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Blueberry Cookies and Cream Macarons Recipe
Blueberry Cookies and Cream Macarons combine the flavors of blueberries, Oreo cookies, and white chocolate in a delicate French macaron shell. The blueberry jam filling adds a fruity sweetness, while the crushed Oreo cookies add a crunch. The white chocolate dip gives this elegant dessert a luxurious finish.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour, 18 minutes
- Pulse almond flour and powdered sugar in a food processor until well combined.
- In a large mixing bowl, whisk egg whites until foamy on medium speed.
- Continue to beat until soft peaks form after adding the cream of tartar.
- Gradually beat in the granulated sugar and vanilla extract until stiff peaks form.
- Beat in the blue food coloring until it is evenly distributed.
- In three batches, fold in the almond flour mixture until the batter is smooth and shiny.
- Fill a piping bag with a round tip with the batter.
- Pipe 1-inch circles onto a baking sheet lined with parchment paper, leaving space between each circle.
- Allow macarons to rest for 30 minutes, or until a skin forms on top.
- Preheat the oven to 300°F (150°C).
- Bake for 15-18 minutes, or until the shells are set and easily lift off the parchment paper.
- Allow the macarons to completely cool on the baking sheet.
- Heat blueberry jam in a small saucepan over low heat until it is warm and spreadable.
- On the flat side of half the macarons, spread a small amount of blueberry jam.
- Crumble Oreo cookies over the blueberry jam.
- Place the remaining macarons on top of the jam and cookies, gently pressing to secure the filling.
- Heat white chocolate chips and heavy cream in a small saucepan over low heat until chocolate is melted and mixture is smooth.
- Allow the chocolate mixture to come to room temperature.
- Dip each macaron top into the white chocolate mixture.
- Allow the macarons to sit at room temperature until the chocolate has set.
- Serve and have fun.
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