- 110 g icing sugar
- 100 g rachel’s 0% fat greek style blueberry yogurt
- 100 g mascarponeblueberry jam
- 2 large egg whites
- 60 g ground almonds
- 40 g caster sugar
- few drops of lilac food colouring
- Pre-heat the oven to 170°C/325°F/Gas Mark 3.
- Prepare 2 baking sheets and line with baking parchment.
- Sift the icing sugar and ground almonds together then place them in a food processor on full power until a fine powder has formed.
- Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue.
- Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix – when the spoon is pulled through the mixture it should flow back together.
- Using a piping bag fitted with a 1cm (½in) round nozzle, carefully pipe circles onto the baking tray ensuring adequate spaces between each macaron. If a peak forms use a wet finger to smooth down.
- Tape the tray down to release any air bubbles and leave to dry for 15 minutes.
- Bake for approximately 10 minutes until the macarons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack.
- Meanwhile prepare the filling – mix together the yogurt and mascarpone and whisk until smooth and well combined.
- Sandwich the macaroons with a small blob of blueberry jam and a teaspoon of yogurt and mascarpone mixture. Gently press together.
- Repeat until you have 8 pairs of blueberry macarons.
What are macarons famous for?
Macarons are produced by some of the finest French bakeries and come in a variety of luxurious flavours – and are usually wrapped up equally beautifully and given as gifts.
This has only served to boost the profile and fame of these sweet little meringue sweets.
Why are macarons so expensive?
Macarons are expensive because of the time and skill needed to produce them, and this combined with this usually luxurious flavours, packaging and branding have meant they can be quite expensive.
We do hope you have some joy and success with this lovely blueberry macaron recipe.
Are Macarons crispy or soft?
Macarons like the blueberry macarons in this recipe should be crisp on the outside, and soft on the inside.
Why do macarons crack?
Macarons should be left to dry before baking, this lets a ‘skin’ form which prevents the air bubbles from escaping and causing the surface to crack.
Why do you need almond flour for macarons?
Although the amount required can differ, the almond flour used to make macarons is an essential ingredient.
How do I know when my macarons are done?
The blueberry macarons will not feel sticky to the touch, and will resist a gentle touch.