Thursday, November 6, 2014

Blueberry French Macarons with Italian Meringue Buttercream

Mummy, can I have a blueberry macaron, please?

I always hear this request whenever we are on our road trips as we like to stop at cafes (mostly McCafé) for our coffee breaks. After finishing his macaron, my son often ask for a second one but we usually stop at just one.

Mummy, can I bake me many blueberry macarons? You know that one is never enough for me...

I know. I know. I'm feeling extremely obliged whenever my son says this. Since the last time that I have baked strawberry cream cheese French macarons, I have not been baking any macaron for my little one and this guilty thought has been staying in my mind.

I have to bake blueberry macarons!!! To commit myself, I have suggested French Macaron as the theme for our bake-along Joyce from Kitchen Flavours and Lena from Frozen wings. And so, I have baked these...

blueberry French macarons Italian meringue blueberry buttercream
Finally, I have baked these! Blueberry macarons with blueberry buttercream... 
To start, I'm using these frozen blueberry to make a compote.
The compote that I made has intact blueberries in it... You will see the reason why I did this.
To make good macarons, the icing sugar and ground almond mixture has to be triple-sifted.
My son said blueberry macarons have to be blue and so I did this. Hmmm...
Notice that I have beat this Italian meringue to near-stiff peaks.
Doing the macaronner step...
Happy that this is a successful bake again :)
For the buttercream, I have beat this Italian meringue to stiff peaks.
Keep beating if the buttercream looks slightly curdled but DO NOT beat when the mixture looks curdled after stirring in the compote.
Pipe dollops of cream into macaron shells.
... and sandwich them.
We have lots of macarons to enjoy here!!!

Before proceeding to munch these macarons, I must warn you something!

There will be exploding flavours and oozing juice inside your mouth when you eat these. Now, are you ready for this???


Mummy, I like your blueberry macarons the most because they have real blueberries in them. More, please???

These macarons are absolutely wow!!! This is why I have made the blueberry compote with intact blueberries!

Here are the recipes that I have used to make my blueberry macarons with Italian meringue buttercream.

This is the Always-Successful-Italian-Meringue macaron recipe that I always use. It is mostly adapted from here including what I have also learned at William Angliss

Makes about 18 macaron or 36 shells

(number can vary depending on the sizes that you made)
100g almond meal (ground almond)
100g icing sugar
75g egg whites, divided into 2 portions
100g caster sugar
25ml water
a few drops of colouring or flavoring or decorations - I used blue colouring gel for this bake.

Preheat the oven to 150°C (NO fan forced).

Combine almond meal and icing sugar and sift them three times or more and set aside. Using an electric mixer, beat one portion of egg whites at medium low speed at first for about 10 mins. While beating, combine water and caster sugar in a small saucepan. Place the saucepan over medium high heat and cook the sugar water syrup to 118°C but not over 125°C.

Increase the mixer speed and continue to beat the egg whites while pouring syrup into the egg whites slowly in a steady and fine stream. Continue beating until the meringue is glossy and near-stiff peaks. Allow the meringue to cool to about 40°C.

Place almond meal-icing sugar mixture in a mixing bowl and mix in the remaining portion of egg white to form a thick paste. Add a drop or two of any colouring that you desired in the almond mixture if you wish to have your macarons coloured.

Fold in half of the cooled meringue first into the almond paste, scooping it up from the bottom of the bowl until the mixture is well-combined. Then, fold in the rest of the meringue into the almond mixture until the mixture is well-combined again.

Continue to mix in order to "deflate" some fluffiness of the meringue in the mixture and this step is usually referred as "Macaronner". In the book, I love Macarons by Hisako Ogita, it suggests scooping the batter from the bottom and turn it upside down for nothing more or less than 15 times but I like to gauge this stage by the look of the batter. I reckon it is ok when it looks firm and dripping slowly from a spoon.

Attach a 1 cm tip (I used Wilton tip 1A) to the pastry bag. Place the pastry bag, tip down, inside a cup or container and pour the macaron batter into it.

