These chocolate blackberry macarons are to die for! The sweetness of the white chocolate and the tartness of the blackberry is a match made in heaven!
Macaron or Macaroon????
A common misconception I come across (and have a lot of people ask about) is, "what is the difference between a "macaron" and a "macaroon" and are they the same thing just spelled differently?" The answer is no, they are not the same thing. Macarons are French confections that have a crispy outside shell and a chewy inside filled with a buttercream or jam. A macaroon is a coconut cookie often dipped in chocolate!
Macarons are So hard to get right, it took me a year at least to find the right recipe that would give me constant results every time. Once I got it right, I am obsessed with making these little guys! They are so good, and really so simple. You can pair all kinds of different flavors together to make unique combinations. Make sure to comment below and let me know which flavor you would like to see me make next! I am always looking for flavor recommendations!
Tips for perfect macarons!
Like I said above this little guys can be tricky. I wanted to make sure to mention a few things to help you guys get these right the FIRST time, unlike me... I have at least 100 failed batches under my belt.. D
Use room temperature egg whites. No you do not have to use egg whites that have been "aged" for days or weeks, just simply bring them up to room temperature by placing them in a bowl with some warm water for about 10 minutes.
Sift and weigh ALL of your ingredients. It is so important to make sure all of your measurements are right. Invest in a kitchen scale if you do not have one. This is a pretty big step!
If you do not have an oven thermometer, GET ONE! I did not get my recipe right until I knew the exact temperature of my oven, come to find out it was not accurate... So, make sure you get one, and place it in the center of your oven where you can see it and know the exact temperature. You will thank me!
Use a silicon baking mat! There were a lot of recipes out there that suggested parchment and wax paper to bake them on.. It NEVER worked for me.. They would always burn and never come off of the paper. So, I started using a silicon mat and I have never had problem.
Let your macarons sit for at least 30 minutes before baking. They need to form the "shell" on top to help get those beautiful feet you are looking for! You should be able to touch the tops and no batter come off of your finger.
Check your macarons before taking them out of the oven. Gently take your finger and press on the tops of the shells, if the top moves on the bottom or "feet" of the macs, they are not done. Put them back in for a few minutes.
Get my free macaron template to place under your silicon mat to help you pipe out perfect macs every time! Print it out and keep it handy, you will need it!
Now that all of that is out of the way, lets get bakin'!Print
Incredible white chocolate blackberry macarons
- Total Time: 25 minutes
- Yield: 12 Macarons 1x
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional (or you can use your favorite extract)
- 1/4 tsp salt
- 2 tsp burgundy GEL food color
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
- Roughly 12 fresh blackberries
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the ganache
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh blackberry in the middle of the ganache.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
How did they work for you??? Let me know below! Also share which flavor you would like to see next! I love when I get feedback and recommendations from all of you!!
I've made these twice, and the tops tend to slide off of the berry..also, I'm not sure my ganache is thick enough, although I made it just as the directions said..some of the ganache oozes out. Any suggestions?