These blueberry macarons are really something special. There’s just something about the combo of blueberries, dark chocolate, and rose water in these macarons that feels instantly elegant, like you should eat them with your pinkies up. But no judgment from me if you eat them in your flip flops and jammies. Either way, they’re the perfect way to enjoy late summer so its fullest!
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I always go blueberry picking with my family towards the end of August. Because let’s be honest, the very best blueberries in the world are grown in the Annapolis Valley region Nova Scotia—and I will die on that hill. As soon as we get home from picking, my kitchen gets transformed into a mad blueberry baking workshop transforming what’s left of our haul (after a lot of snacking in the car) into at least one pie, some ice cream or popsicles, and maybe some sourdough lemon blueberry muffins. But these blueberry macarons? I think they might just be my favourite blueberry bake so far.
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What Makes these Blueberry Macarons Special?
- A blueberry purée filling in the center offers the perfect balance to the rich ganache
- A hint of rosewater in the ganache adds a surprising and delicious floral note
- They’re perfect for special occasions, gifts, or just because!
- Based on my easy Swiss macaron recipe!
Key Ingredients for the Perfect Blueberry Rose Ganache
- Blueberries are cooked down then puréed and added to the chocolate ganache, contrasting its chocolatey richness with a bright and fruity flavour. You can use fresh or frozen blueberries.
- Heavy cream adds richness and softness to the ganache
- Rose water adds a subtle floral note to the ganache. You can leave it out to make standard blueberry chocolate macarons.
- Dark chocolate is the star of the ganache. Use a chocolate with 60-70% cocoa content.
How to Make a Silky Smooth Blueberry Rose Chocolate Ganache
- Chop the chocolate finely, to help it melt quickly and evenly.
- Warm the cream just until steaming. Be careful not to let it boil.
- Pour the hot cream over the chocolate and let sit for 1-2 minutes.
- Stir slowly with a rubber spatula from the center out. Keep stirring until it’s smooth and shiny.
- Add the butter and blueberry pureé and stir until completely combined.
- Add just ¼ teaspoon of rose water to start with. Stir it in, taste, and add up to another ¼ teaspoon if needed.
- Cover with plastic wrap, and let the ganache set at room temperature or refrigerate until it sets to a pipeable consistency.
How to Assemble Blueberry Macarons with Chocolate Rose Ganache
- Make a batch of 16–24 macaron shells. Use some blue gel or powdered food colouring and a touch of purple or red until you get that perfect blueberry blue. If you like, sprinkle on some freeze-dried blueberries right after piping the macarons, before they set. Find pairs of macaron shells that match in size.
- Pipe a ring of ganache around the edge of one macaron. The ganache works like a dam, helping hold the softer blueberry puree inside the macaron.
- Fill the center with blueberry purée.
- Place the matching macaron shell on top and gently press down until the ganache just comes to the edge. Refrigerate for 18-24 hours to mature, and enjoy!
Tips for Storing & Making Ahead
Macarons need to be made and assembled a day ahead, so the macarons can mature for the best texture. You can also make the components ahead, to make it easy to work this recipe into your schedule:
- You can make the shells ahead and store them in the freezer in an airtight container for up to 3 months.
- You can freeze the macarons right after filling them in an airtight container in the freezer for up to 1 month. Let them thaw overnight in the fridge before serving.
- Make the blueberry puree up to 2 days in advance and store in the fridge.
- You can make the ganache and store it in the fridge in an airtight container for up to 2 days.
FAQs
Yes, but it’s much stronger than rose water so use just a tiny bit at first. Taste, and add more if desired.
This can happen if the ganache gets too hot, causing the fat in the chocolate to separate. Try using an immersion (stick) blender to re-emulsify the ganache. If that doesn’t work, you can add a little corn syrup or honey and whisk or blend it in.
Yes, you’ll get delicious blueberry chocolate macarons!
The blueberry filling has a fair bit of moisture, which will absorb into the shells and soften them. After a couple of days, the shells could get unpleasantly soft and even soggy. I recommend eating the macarons within 2 days for the best texture.
Blueberry Macarons with Chocolate & Rose
Ingredients
Method
- Make a batch of 16-24 macaron shells, coloured with blue food colouring gel, and a couple drops of red or purple. Sprinkle on some crushed freeze-dried blueberries after piping if you like.
- Add 50 g blueberries, 2-4 teaspoons sugar, and ¼ teaspoon lemon juice to a small saucepan. Bring to a simmer and cook while stirring until the blueberries soften and let out their juices. Pass through a sieve to remove the seeds and skins.
- Add 45 g dark chocolate (finely chopped) to a heat-proof bowl. Bring 30 g heavy cream to a bare simmer in a small saucepan or in the microwave. It should just be steaming, but not boiling. Pour it over the chocolate and leave it to sit for 1-2 minutes.
- Using a rubber spatula, start stirring from the center of the bowl and gradually move to the edge of the bowl. Keep stirring until the ganache is smooth and shiny.
- Add 20 g blueberry purée and 1 teaspoon unsalted butter and mix until combined. Add ¼ teaspoon rose water and taste. If you like, add up to another ¼ teaspoon of rose water—use a light hand, because rose water can be very overpowering!
- Cover and leave at room temperature or refrigerate until it sets to a pipable consistency.
- Find pairs of macaron shells that are the same size, and line them up on a baking sheet in pairs, with one macaron face up and its partner face down.
- Transfer the ganache to a piping bag fitted with a medium round tip. Transfer the remaining blueberry purée to a piping bag and cut the end off to leave about a ½" opening.
- Pipe a ring of ganache around the edge of a macaron, and fill the center of the ring with blueberry purée. Place the matching macaron on top and press down gently, just until the filling comes out to the edge.
- Transfer to an airtight container either in a single layer, or with some parchment between layers. Refrigerate 18-24 hours to mature. Bring up to room temperature for 15-20 minutes before serving for the best flavour and texture.
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