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Blackberry cream and almond macarons
Delicate almond shells filled with rich blackberry cream

Blackberry Cream & Almond Macarons

Author: Flavelo
Recipes Cakes and Desserts
Macarons are often seen as the 'bogeyman' of patisserie, yet they require precision rather than magic. The secret to the perfect 'pied' (the frilly foot at the base) lies in resting: allowing the piped batter to dry and form a skin before baking is essential. This prevents the steam from escaping upwards (blocked by the skin), forcing it to expand sideways instead—lifting the shell.
🕒 Prep Time 1 hr
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Digital scales
  • Piping bag
  • Sieve

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almonds)

Instructions

1 ✓

Sift the almond flour and icing sugar together twice. This is the secret to a smooth macaron shell.

Tip: Larger almond pieces will make the surface bumpy.
2 ✓

Whisk the egg whites into a foam, then gradually add the caster sugar while whisking until stiff, glossy peaks form.

Tip: Stable meringue (denatured proteins) is the structure that holds the cookie.
3 ✓

The 'Macaronage': Fold the almond mixture into the meringue with a spatula. Mix with decisive strokes until the batter flows like lava from the spatula.

Tip: You need to knock some air out. If too stiff, it leaves peaks. If too runny, it spreads too much.
4 ✓

Pipe discs onto a baking tray, tap the tray firmly on the worktop (to release air bubbles), then leave to stand for 30-45 minutes until the tops are matt and don't stick to your finger.

Tip: This skin formation is the most important step!
5 ✓

Bake at 150°C for 12-14 minutes. Meanwhile, make the ganache: heat the double cream with the blackberry purée, pour over the white chocolate, and stir until smooth. Chill until pipeable.

Tip: White chocolate melts at a low temperature; do not overheat.
6 ✓

Fill the cooled shells. Rest in the fridge for 24 hours before serving.

Tip: Macarons need to 'mature': the moisture from the filling softens the inside of the shell, creating that crisp shell and chewy centre.

Recipe FAQ

Why did the tops crack?
You didn't rest them enough before baking, or the oven was too hot. Steam burst through the still-wet surface.
Why are they hollow inside?
Overbaked, or the egg whites were over-whisked.

Ingredients

  • 150 g Almond flour (finely ground)
  • 150 g Icing sugar
  • 100 g Egg whites (aged/rested)
  • 100 g Caster sugar
  • 50 g Blackberries (puréed)
  • 30 ml Double cream
  • 200 g White chocolate