Black Currant Macarons (Printer View)

Delicate French almond meringue cookies with vibrant, tangy blackcurrant ganache filling

# Components:

→ Macaron Shells

01 - 4 large egg whites, aged 24-48 hours (approximately 120 g)
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

# Method:

01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - Pulse almond flour and powdered sugar together in a food processor until well combined and fine. Sift through a fine mesh sieve into a large bowl to remove any lumps.
03 - In a clean, grease-free bowl, beat aged egg whites with a pinch of salt on medium speed until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - Mix food coloring into the meringue until evenly tinted throughout.
05 - Gently fold the almond-sugar mixture into the meringue in three separate additions using a rubber spatula. Fold until the batter flows in thick ribbons and a figure-8 pattern can be drawn without breaking. Avoid overmixing to maintain proper consistency.
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 slightly apart.
07 - Tap baking trays firmly on the counter to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.
08 - Allow shells to rest at room temperature for 30-45 minutes until a thin skin forms on the surface and shells are no longer tacky to the touch.
09 - Heat oven to 300°F.
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 the parchment paper.
11 - Remove from oven and allow shells to cool completely on baking sheets before carefully peeling from parchment.
12 - Place finely chopped white chocolate in a heatproof bowl. Heat blackcurrant purée in a small saucepan over medium heat until it just begins to simmer.
13 - Pour hot blackcurrant purée over chopped white chocolate and let sit undisturbed for 1 minute. Stir gently until smooth and completely melted.
14 - Stir in softened butter and lemon juice until fully incorporated. Cool until thickened but still pipeable.
15 - Pair cooled macaron shells by size. Pipe a small amount of blackcurrant ganache onto one shell of each pair and sandwich gently with the matching shell.
16 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to fully develop and mature. Bring to room temperature before serving.

# Expert Advice:

01 -
  • They look impossibly elegant but taste even better than they look, and there's something deeply satisfying about that.
  • The tartness of black currant against white chocolate feels sophisticated without being pretentious.
  • Once you nail the technique, you've unlocked a skill that genuinely impresses people without requiring a pastry degree.
02 -
  • Overmixing the batter is the most common mistake—it breaks down the meringue and creates flat, spread-out shells instead of the characteristic ruffled feet.
  • Humidity is your enemy; macarons are finicky in damp kitchens and may not develop proper feet, so choose a dry day if possible or use an oven with excellent temperature control.
03 -
  • If your shells crack or refuse to develop feet, check your oven temperature with a reliable thermometer—even 10 degrees off creates problems.
  • Save your egg whites in a sealed container in the fridge for 24-48 hours before using; aged whites whip to a more stable meringue than fresh ones.
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