Blueberry Blackcurrant Macarons

Mini violet-colored macarons filled with a silky blueberry blackcurrant ganache that strikes a balance between sweet and tart, with a bright berry flavor that keeps them from feeling overly rich.

I pipe these a little smaller than traditional macarons, as I serve them as petit fours at the restaurant, but they work beautifully as standard-sized macarons too. The shells are lightly crisp at first bite, giving way to a soft, chewy interior and a smooth, fruity filling.

I used both blueberry and blackcurrant purées here, as I love the aromatic depth and tang that blackcurrant brings alongside the softer sweetness of blueberry. If you only have one on hand, feel free to use just blueberry or just blackcurrant instead. I’ve also included notes on how to make your own fruit purées from scratch if you can’t find ready-made purées.

And if you’re making macarons for the first time, don’t rush to taste them straight away. Freshly assembled macarons are good, but they become even better after a little time in the refrigerator, as the shells soften slightly and the flavors meld together.

Hope you enjoy!

Recipe makes approximately 50 macarons when piped at 2.5-3cm. Standard-sized macarons will yield fewer.

Macaron shells:

190g almond flour

190g icing sugar