29/05/2026
Delicate, dreamy and filled with a burst of berry goodness 🫐
These Vanilla Macarons with Blackberry Buttercream are the perfect sweet treat for when you want something elegant, colourful and completely delicious.
Recipe: Vanilla Macarons
Yield: About 35 macarons
Ingredients:
200g confectioners’ sugar
115g almond flour
4 large egg whites, room temperature
0.5ml cream of tartar
100g granulated sugar
½ vanilla bean, seeds scraped
Blue and red gel food colouring, optional
Method:
Preheat the oven to 150°C. Prepare baking sheets with parchment paper or silicone mats. Process the confectioners’ sugar and almond flour until fine, then sift three times. Whip egg whites and cream of tartar until foamy, then gradually add sugar and beat until stiff, glossy peaks form. Fold in vanilla seeds and food colouring. Gently fold in the almond flour mixture until the batter flows like slow-moving lava. Pipe onto prepared trays and allow to rest for 30–45 minutes, until a skin forms. Bake one tray at a time for 14–16 minutes, rotating halfway. Cool completely before filling.
Blackberry Buttercream
Yield: About 1.2 litres
Ingredients:
720ml blackberries, pureed and strained
4 large egg whites, room temperature
300g granulated sugar
450g unsalted butter, softened
1.25ml kosher salt
Method:
Reduce the blackberry puree over medium heat until it reaches about 160ml, then chill completely. Heat egg whites and sugar over simmering water, whisking until the mixture reaches 71°C. Whip until light, fluffy and cooled to room temperature. Add softened butter a little at a time until smooth and creamy. Mix in blackberry puree and salt until beautifully smooth.
Pipe the blackberry buttercream between two macaron shells, sandwich together, and enjoy every bite 💜