Black Currant Macarons (Print Version)

Delicate almond meringue shells with tangy blackcurrant ganache filling.

# What You'll Need:

→ Macaron Shells

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

# How to Make It:

01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - In a food processor, pulse almond flour and powdered sugar until well combined and fine. Sift through a fine-mesh sieve into a large bowl to remove all lumps.
03 - In a clean, grease-free bowl, beat egg whites and salt on medium speed until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - Add food coloring to meringue and mix 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 a figure-8 can be drawn 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 - 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 to 45 minutes until a thin skin forms on the surface and shells are no longer tacky to the touch.
09 - Preheat oven to 300°F.
10 - Bake one tray at a time for 13 to 15 minutes, rotating halfway through baking, until shells are set and can be gently lifted from parchment paper.
11 - Remove from oven and allow shells to cool completely before removing from baking sheets.
12 - Place chopped white chocolate in a heatproof bowl. Heat blackcurrant purée in a small saucepan until just simmering. Pour hot purée over chocolate and let sit 1 minute without stirring. Gently stir until smooth and melted. Stir in softened butter and lemon juice until fully incorporated. Cool until thickened but still pipeable.
13 - Pair cooled macaron shells by size. Pipe a small amount of blackcurrant ganache onto one shell of each pair and sandwich gently with the second shell.
14 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to develop fully. Bring to room temperature before serving.

# Additional Tips::

01 -
  • They look impossibly elegant but the technique becomes intuitive once you feel how the batter should flow.
  • Black currant and white chocolate is a pairing that tastes like grown-up sophistication without being pretentious.
  • Homemade macarons cost a fraction of what patisseries charge, and yours will be fresher and more personal.
  • These freeze beautifully, so you can assemble them weeks ahead for unexpected moments when you want to feel fancy.
02 -
  • Humidity is your silent enemy—macarons rebel on damp days, so if your kitchen feels sticky, wait for a drier moment or your shells will spread unpredictably.
  • The difference between success and flat, hollow shells often comes down to how long you let them rest and how gently you fold; rushing either step will haunt you.
  • Black currant purée made from frozen berries works beautifully and is often fresher-tasting than those made from fresh ones that have traveled.
03 -
  • If your first batch isn't perfect, it's genuinely not wasted—crumbled macaron shells make an extraordinary crumb topping for cream-based desserts or a luxe ingredient in homemade ice cream.
  • Keep your piping bag fitted with the round tip in a tall glass while filling it so you have both hands free to work the batter smoothly into it.
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