Blueberry Macarons With Blueberry Mascarpone Cream

Shrub macarons seasoned with freeze-dried bush makeup and filled with a scarcely confection bush mascarpone fill..
There’s no outgo second than the salutation before your daughter’s no. date lot to figure out whether your Motorcar (<-GROAN) oven can interact macaron hot.
I convey, it’s not like you have an 18-inch line cake and a sugar footloose manifold sheet boom bar and DINNER still to form, or anything equal that.


  • For the macarons
  • 115 grams sifted almond flour
  • 230 grams powdered sugar
  • 1 tbsp freeze-dried blueberry powdered
  • 144 grams egg white
  • 72 grams granulated sugar
  • 2 grams kosher salt
  • blue food coloring gel
  • For the blueberry mascarpone filling
  • ⅓ cup fresh blueberries
  • 2 tbsp sugar
  • zest of half a lemon
  • pinch of salt
  • 8 oz mascarpone, room temperature
  • 4 oz cream cheese, room temperature


  1. Sift together the almond flour, powdered sugar, and blueberry powder into a large bowl. If there are almond flour pieces that won’t pass through the sifter, then grind them in a spice grinder or small food processor until they do.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar, salt, and coloring gel. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
  3. Pour the dry ingredients into the meringue. Fold them into the meringue using the “fold-and-smash” method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
  4. Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
  5. Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
  6. Meanwhile, preheat the oven to 275F.
  7. Bake the macarons, one tray at a time, on the rack farthest from the oven’s flame for 20-25 minutes, or until they can easily be lifted off the baking pan without sticking. Allow to cool completely on the pans.
  8. Repeat with remaining batter.
  9. For the blueberry mascarpone filling
  10. Combine the blueberries, sugar, lemon zest, and salt in a small pot over medium heat. Cook until berries have burst and mixture has thickened, about 10 minutes. Remove from the heat and allow to cool completely.
  11. Beat together the mascarpone and cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 3-4 minutes or until fluffy. Add the blueberry jam mixture and mix until fully incorporated.
  12. Pipe the filling onto the flat side of half of the macarons and then top them with a second, similarly sized macaron. Refrigerate in an airtight container overnight.
Filling from Baking A Moment