: You can use icing sugar in place of powdered sugar. They’re pretty much the same so it works out good.
- Freeze-Dried Blueberry Powder: If you dont have blueberry powder, you might use freeze-dried raspberry powder instead. It’ll change the flavour a bit, but its a nice twist.
- Mascarpone Cheese: In a pinch, you can use full-fat cream cheese. Add a tablespoon of heavy cream to soften the texture.
- Heavy Cream: If heavy cream isn’t available, mixing half whipping cream with half whole milk can be a decent substitute. It won’t whip as stiffly, but it still tastes great.
Pro Tips
1. Make sure you let your egg whites sit overnight at room temp if you can, cause it really helps them whip better and keep the meringue stable. Don’t rush this step or you might end up with a lumpy mix.
2. When you fold the dry mixture into the meringue, be super gentle and work slowly. Overmixing can break the foam and you wont get that nice smooth shiny batter ever, so take your time.
3. Allowing the piped batter to sit for about 30 minutes is key to forming a skin on top. If your kitchen is a bit dry or cold you might even wanna let them rest for a few minutes longer to get that proper foot.
4. For your blueberry mascarpone cream, use mascarpone and cream that are at room temp. It makes it easier to beat everything together and results in a firmer yet smooth filling that holds up well when you sandwich the macarons.
Blueberry Macarons With Blueberry Mascarpone Cream Recipe
My favorite Blueberry Macarons With Blueberry Mascarpone Cream Recipe
Equipment Needed:
1. Preheated oven (set to 300°F)
2. 2 mixing bowls – one for sifting dry ingredients and one for beating egg whites
3. Sifter for almond flour and powdered sugar
4. Whisk or hand mixer for beating egg whites and mixing mascarpone cream
5. Spatula for gently folding the batter
6. Piping bag with a round tip for piping both the macaron shells and later the filling
7. Baking tray lined with parchment paper
8. Kitchen scale for precise ingredient measurements
9. Timer to keep track of resting and baking times
Ingredients:
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- 100 grams egg whites (about 3 large eggs, aged overnight at room temp)
- 30 grams granulated sugar
- 10 grams freeze-dried blueberry powder
- A pinch of salt
- 150 grams mascarpone cheese, at room temperature
- 100 grams heavy cream
- 20 grams powdered sugar (adjust to taste, just enough for a barely sweet filling)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions:
1. First, preheat your oven to 300°F. Sift together 110 grams of almond flour and 200 grams of powdered sugar into a bowl, then mix in the 10 grams of freeze-dried blueberry powder.
2. In another clean, dry bowl, beat your 100 grams of egg whites with a pinch of salt until you get a foamy texture, then gradually add 30 grams of granulated sugar and beat until stiff peaks form.
3. Gently fold the sifted almond flour mixture into the meringue in three parts, mixing lightly until the batter becomes smooth and shiny. Be careful not to overmix!
4. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking tray lined with parchment paper, keeping the circles spaced out.
5. Let the piped batter sit at room temperature for about 30 minutes so a skin forms on top. This helps you get the classic macaron foot.
6. Once they are ready, bake the macarons for 15 to 17 minutes. They should come out with a light, airy top once they are done. Allow them to cool completely on the tray.
7. For the blueberry mascarpone cream, in a medium bowl, mix 150 grams of mascarpone cheese with 100 grams of heavy cream. Use a hand mixer until it’s fairly smooth.
8. Add 20 grams of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice into the mascarpone mixture. Beat it again until everything is well combined and slightly airy.
9. Once the macarons are completely cool, use a piping bag to fill them with the blueberry mascarpone cream. If you dont have a piping bag, you can use a small spoon to carefully spread the cream on one shell of each macaron.
10. Finally, sandwich two macarons together and refrigerate them for at least an hour. This short rest lets the flavors become mellow and the texture improves for a super delicious bite. Enjoy!
