Blueberry Macarons with Dark Chocolate Ganache Recipe

June 02, 2017

ispahan macaron

ispahan macaron

Hi! It feels good to be back here after a month. It's becoming increasingly challenging to juggle different responsibilities, but I'm glad to still be able to dedicate time to sharing recipes with you.

This recipe features Blueberry Macarons with Dark Chocolate Ganache. Berries are my weakness, and among the kingdom of berries, blueberries are one of my favourites! They are rich with anti-oxidants, with a mellow sweet taste. Absolute yum for those who prefer a flavour with less tartness. Even when paired with dark chocolate ganache, the blueberries' flavour is distinguishable and sit pleasantly on your palette. It's like hanging out with a loved one - you are comforted with that good familiar feeling, reassured that it'll always be a pleasant time together.

ispahan macaron

For a dreamy swirl effect, I piped the macaron shells starting from the centre and spiralled outwards. Make sure the batter is not too runny, if not the lines will not be obvious as they will merge together. The macarons shells are larger than usual, about 3.5 inches in diameter. Each one can be shared among a few of your friends. (Or on your own, if you feel like indulging! As someone who's perfectly capable of doing that, I wouldn't judge you haha)

Hope you enjoyed this recipe! Stay tuned for more~

by Sumopocky

Approximately 5 large macarons

Electric mixer
Piping bags

[For Basic Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Blue food colouring

[For Dark Chocolate Ganache]
100g of Dark chocolate (at least 75% cocoa)
100ml of Heavy cream

Punnet of Blueberries, washed and dried

[For Basic Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Add a few drops of blue food colouring. Continue until you get a molten-like mixture and it drips down like a ribbon when lifted.
4. Pipe out shells 3.5" in diameter onto baking tray lined with parchment paper. This is optional, but you can choose to start piping from the centre and spiralling outside for shells with swirled pattern. TIP: Draw circle templates before hand to get evenly sized shells. 
5. Tap the baking tray against the counter to knock out the air bubbles in the shells. Let the shells dry in a non-humid place. You should be able to touch it gently with the tip of your finger without it sticking.
6. Bake in a preheated oven at 150°C for approximately 15 - 20 minutes. You might need to adjust the baking time depending on your oven and the size of your shells. Set aside. 

[For Dark Chocolate Ganache]
1. Bring heavy cream to a boil.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
3. Transfer the filling to a piping bag.

[Putting it together]
1. With the bottom shell facing up, pipe a generous amount of dark chocolate ganache in the centre. Leave some space for the blueberries. 
2. Place the blueberries along the circumference of the shell. You can also put blueberries in the centre. 
3. Add more chocolate ganache, and cover with another macaron shell. 
4. Top the macarons with some blueberries and chill in the fridge overnight (store in an airtight container).
5. To serve, use a small knife to cut into slices. Enjoy!

ispahan macaron

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