Macarons with blueberry ganache

macarons blueberry ganache recipe

Now why haven’t I tried this combination before?

2011 was the year when every Swedish kitchen geek were obliged to offer macarons as soon as there were to be fika served.
Two pods Livanto right down the Nespresso machine and a small macaron on the saucer next served with the obligatory story about how you’ve eaten them in Paris on a spring day when the filter house for reasons of age were converted into shopping at La Fayette. It was just so right.

I could go on for hours taunting on the subject, but let’s just leave it at it’s been a huge trend in Sweden for a year and although I love Paris I had my first macaron in Las Vegas.

The rather small Swedish blueberries, filled with antioxidants, is a real treat especially during the winter when you defrost memories of summers past.


Macarons with blueberry ganache

Time: Effective time 1 hour, add another hour of waiting

Day 1

  • 4 egg whites (110 g)
Day 2
  • Egg whites from Day 1
  • 5 tbs granulated sugar
  • Food coloring (use paste, not the liquid kind)
  • 100 g finely grounded almond
  • 200 g icing sugar
  • 50 g heavy cream
  • 100 g white chocolate
  • 50 g blueberry purée
  1. Separate the egg white and the yolks. Place the egg white in a container and put a lid on. Use the yolks for perhaps an omelette (if you throw them away you are not my friend). Let the whites stand in room temperature for at least twenty-four hours.
  2. After maturing (yeah, I know how that sounds) take a big – which is absolutely clean and dry – bowl and pour the egg whites into it. Beat thoroughly until they are foamy.
  3. Beat in granulated sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.
  4. Add food colouring. Remember to add a little more colouring than you think is necessary since they loose some during baking.
  5. Sift almond flour (or finely ground almonds) and icing sugar in a bowl. Mix with a spatula.
  6. Add flour/sugar-mix to bowl with egg whites and gently fold it until mixed. The secret is to not overdo it but still don’t be afraid to really mix it.
  7. Pipe the batter onto a parchment paper (or a silicone baking mat) using a round tip. Smooth the top with the tip of your finger, slightly moistened and then let them rest for an hour. During resting they form a skin on the top which ensures that they don’t crack during baking.
  8. Preheat the oven to 150 C.
  9. Bake macarons for 10 minutes (this varies a little depending on oven but they should not develop any colour).
  10. Transfer to wire rack and allow to cool completely.
  11. To loosen them from parchment paper turn it upside down and gently swipe a moistened cloth on the backside. This will make them come loose and with a careful hand remove the parchment paper.
  12. Chop chocolate into small pieces and place them in a bowl.
  13. Bring the heavy cream to a boil and immediately pour over chocolate.
  14. Stir until all chocolate is melted (using of a hand blender is encouraged).
  15. Heat the blueberries and mash them through a sieve. Let the smooth purée cool off. What you want is 50 g of purée and depending on how juicy they are you might need 90-140 g of blueberries. When cooled down, mix with the melted chocolate using a spatula.
  16. When the ganache has cooled down completely and has the right consistency spread it on the macarons using a palette and then sandwich them together.
  17. Let them rest for a day to develop flavours (if you can resist the urge to eat them all right away)