Pipe out the batter onto baking tray lined with silicon mat in circles and any shapes that you like. Gently tap the baking sheet firmly against flat surfaces to allow the batter to settle.

Rest the batter at room temperature, uncovered, for 5 mins. Bake for 15 mins or until dried and slightly crisp. Note: My oven doesn't have bottom heat function and had to bake for another 5 mins at 130°C with NO fan forced to get the bottom of the macarons crisp.

Allow macarons to cool on baking mat as they peel off easily only when they are completely cooled.

Italian Meringue Buttercream mostly adapted from Martha Stewart

Makes about 1 cup
50g caster sugar
1 large egg whites, 30g
100g unsalted butter, cold and cut into small pieces
1/2 tsp vanilla extract, optional

In a small saucepan over medium heat, bring sugar and 30ml water to a boil. Boil until syrup reaches 
118°C on a candy thermometer (soft-ball stage).

In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy.

With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until stiff peaks form but not dry. Change the whisk attachment to paddle attachment. 
Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating until smooth.

Blueberry Compote mostly adapted from Food Network (Ellie Krieger) as mine is the thicker version.

Make 1/2 cup
1 1/2 cups frozen blueberries
1 tbsp water
25g sugar

Combine 3/4 cup of the blueberries, water and sugar in a small saucepan. Cook over a medium heat. While cooking, squash the soften blueberries with a mixing spoon and stirring occasionally. Cook for about 20 min or until the mixture is thick and viscous. Add the rest of the blueberries and cook for about 10 mins more, stirring frequently but gently so that the second addition of blueberries can stay intact. Set aside and allow mixture to cool completely.

This can be made ahead and store in a fridge (up to 1 week) or freezer (up to 3 months) or until required and I have made extra because we like to eat the rest with pancakes.

To assemble:
Stir in blueberry compote into the buttercream gently. Not to worry if the cream look curdled as the flavours will infuse into each other eventually. Transfer buttercream into piping bags. Make a large nip on the tip of the piping bags so that the blueberries will not pop while squeezing through the piping bag. Pipe dollops of cream onto the macaron shells. The combination of the 1 cup buttercream plus 1/2 cup blueberry compote can fill about 20-22 macarons.

Sandwich with another macaron shell. Press it slightly to secure. As these macarons are made with the firm kind of buttercream, they taste better after resting in the fridge on the next day.

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Please note that the linky tool for bake-along is no longer available.


  1. Hi Zoe!
    Gorgeous, simply gorgeous! I can just imagine those blueberries exploding with goodness and those delicate macarons look extraordinary! Your son is one lucky little boy but then you are also one lucky mom too!!!

    Thank you so much for sharing, Zoe...

  2. Zoe, these are perfect and so beautiful. I tried making macarons once and it was such a disaster that I never tried again. You may have inspired me to give it another try! xo

  3. I heard macarons are not easy to make, although they're just egg whites.. The technique must be there.. Oh my, your macarons are so nice! Look at the colour.. I love the baby blue colour on the macaron.. They're just too cute to eat..

  4. Zoe,

  5. these are so pretty! I only like macaron recently, can accept the sweetness now lol. I am going to participate this event, yay!

  6. Wow, this is beautiful, Zoe! "why you live so far?!" I will make many excuses to drop in for a visit if we were ^.^

  7. um, zoe, can i hv just one please? i promise just one... hee hee... then i'll get the rest from the little one

  8. so pretty! hahaha just now I've tried to attempt some macarons but din even survive to the oven....batter spread too much all out of shape.....

  9. Oh Zoe, these macarons are so pretty...I love the blue tone and yes, the blueberries filling...
    Beautifully done!
    Hope you are having a wonderful week :)

  10. Zoe, I love the colour of your macaron and the filling! Electric blue with purple :) You son must be delighted now that he can have more than one blueberry macaron!

