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Blueberry yuzu macarons pair the subtle flavor of juicy blueberries with the bright citrus of yuzu. Freeze dried blueberry powder is the secret ingredient here, and we’re using a premade yuzu jelly to keep it super simple.

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Macaron March

I look forward to Macaron March every year, but lately it’s been a bit anxiety inducing. Being a military family, we move every few years and I have to get used to baking in a new climate with a new oven.

Since moving from west Texas to a tropical island, my macarons have not been turning out the way I like. It’s frustrating and demoralizing, but I knew I had to try again for Macaron March. This batch may not have been perfect, but they were absolutely a success!

FREE Macaron Prep Checklist for Subscribers

Macaron Resources

5 Steps to Prep for Perfect Macarons
All About Meringue: Covering the Basics
Fun Ways to Fill Macarons
Macawrong Brownies or Mookies to use up any wonky shells
4 Yolk Challah (delicious ways to use up extra yolks)
Basic Tools You Need to Make Macarons
Macaron Templates + Macaron Prep Checklist (available to subscribers only)
Easy Ways to Decorate Macarons

Print Recipe

Blueberry Macaron Shells

I bought freeze dried blueberry powder from King Arthur Baking a while ago and I’ve been so excited to use it. You could also buy whole freeze dried blueberries and just pulse them into a powder in your food processor, then sift out the large chunks.

Whenever I add freeze dried fruit to my macaron shells, I find that they tend to rise a bit more and they never seem to set while in the oven. Don’t over bake your macs! Add no more than 2, maybe 3 minutes to your normal bake time. If the macs are still a little wobbly, they’re probably fine.

Top Tips for Macarons

Pulse your dry ingredients in a food processor and sift out any large chunks.
Whip your meringue to stiff peaks. It’s best to whip at a medium speed for longer. Keep an eye on it!
Fold/ macaronage just until the batter flows like lava. It is best to slightly under mix if you are in doubt.
If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
Bake one pan at a time and adjust the temperature and baking time if necessary.

Related Reading: Blueberry Tarts with Lemon Cream Cheese Mousse

Blueberry Ganache & Yuzu Filling

This is just a super simple white chocolate ganache with blueberry powder mixed in. That powder adds a gorgeous natural color and speckle to the ganache filling. It is subtle in flavor, but the yuzu brightens it up.

I found this yuzu jelly at Costco here in Hawaii, but I’m not sure how widely available it is. Since yuzu has a flavor similar to lemon, you could always whip up a lemon curd to use in its place.

Top Tips for Ganache

Warm the finely chopped chocolate in the microwave for 30 seconds on 50% power before adding the hot liquid.
Corn syrup adds shine and elasticity to a ganache.
Use an immersion blender to emulsify and smooth any lumps.
Do not overheat the ganache.

Enjoy!

Bite into these pretty blue macarons and enjoy the flavor of juicy berries and bright citrus. It’s a classic combination for a reason, after all!

If you enjoy the vibe and the photos here on Bakes & Blunders, follow me on Instagram! I’ll sprinkle drool worthy food photos into your feed.

Blueberry Yuzu Macarons

Blueberry macarons filled with blueberry ganache and yuzu jelly.

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Course Dessert

Cuisine American

Keyword almond, Berries, Blueberry, Cookies, Ganache, Gluten Free, Macarons, White Chocolate

Prep Time 1

Cook Time 45

Resting Time 30

Total Time 2 15

Servings 31 macarons

Calories 97kcal

Author Colleen

Ingredients

Blueberry Ganache & Filling

125 g white chocolate chopped
50 g heavy cream
8 g blueberry powder
1 Tbsp corn syrup
Yuzu jelly

Blueberry Macaron Shells

132 g powdered sugar
138 g almond flour
6 g blueberry powder
132 g sugar
132 g egg whites room temperature
1/16 tsp Blueberry Master Elite powder color pinch

Instructions

Blueberry Ganache

Place the finely chopped white chocolate in a small heatproof bowl and microwave for 30 seconds on 50% power. Set aside.
Heat the cream in a small sauce pan or microwave until it is hot, but not boiling. Stir in the blueberry powder. Pour the hot cream mixture over the white chocolate and let it sit for about 30 seconds.
Stir the ganache until smooth, or almost smooth. Stir in the corn syrup. Use an immersion blender to create a perfectly smooth, emulsified ganache.
Press clingwrap onto the surface of the ganache. Let the ganache cool to room temperature. Once cool, the ganache can be covered and stored in the fridge. Bring the ganache back to room temperature before using.

Blueberry Macaron Shells

Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 300°F.
Pulse the powdered sugar, almond flour, and blueberry powder in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
Combine egg whites and powdered color.
In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes.
Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
Pipe macaron shells onto prepared baking sheets. If desired, sprinkle some of the macarons with extra blueberry powder. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 13- 15 minutes, rotating halfway through.
Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Assemble

Pair up the macaron shells. Fill a piping bag with the ganache . Pipe a ring of ganache onto one shell, then fill the center with store bought yuzu jelly. Top with the other shell. Repeat with the remaining macaron shells.
Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

I was able to pipe 63 shells, which made 31 macarons. You could have a few more or a few less depending on how large you pipe your shells.

Blueberry Yuzu Macarons