Macarons with blueberries and mascarpone

Macarons with blueberries and mascarpone

Portions: 8 persons | Preparation time: 140 minutes

These macarons with blueberries are delicious, airy and easy to bite into. The blueberries give the crispy macarons a fantastic color and taste fantastically delicious with mascarpone cream. The preparation is a challenge and takes a little practice.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Macarons with blueberries and mascarpone
Macarons with blueberries and mascarpone

Portions: 8 persons | Preparation: 140 minutes

These macarons with blueberries are delicious, airy and easy to bite into. The blueberries give the crispy macarons a fantastic color and taste fantastically delicious with mascarpone cream. The preparation is a challenge and takes a little practice.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

Season: Spring, Summer | Region: Europe | Preparation: Bake | Menu: Desserts, Pastries | Cuisine: French recipes

Ingredients

Macarons

  • 110 g ground almonds
  • 200 g icing sugar
  • 3 egg whites
  • pinch salt
  • 3 tbsp sugar
  • food coloring, purple

Cream filling

  • 100 g butter, softened
  • 100 g mascarpone
  • 150 g blueberries
  • 100 g powdered sugar

Instructions

Prepare the filling

  1. Mix the butter with the mascarpone.
  2. Pure the blueberries and the icing sugar with a hand blender and pass through a sieve.
  3. Stir the blueberry mixture into the buttercream and chill the cream.

Bake the macarons

  1. The almonds and mix the icing sugar in a bowl.
  2. Beat the egg whites with a pinch of salt until fluffy, adding the sugar and coloring.
  3. Gently fold the egg whites into the almond mixture, not stirring too much.
  4. The macarons mixture Fill into a piping bag and pipe round blobs onto a baking tray (or macaron tray) lined with baking paper.
  5. Do not make the circles too big, because the mass will still run a little.
  6. Let the macarons dry for about 15-20 minutes and then in the Bake in a preheated oven at 140 °C for approx. 15 minutes.
  7. Let the macarons cool down.
  8. Pour the chilled cream into a piping bag and pipe onto half of the macarons.
  9. The second macaron Scha Place le on top of the cream and press down carefully.
  10. Leave the blueberry macarons to soak in the fridge for at least 1 hour, preferably overnight.

Utensils

  • bowl
  • hand mixer
  • sieve
  • hand blender
  • piping bag