Blueberry and Mascarpone Macarons

We love macarons (who doesn’t?!) so when we decided to whip up a batch today we thought we’d go for a summer appropriate fruit flavour!

That right there is macaron porn.

We feel that blueberries are pretty underrated as a fruit, well maybe more underused than underrated. We wish far more recipes revolved around these glorious lil things! (strawberries tend to just steal all the spotlight) And it turns out they’re like, super good for you.. just have a read of this article on actual science backed blueberry health facts!!! So what better flavour for a macaron than blueberry! Blueberry and mascarpone to be specific, because mascarpone is quite possibly a food of the gods, like spoon-it-straight-out-of-the-tub-good (which is very high on the scale of good) or is that just us…?

To make our filling (which is completely natural in colour by the way, no help needed there! …anyway back to the baking), we made a blueberry compote by heating them with some sugar and lemon juice, then mixed that with the mascarpone and then added in some whipped cream to stiffen up the mixture a bit and make it perfect for piping and sandwiching together macarons!

Pairing up matching macaron shells is one of our favourite parts of making them! (yes we are that sad).

You know the drill with macarons by now (or maybe you don’t), basically the key is to take your time, thinking you can quickly whip up a batch is where it all goes wrong (trust us…) leaving your piped mixture that little bit longer to make sure it’s formed a skin is always worth it!

Blueberry and Mascarpone Macarons

2016-07-23 23:11:18

Yields 20

Macarons with a blueberry and mascarpone filling.

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For the macaron shells

2 x 40g egg whites
100g almonds
100g icing sugar
100g caster sugar
35ml water
1 tsp vanilla extract
a few drops of purple and blue food colouring

For the filling

1-2 hand fulls of blueberries
50g caster sugar
juice of 1/2 a lemon
1 tub mascarpone
60ml double cream
50g icing sugar

For the shells

Process the almonds and icing sugar together in a food processor for about 30 secs.
In a bowl of a stand mixer or in a bowl with an electric whisk start beating the first 40g of egg whites.
While doing this place a pan on the hob with the water and sugar and bring to the boil, monitoring the temperature as you do so. Once it passes 105 degrees celsius, increase the speed of the whisk (the egg whites should form stiff peaks at this point).
When the sugar syrup reaches 115 degrees take it off the hob and pour into the egg whites in a thin stream, whilst still whisking on a high speed (it’s definitely useful to have either a stand mixer or 2 pairs of hands at this point!). The egg whites should become glossy meringue, continue mixing for about 5 mins so that the mixture cools down.
In another bowl, mix together the icing sugar and almonds, remaining egg whites, vanilla and food colouring to form a paste.
Using a rubber spatula, spoon about a third of the meringue into the bowl with the paste and mix well, this loosens the mixture. Then add the remaining meringue and fold in until fully incorporate, your mixture should be runny enough to slowly fall off the spatula but not so runny that it falls straight off!
Place the mixture into a piping bag and pipe 3-4 cm circles about 2 cm apart, onto a baking tray lined with greaseproof paper (you might need 2). Once the whole tray has been piped, bang the bottom onto the work surface 2 or 3 times to get out air bubbles, then set aside for 30mins to an hour so that the macarons form a skin, this is what helps them bake properly and get feet!
Once your macarons have a skin (nothing should come off on your hand if you lightly touch them with your finger) bake at 150 degrees for 14 mins.
Allow to cool completely whilst still on the greaseproof paper, if you try to take them off too early you might pull the bottoms off!

For the filling

Place the blueberries in a pan on a medium heat with the sugar and lemon juice. Heat until the blueberries all burst and you have a dark purple coloured syurp.
Once the syrup has completely cooled, mix with the mascarpone until fully incorporated.
In a seperate bowl, whisk the cream with the icing sugar until it’s stiff, then fold in the blueberry mixture.
Place into a piping bag and pipe onto a macaron shell, then sandwich together with another shell.
Keep in the fridge whilst not being served or eaten!!

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