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6 blueberry cheesecake macarons sitting in a white bowl with some blueberries.

Blueberry Cheesecake Macarons

My blueberry cheesecake macaron recipe will color you purple. These macarons are packed with flavor thanks to freeze dried blueberries in the macaron shells, and are filled with a quick & easy blueberry reduction and cream cheese frosting. These blueberry cheesecake macarons taste like a drop of warm sun in the afternoon.
4.89 from 9 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 35 macarons

Equipment

  • electric mixer (either a stand mixer or hand held style)
  • Mortar and Pestle (only required if you have whole freeze dried blueberries)
  • bowls
  • Spatulas
  • Kitchen Scales
  • Food Processor
  • Fine Sieve
  • Piping Bags and Nozzles
  • Baking Tray
  • Parchment paper (or a silicone baking mat)
  • Toothpicks
  • Macaron template (optional, but recommended)

Ingredients
  

Blueberry Macarons

  • 100 grams egg white
  • 110 grams powdered sugar (icing sugar)
  • 140 grams almond flour
  • 20 grams freeze dried blueberry powder (see note #1)
  • 90 grams Caster Sugar (Superfine Sugar)
  • 1/4 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt

Blueberry Reduction

  • 1 cup Blueberries (either fresh or frozen)
  • 1 tablespoon Caster Sugar (fine granulated sugar)
  • 1 dash Water (optional)

Blueberry Cream Cheese Frosting

  • 125 grams cream cheese
  • 125 grams powdered sugar
  • 1 tablespoon freeze dried blueberry powder (see note #1)
  • 1/8 teaspoon salt

Instructions
 

Make the Blueberry Macarons

  • Place the almond flour, icing sugar and blueberry powder in the bowl of your food processor and pulse for 2 minutes.
  • Transfer the dry ingredients to your sieve and gently sift the mixture into a bowl. Discard any large pieces of almond flour or orange zest. Place this bowl to the side.
  • Put your egg white into the bowl of your mixer and mix on low until bubbles start to form.
  • Add your cream of tartar and turn the mixer up to medium.
  • Gradually add the caster sugar, one tablespoon at a time, allowing the sugar to dissolve into the egg whites before adding the next tablespoon.
  • Add the salt and vanilla extract. Then turn the mixer up to high and whip the egg whites until they form stiff peaks.
  • Pour half the almond flour mixture into the egg whites and gently fold it in. Then add the remaining almond flour, and fold it in as well.
  • Use your spatula to deflate the batter slightly by spreading it around the sides of the bowl and the bringing it back into the middle. Continue stirring the batter in this fashion until it loosens. You will know it has reached the ideal consistency when it falls off your spatula in a ribbon shape.
  • Transfer the batter into a piping bag that is fitted with a round nozzle. Pipe 1.5 inch circles of macaron batter onto your prepared baking tray.
  • Bang your tray onto the table 3 times to encourage any air bubbles to rise to the surface, then inspect the macarons and use a toothpick to pop any visible air bubbles.
  • Allow the macarons to rest at room temperature until their surface turns to a mat texture and is dry to touch (may take between 15-45 minutes).
  • Bake in a preheated oven at 250 degrees Fahrenheit (120 degrees Celsius) for 20-25 minutes. You will know they have baked once you can peel a macaron off the baking sheet in one piece.
  • Once they've baked, allow the macarons to cool completely on the tray before removing them. Store in an airtight container until you are ready to assemble the macarons.

Make your blueberry reduction

  • Place the fresh blueberries and sugar in a saucepan. Stir over medium heat until the blueberries soften and release their moisture. The sauce is ready once the blueberries are soft and the mixture is syrupy. If the mixture is too dry, add a little water and continue cooking over heat until it comes to a syrupy consistency.

Make Blueberry Cream Cheese Frosting

  • All the ingredients in a bowl and mix together with a spoon until combined. Do not overmix, or use an electric mixer, as this will cause the frosting to become runny. If this happens, place the frosting in the freezer or fridge to cool and firm up.

Assemble Macarons

  • Sort the macrons into pairs of evenly sized macaron cookies.
  • Transfer the cream cheese frosting into a piping bag.
  • Pipe a circle of cream cheese frosting on the underside of one of the macaron cookies.
  • Spoon some of the blueberry reduction into the middle of this circle, then place the matching macaron shell on top. If you need more information, refer to my blog post for a demonstration of how to assemble the macarons.
  • Place in an airtight container and store in the fridge for up to a day or in the freezer for up to 2 months. Allow the macarons to come to room temperature before serving.

Notes

  1. You can make blueberry powder by grinding freeze dried blueberries up using either a mortar and pestle, or a food processor.  If you do not have freeze dried blueberries, then replace the blueberry powder with 20 grams of powdered sugar.
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!