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Purple Velvet Blackberry Macarons: 7 Steps to Perfection

Purple Velvet Blackberry Macarons
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Purple Velvet Blackberry Macarons are delicate French cookies with a vibrant color and delicious blackberry filling.

Ingredients

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  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites (aged for 24 hours)
  • ¼ cup granulated sugar
  • 1 teaspoon purple gel food coloring
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ½ cup fresh blackberries
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. Sift together almond flour and powdered sugar. Set aside.
  3. In a separate bowl, whip the aged egg whites until frothy. Gradually add granulated sugar and continue to whip until stiff peaks form.
  4. Gently fold in the purple gel food coloring and vanilla extract into the egg whites.
  5. Carefully fold the sifted almond flour mixture into the egg whites until the mixture flows like lava.
  6. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles on the parchment paper, leaving space between each.
  7. Allow the piped shells to rest for 30 minutes, or until a skin forms on the surface.
  8. Bake in the preheated oven for 15-20 minutes. The shells should be firm to the touch.
  9. Once baked, let the macarons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. In a bowl, mash the fresh blackberries. In another bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, lemon juice, and the mashed blackberries. Mix until smooth.
  11. Pair the cooled macaron shells with similar-sized partners. Pipe a dollop of blackberry filling onto one shell and gently press the other shell on top.
  12. Place the assembled macarons in the refrigerator for at least 30 minutes to allow the flavors to meld.

Notes

    Nutrition

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