These Fancy Blue Macarons are filled with a delicious white chocolate ganache filling that will leave your taste buds wanting more. Perfect for Easter, weddings, baby showers, birthdays, or any occasion at all.
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These Blue Macaron Cookies are a colorful twist on traditional macarons, with a sweet white chocolate ganache filling.
Macarons have a reputation for being difficult to make, and I am happy to say that I'm afraid I now have to disagree with this reputation.
The key to making perfect macarons is simply patience and high-quality ingredients.
In reality, most macaron recipes call for just a handful of ingredients and a few steps.
These Blue Macaron Cookies with White Chocolate Ganache are not the first macarons I've made, but they are my favorite.
I love the blue coloring - it's beautiful and works perfectly for baby showers, Easter, weddings, and many other special occasions.
Of course, you can always swap out the blue for another color of your choice.
To achieve the color of these blue cookies, I recommend using Americolor gel food coloring or Chefmaster gel food coloring.
I used Americolor sky blue gel food coloring in this recipe.
When it comes to gel food coloring vs. liquid, I prefer gel paste food coloring for this recipe and similar recipes.
Supplies Used to Make Blue Macarons
- Food scale - A food scale is necessary for this recipe in order to get quantities exact. Measuring is very precise.
- Cookie tray - These cookie sheets are very durable and well used in our house.
- Silpat baking mat with macaron outlines - Another essential tool is a baking mat that has macaron outlines right on it. It allows you to visualize exactly the size of the macaron shell, so you know where to pipe the shells.
- Piping bag - Piping bags are used both to pipe the macaron shells and to pipe the filling onto the shell.
- Icing tip - We use Wilton size 10 and 12 tips to pipe macarons.
Ingredients in Blue Macarons
- Pasteurized liquid egg whites - You'll want to use pasteurized egg whites instead of cracking eggs for this recipe.
- Granulated sugar
- Powdered sugar
- Almond flour (fine) - The finer the better for the almond flour when it comes to this recipe.
- Americolor gel food coloring in turquoise - You can play around with the color, but this gel food coloring will give you a great result!
- White chocolate chips - Use high quality for a delicious macaron.
- Heavy cream
How To Make Blue Macarons
- To make the meringue for these fancy blue macarons, beat the egg whites and sugar in a stand mixer. Begin on low for 1-2 minutes, then increase the speed to 6 for an additional two minutes. For the last 5-6 minutes, increase the speed to 8.
- In a separate bowl, whisk together fine almond flour and powdered sugar. Add to the meringue, taking care not to overmix.
- Add in the blue food coloring and mix combine, again making sure not to overmix.
- Heat your oven to 280 degrees. Move the mixture to a piping bag, with a Wilson 10 or 12 top. Pipe the mixture into 1 to 1 1/2 inch circles.
- BEFORE baking, the macarons should sit at room temperature for 20-40 minutes. When the edges are sticky but not wet, place them in the oven for 15-18 minutes, rotating the pan every few minutes.
- Once cool, add your favorite filling and refrigerate until ready to enjoy.
Tips To Making Blue Macarons
- To remove any air bubbles, slam the baking sheet on the counter several times and then pop the remaining bubbles with a toothpick.
- BEFORE baking, the macarons should sit at room temperature for 20-40 minutes. When the edges are sticky but not wet, place them in the oven for 15-18 minutes, rotating the pan every few minutes. They should pop easily off the parchment paper - if they do not, place them back in the oven for up to 2 more minutes.
- For this white chocolate ganache frosting, combine 160g of white chocolate with 60g of heated heavy cream. Mix until the ganache is creamy, then refrigerate for 30 minutes before piping onto the macarons.
Other Macaron Filling Ideas
- Vanilla Buttercream
- Chocolate Ganache
- Mango (or other fruit) ganache
- Orange Cream
- Lemon Curd
- Jam or Jelly
How To Pipe Blue Macarons
The secret to piping macarons is that each should be symmetrical and evenly spaced out on the baking sheet. Once they are piped, you want to repeatedly bang the tray on the counter to get rid of any air bubbles and then allow them to rest for around half an hour before baking. For piping, I use Wilton 10 or 12 tips on the piping bag for the best results.
How Long are Macarons Good For?
Refrigerated macarons with the filling will last for approximately 2-4 days. Macarons without filling last for up to 6 days. They can be left at room temperature for 24 hours, depending on the filling.
Are Macarons Hard to Make?
Macarons are time-consuming and delicate but not necessarily hard to make. The most difficult part of making a macaron, I think, is perfecting the consistency of the meringue. Mostly, though, you need a bit of patience to make the perfect fancy macaron.
How To Make White Chocolate Ganache for Macarons
Making the white chocolate ganache frosting is the easiest part of this fancy macaron recipe. Mix white chocolate and heat heavy cream until smooth and refrigerate for 30 minutes. You can also make a chocolate ganache macaron filling following this recipe and substituting the type of chocolate.