Blueberry Easter Egg Macarons

Colorful French Confections To Make At Home, Shipped Right to Your Door

Suggested Cookbook
Colorful French Confections To Make At Home, Shipped Right to Your Door

Blueberry Easter Egg Macarons Recipe

Blueberry Easter Egg Macarons are a festive and tasty treat for your Easter celebrations. The delicate almond flour shells are colored blue to resemble Easter eggs and flavored with freeze-dried blueberries. The buttercream filling is also flavored with blueberries, giving each bite a delightful burst of fruity flavor.

Ingredients

- blue food coloring
1 cup almond flour (for the macarons)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature, for the blueberry buttercream
- 3/4 cup powdered sugar
- 1/4 cup freeze-dried blueberries, finely ground
- 2 large egg whites, room temperature
- 1/4 cup freeze-dried blueberries, finely ground
- 1 tablespoon heavy cream
- 1 1/2 cups powdered sugar

Time Needed

Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour, 3 minutes

Instructions

Line two baking sheets with parchment paper for the macarons.
Sift together the almond flour and powdered sugar in a medium mixing bowl.
In a large mixing bowl, whisk the egg whites until foamy.
Add the granulated sugar gradually and continue to beat until stiff peaks form.
Add a few drops of blue food coloring and mix well.
Fold in the almond flour mixture and blueberry powder until the batter is smooth and shiny.
Fill a piping bag with a round tip with the batter.
Pipe small circles about 1 inch apart onto the prepared baking sheets.
To release any air bubbles, gently tap the baking sheets on the counter.
Allow the macarons to form a skin at room temperature for 30 minutes.
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Bake for 15-18 minutes, or until the macarons are set but not browned.
Allow the macarons to completely cool on the baking sheets.
To make the blueberry buttercream, cream the butter in a large mixing bowl on medium speed until creamy.
Gradually beat in the powdered sugar until smooth and fluffy.
Beat in the ground blueberries and heavy cream until well combined.
To make the macarons: Sort the macarons according to size.
Fill a piping bag fitted with a round tip with the blueberry buttercream.
Pipe a small amount of buttercream onto one macaron's flat side and sandwich with another macaron.
Rep with the rest of the macarons and buttercream.
Before serving, chill the macarons for at least 30 minutes.