Black Currant Macarons (Print Version)

Delicate French almond meringue shells filled with vibrant tangy blackcurrant ganache

# Components:

→ Macaron Shells

01 - 4 large egg whites, aged 24-48 hours (approximately 4.2 fl oz)
02 - 3.5 oz granulated sugar
03 - 7 oz powdered sugar
04 - 4.2 oz finely ground almond flour
05 - Pinch of salt
06 - Gel purple or blackcurrant food coloring, optional

→ Blackcurrant Ganache

07 - 3.5 oz blackcurrant purée, strained of seeds
08 - 4.2 oz white chocolate, finely chopped
09 - 1 oz unsalted butter, softened
10 - 1 teaspoon fresh lemon juice

# Directions:

01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - Pulse almond flour and powdered sugar in a food processor until well combined and uniformly fine. Transfer to a fine sieve and sift into a large bowl, discarding any retained particles.
03 - In a scrupulously clean, grease-free bowl, beat egg whites with salt on medium speed until foamy. Gradually incorporate granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - Incorporate food coloring into the meringue, mixing until evenly distributed throughout.
05 - Gently fold the almond-sugar mixture into the meringue in three additions using a rubber spatula. Continue folding until batter flows in thick ribbons and can form a figure-8 without breaking. Avoid overmixing.
06 - Transfer batter to a piping bag fitted with a 1 cm round tip. Pipe small circles approximately 1.4 inches in diameter onto prepared baking sheets, spacing them slightly apart.
07 - Firmly tap the trays on the counter to release trapped air bubbles. Pierce any remaining bubbles with a toothpick.
08 - Allow shells to rest at room temperature for 30-45 minutes until a slight skin forms on the surface and shells no longer feel tacky to the touch.
09 - Preheat oven to 300°F (150°C).
10 - Bake one tray at a time for 13-15 minutes, rotating halfway through baking, until shells are set and can be gently lifted from parchment without resistance.
11 - Remove from oven and allow shells to cool completely on baking sheets before removing.
12 - Place finely chopped white chocolate in a heatproof bowl. Heat blackcurrant purée in a small saucepan until just simmering. Pour hot purée over chocolate and let stand for 1 minute. Gently stir until smooth and completely melted. Incorporate softened butter and lemon juice, stirring until fully incorporated. Allow to cool until thickened but still pipeable.
13 - Sort cooled macaron shells by size and pair them together. Pipe a small amount of blackcurrant ganache onto the flat side of one shell and gently press the second shell onto it to create a sandwich.
14 - Place assembled macarons in an airtight container and refrigerate for a minimum of 24 hours to allow flavors to develop and mature. Bring to room temperature before serving.

# Expert Advice:

01 -
  • They look restaurant-quality but the technique becomes second nature once you've felt how the batter flows and heard the satisfying tap on the counter.
  • Blackcurrant's natural tartness cuts through the sweetness in a way that makes you want to keep eating them, which is dangerous in the best way.
  • Once you nail the method, you can swap flavors endlessly—it's like unlocking a whole language of French pastry.
02 -
  • The most common failure is overmixing the batter—if you fold too much, the shells come out hollow or flat instead of domed; the batter should flow like lava, not like stiff frosting.
  • Resting time is non-negotiable; skipping it results in shells that crack, spread, or fail to develop feet—those little ruffles around the base that everyone photographs.
  • Not all almond flour is created equal; ultra-fine blanched almond flour makes macarons, while regular or coarse almond flour makes dense, grainy ones.
03 -
  • Use a scale to measure everything, especially egg whites—volumetric measurements introduce too much variation and macarons are sensitive to ratio changes.
  • If your meringue breaks or looks grainy after folding, you've added too much of the dry mixture at once; start over with new egg whites rather than trying to fix it.
  • A silicone macaron mat with circles printed on it removes guesswork and creates uniform shells that look almost store-bought.
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