Vibrant Blueberry Yogurt Macarons: A Delectable Homemade Treat
Easy Blueberry Yogurt Macaron Recipe for Beginners
Indulge in the delightful combination of sweet-tart blueberries and creamy yogurt with these exquisite macarons. This recipe breaks down the process, ensuring you can create these charming French pastries at home, perfect for gifting or enjoying yourself.
Macaron Shell (Coque) Ingredients- 92g Almond flour (finely sifted)
- 82g Powdered sugar (finely sifted)
- 76g Egg whites (room temperature, aged in the refrigerator for 2-3 days after measuring)
- 70g Granulated sugar (for whipping with egg whites)
- A few drops of food coloring (purple shades recommended, adjust for desired intensity)
Blueberry Yogurt Filling Ingredients- 10g Blueberry filling or jam (store-bought or homemade)
- 20g Yogurt powder (unsweetened plain yogurt powder)
- 40g Unsalted butter (softened at room temperature)
- 50g Cream cheese (softened at room temperature)
- 10g Blueberry filling or jam (store-bought or homemade)
- 20g Yogurt powder (unsweetened plain yogurt powder)
- 40g Unsalted butter (softened at room temperature)
- 50g Cream cheese (softened at room temperature)
Cooking Instructions
Step 1
1. Creating Stiff Meringue: In a clean bowl, add the room-temperature egg whites. Whisk lightly to break them up. Gradually add the granulated sugar in three stages while continuously whisking. Continue until you achieve stiff, glossy peaks that stand upright when the whisk is lifted. This is crucial for the macaron shells.
2. Adding Color: Incorporate a few drops of food coloring to achieve your desired shade of purple. I mixed a touch of red and blue for a lovely hue. Whisk thoroughly to ensure the color is evenly distributed within the meringue.
Step 2
3. Incorporating Dry Ingredients: Add the sifted almond flour and powdered sugar to the meringue bowl.
4. Macaronage Technique: Using a spatula, gently fold the dry ingredients into the meringue using an ‘over-and-under’ motion. Mix until the batter flows like lava or ribbon stage – it should slowly fall from the spatula in a thick ribbon. Be careful not to overmix, as this will result in flat macarons.
Step 3
5. Baking the Shells: Pipe the macaron batter onto baking sheets lined with parchment paper or silicone mats. Let the piped macarons sit at room temperature for about 1 hour, or until a skin forms on the surface. When you gently touch the surface, it should not stick to your finger. Bake in a preheated oven at 160°C (320°F) for approximately 13 minutes. Oven temperatures can vary, so adjust baking time as needed.
Step 4
6. Preparing the Filling (Butter & Cream Cheese): In a separate bowl, combine the softened butter and softened cream cheese. Beat them together with a hand mixer or whisk until smooth and creamy.
7. Adding Yogurt Powder: Add the yogurt powder to the creamed butter and cream cheese mixture. Mix well until fully incorporated. The yogurt powder adds a pleasant tanginess and helps stabilize the filling.
Step 5
8. Finishing the Filling: Finally, stir in the blueberry filling or jam. If there are large chunks of fruit, gently mash them as you mix to ensure a smooth consistency throughout the filling.
Step 6
9. Assembly and Enjoy!: Once the macaron shells are completely cooled, pipe a generous amount of the blueberry yogurt filling onto one half of each shell. Gently sandwich the filled shells together. Your delicious Blueberry Yogurt Macarons are now complete! For the best flavor and texture, allow them to mature in the refrigerator for at least 24 hours before enjoying.
