• Cakes & Baking
  • Sweet pastries

Blueberry Macarons



For the Macarons:

  • 1/3 cups (150 g) almond flour
  • 1/3 cups (150 g) powdered sugar
  • 110 g egg whites (divided into two parts of 55 g each)
  • Purple food coloring paste
  • ¾ cup plus 2 tbsp (150 g) sugar
  • 3½ tbsp (50 ml) water
  • 1 tbsp plus 1 tsp (15 g) sugar

For the Blueberry Compote:

  • 1½ tbsp (20 g) sugar
  • 2/3 tsp (2 g) pectin NH
  • 1/3 cup plus 1 tbsp (100 g) blueberry puree
  • 2 tsp (10 ml) lemon juice

For the Blueberry Ganache:

  • 6 1/3 oz (180 g) white chocolate (preferably Valrhona Ivoire 35%)
  • ¼ cup (60 ml) fresh cream
  • 2 tbsp plus 2 tsp (30 g) blueberry puree
  • 2 tsp (10 ml) lemon juice


  1. Macarons:

    • Sift almond flour and powdered sugar into a bowl. Add 55 g of egg whites and the purple food coloring paste.
    • Bring 150 g of sugar and 50 ml of water to a boil and cook until it reaches 244°F (118°C).
    • Whisk the remaining 55 g of egg whites with 15 g of sugar, then slowly pour in the hot sugar syrup, continuing to whisk until you get a glossy meringue.
    • Fold a little of the meringue into the almond mixture, then gently fold in the rest. Use a piping bag to form shells on a baking tray and bake at 302°F (150°C) for 8-10 minutes.
  2. Blueberry Compote:

    • Mix sugar and pectin. Heat the blueberry puree and lemon juice to 104°F (40°C), add the sugar with pectin, bring to a boil and cook for a few minutes. Let cool.
  3. Blueberry Ganache:

    • Melt the chocolate in a double boiler. Boil the cream, blueberry puree, and lemon juice, then pour over the chocolate. Stir until smooth and glossy. Blend with an immersion blender and refrigerate for a few hours.
  4. Assembly:

    • Pair the macaron shells. Transfer the ganache to a piping bag and form a ring on half of the shells, fill with blueberry compote, and top with another shell. Store in the fridge for at least 24 hours before serving.
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