July 2, 2018 5

Super Easy Macarons with Low-Sugar Blueberry Filling + a giveaway!

Super easy macarons with low-sugar blueberry filling.
Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super easy macarons.

I promise.

They’re a thing.

If you’re a regular blog reader of mine.

Or even just a casual one.

You know I’m not much of a baker.

I prefer salt over sugar.

Always.

And I prefer free flowing recipes.

Over complicated, precise ones.

When Silpat asked me to make a seasonal macaron using their Silpat Macaron Mat, I was hesitant but excited by the challenge. While I have eaten plenty, I have never made a macaron before. But I did a lot of research and made a lot of batches to make the easiest macaron for you possible.

Making macarons is generally regarded as an exact, and sometimes finicky process. And truth be told, it is. Measuring matters. And details matters. And I have a few basic tips to make sure these are the easiest, most foolproof macarons you’ll ever make. But fancy equipment or piping bags or food dyes shouldn’t be something holding you back.

All you need to make these easy macarons is a Silpat Macaron Mat, blanched almond flour, sugar, egg whites and a hand-mixer. And a batch of the low-sugar raw blueberry filling which makes for a tastier, less sweet but better balanced cookie.

Here are a few tips to make these easy macarons perfect every time.

PRO-TIP ONE.
Skip the dyes.

I know colored macarons are pretty, but naturally uncolored ones like these with a striking naturally dyed filling can be just as if not prettier, and healthier. And, less fussy. Food dyes can throw off the batter balance resulting in weird textures and rising issues.

PRO-TIP TWO.
Weigh your dry ingredients.

Weighing for precision really does matter when it comes to macarons. This is the digital food scale that I own. And this is a less expensive option that will also do the trick.

PRO-TIP THREE.
Prepare your eggs.

Before you get started, crack and separate your egg whites into a bowl. Allow the egg whites to come to room temperature. This will make for a better, stiffer peak when whipped.

PRO-TIP FOUR.
Cool the macaron completely.

Before handling the macaron, make sure it has cooled completely on the mat. Otherwise the bottom will stick and the cookie will crumble, literally. If you are in a rush, you can pop the mat in the freezer for a quick cool down.

PRO-TIP FIVE.
Use a mat.

The Silpat Macaron Mat is the mat of my choice. With twenty indent guides printed directly onto the mat you can have perfectly sized macarons every time. Silpat mats conform to food grade silicone US regulations, and are FDA, NSF and Kosher certified. They can be used in any recipe that calls for parchment papers, so they also make for less waste.

I’m giving away a Silpat Macaron Mat to one of you!

Head to my Instagram to enter.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons with Low-Sugar Raw Blueberry Filling | Super easy macarons that anyone can make in two simple steps. Fool proof French macarons. Macarons filled with a low-sugar blueberry filling infused with beets to bring out the natural blueberry filling.

Super Easy Macarons

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 mins
Serves 20 cookies

Adapted from Martha Stewart. I prefer the Low-Sugar Blueberry Filling, but any jam or buttercream filling would work as well. Store the macarons in an airtight container in the refrigerator.

Ingredients

Directions

Preheat oven the oven to 350 degrees and place the rack in lower third.

Combine the egg whites with the sugar in a large bowl and whisk by hand.

Then using a hand-mixer {or stand mixer} whip on medium-high until stiff, glossy peaks form. 

Pass the almond flour and powdered sugar through a fine-mesh sieve over a bowl and continue another time or two until all of the clumps are passed. 

Dump the flour and sugar mixture into the egg whites and fold together gently with a spatula until combined. 

*You will have enough batter to do this process twice {making 20 macarons}. But be sure to cool the baking sheets and mat completely before baking the second batch otherwise they will not rise properly. 

Transfer the batter into a piping bag with a fitted end or into a plastic baggie and then snip the bottom off. Stack two baking sheets on top of one another {this helps to prevent burn} and place the Silpat Macaron Mat on top.

Pipe batter into the rounds and swirl tip off to one side. Repeat until the mat is filled. Tap lightly on the counter to release air bubbles and bake for 5 minutes. Rotate the pan and bake for 3 minutes more. 

Cool completely before filling. 

To fill pipe a circle of filling around the perimeter of the macaron and sandwich together. 

Recipe Notes

Low-Sugar Blueberry Filling

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 mins
Serves 1 cup

This recipe uses a small amount of raw beets for both color and flavor. The combination of flavors makes for a punchier blueberry flavor. Even the biggest beet skeptic wouldn't know they are in there. This filling can be made ahead of time. Store in an airtight container in the refrigerator for up to 5 days.

Ingredients

Directions

Puree the beets, lemon juice and salt in a small blender or food processor until chopped finely. 

Add in the blueberries, sugar and chia seeds and process or blend until completely smooth. 


This post is sponsored by Silpat; all opinions are my own.

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5 Responses to "Super Easy Macarons with Low-Sugar Blueberry Filling + a giveaway!"

  1. Reply

    DessertForTwo

    July 6, 2018 at 8:03 AM

    These are so beautiful! I’m so proud that you baked! Silpat mats are my favorite! I don’t bake cookies without them!

    • Reply

      Sherrie

      July 7, 2018 at 10:57 PM

      I’m proud of these babies too. Love you, xx!

  2. Reply

    Christiann Koepke

    July 6, 2018 at 12:43 PM

    These look so delicious! Perfect for summer.

  3. Reply

    Sabrina

    July 6, 2018 at 5:44 PM

    Great way of putting it. “Salt over sugar” – I love that and agree, so I am pleased with your low-sugar version of the filling and an inspiring recipe to try. No, I’ve never tried to make macarons before. And I can’t think of anyone who doesn’t like to eat these including me, thank you for this recipe!

  4. Reply

    todd wagner

    July 8, 2018 at 11:34 AM

    So many awesome tips! I’ve been thinking about getting one of those macaron mats, and I think you just convinced me it’s finally time.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.