  11. Zoe, these look amazing! I have to get the royal blue color paste and get some blueberries to try these out.

  12. That vibrant colour, it is like HD television :D
    Beautiful macarons, absolutely stunning!

    Choc Chip Uru

  13. Very beautiful macarons!
    Well done Zoe :)

  14. Stunning colors! And these macarons look just perfect!

  15. Sooo tempting!! love the color combination
    Zoe,can i hv one too~

  16. Zoe, the colour is so beautiful, I love light blue!
    I would die for one of them.

  17. Hi Zoe, as shared with Lena and Joyce, I've tried making macarons few months ago ... flopped terribly.
    These blueberry macarons of yours are so pretty & perfectly baked ^-^!

  18. Beautiful!! I love the blue/purple colors! You could totally do these in small bags for gifts!

  19. now seeing your post, i actually mistaken that you hv specifically chosen french method macarons for the theme...when you mentioned french, i had the impression you mean french method! haha! i remember your little boy loves blue and that's a great fruity filling you made!

  20. Wow your macarons look super delicious! Love the blueberry compote, looks like it can go with anything! Pity I don't have time this month to join the bake along... been a long time since I last baked macarons!

  21. Are we not able to pin your recipes to Pinterest?

    1. Hi Marsha,

      Yes, you can! I have added a pin of this post too in my Pinterest account. Cheers!


    2. Hi Marsha,

      I have finally managed to add Pinterest pins onto my blog. Hope that they work! You are welcome to leave a comment on my blog if you encountered any problem but please bear with me if I'm a little slow with my response.

      Thank you for understanding and support! Cheers!


  22. they look amazing! and I'm sure they taste delicious!

  23. It looks so delicious! In real because in colors I think :) I'm not a child already, but I would eat it fast ;) Greetings from Poland :*

  24. Yummy yummy macaroons...........I'm drooling over it.. :)

  25. Hi Zoe.
    Your macarons are beautiful! And the blueberry filling sounds so yummy!
    Mine are far from perfect! But it was good eating with lemon curd, not too sweet!
    Lena's macaron are gorgeous too! If only we could have a macaron party, then we would have different flavours to try! :)

  26. WOW...WOW...I love your blueberry macarons, lovely colours and yummy fillings. Sorry for not visiting for quite some time as have been really busy with my kids exams and baking workshops.

  27. I would love to have some, too! True flavour and mouth watering! Your little son is going to grow up with excellent taste bud!

  28. OMG, your macarons seemed perfect! I love the fillings inside, Zoe!

  29. Zoe, I have never seen Blueberry French Macarons...yet alone the most amazing filling with the blueberries and cream...drooling over these gorgeous and perfect macarons, and would love to try to make some if not too difficult to well worth the effort!

  30. Hello, I came via Nippon-nin who always makes my mouth water, and I’ve found another mouth-watering blog here. Blue macaron with real blueberry cream is so appealing. Blue color is my favorite color, love the Royal Blue. How happy your son to have such a good-cook mother like you. I think you must be surprised with automatic flush toilets in Japan as I often hear about that from foreign tourists . Have happy spring ahead.


  31. These macarons look so pretty, love the colours. Your kids are so blessed with such a capable mum!

  32. Zoe, these French Macs with Blueberry Compote buttercream filling sounds amazing! Loving the colour combination too. Have a lovely week ahead!!

  33. Wow indeed! They are gorgeous! I've succeeded in making Macs once and never did dare to attempt it again. So afraid it's fail the 2nd time and shatter my heart into a million pieces! LOL! Your post have inspired me to make it again especially with the beautiful blue tinge! Love it!

  34. Hi Zoe,
    I love the bakes came from the little cafe from the corner of Melbourne.
    They are always amazing attractive and I bet the taste great!
    You make me want to bake some too :)

  35. wow...pretty macaroons,I will try to bake some to support you Bake-along ,wait for me,ya :)

  36. I am enjoying your Mac theme, lovely macarons :D