Very berry macarons

How about ditching the roses for a sweet treat this Valentine’s Day?

Pretty pink macarons with a lusciously fruity mixed berry gelée filling.

very berry macarons

If this is your first time, for a full step-by-step tutorial on making macarons, check out this post.

Makes 30 filled macarons
Shells: 30 min preparation, 20 min resting, 40 min baking
Filling: 10 min preparation, 5 min cooking, 1 hour cooling
Assembly: 10 minutes
Resting: 24 hours for best results


The shells

140g ground almonds
140g powdered (confectioner’s) sugar
100g egg white (from approx. 3 eggs), room temperature, divided 50/50
alternative for vegan shells 100g aquafaba, room temperature, divided 50/50
100g granulated (white) sugar
40g water
pink gel food colouring (optional)

The filling

300g (10oz) mixed berries, thawed if frozen
juice of 1/2 lemon
300g (10oz) gelling sugar
OR 300g (10oz) granulated sugar + 8g (2 tsp) powdered pectin


The shells

Prepare 2 parchment lined baking sheets. They need to be big enough to hold 30 x 4cm / 1 1/2” diameter shells each.

Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Add 50g egg whites and mix thoroughly into the almond mixture. Add food colouring, if using. Set aside.

In another bowl, or the bowl of a stand mixer fitted with a balloon whisk attachment, scrupulously clean and free of any oil or egg yolk, beat the other 50g egg whites to stiff peaks.

Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 118°C / 244°F, without stirring.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. You’ll get a bit of it hardening on the side of the bowl, but that’s okay – just leave it there.

Whisk at high speed until the mixture is cool, about 3 minutes. The mixture should increase in volume and become firm and shiny, and you should get a beak when you lift the whisk.

Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula until you have a homogeneous batter that runs from the spatula in a thick ribbon.

Transfer the mixture into a piping bag fitted with a 7 – 9mm / #10 – #12 plain round tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 4cm / 1 1/2”, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.

Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. If you have any tips sticking up, press them gently down with a damp fingertip. Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms. If you touch it, it should be only just tacky.

Meanwhile, preheat oven to 150°C / 300°F / Gas Mark 2.

Bake the macarons in the centre of the oven for 18 minutes, one sheet at a time, turning the sheet half-way.

Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling rack for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.

If not filling straight away, store in an air-tight container at room temperature.

The filling

Process the berries until smooth and press through a fine mesh sieve into a medium, heavy-based saucepan.

Add lemon juice and sugar (and powdered pectin, if using) and bring to a boil. Cook on a rapid boil according to gelling sugar or pectin packet directions (I boiled mine for 4 minutes), remove from heat and allow to cool completely, stirring occasionally. Stir well before use.

Pipe or spoon a generous blob of filling onto the flat side of half the shells, top with the remaining shells and press gently until the filling reaches the edges.

Note: The filling is basically jam, so pop any leftover into a jar and refrigerate. Use within a week.

Store in an airtight container in the fridge for the filling to set and the shells to mature for at least 24 hours before eating.

This entry was posted in cookie, macaron, snack, sweet. Bookmark the permalink.

23 Responses to Very berry macarons

  1. Bernadine says:

    These look amazing!!

  2. sallybr says:

    they look absolutely perfect!

    • pizzarossa says:

      Thanks Sally! 😀

      • sallybr says:

        You ARE the Macaron QUeen! I’ve been browsing your macarons recipes, it is something I make and always fail in some aspect of it, have not yet mastered them

        I noticed you have a recipe for sesame macarons – interesting, because I just got black sesame powder, and was inclined to make black macarons – I’ve seen some around, they use food coloring to pump up the black, but I thought the black sesame powder could work well for taste. Not sure if I should just add some to a regular recipe or what. Gotta do some research…

        you really make amazing macarons, every single one of your recipes!

        I am in awe!

      • pizzarossa says:

        You make me blush, Sally!
        That black sesame powder sounds fantastic! It should add a nice flavour to the shells. Let me know how they turn out? 🙂

  3. sallybr says:

    I will. It might take me a while to go for it, though. I usually need A LOT of psychological preparation before facing macarons, but I’ll get there. Somehow…

    can you hold my hand? 😉

  4. Eda says:

    I’ve been using your recipe for the past 4 weeks now and I have made some amazing macarons. Thanks to you! For the past week or two my macarons have been cracking in the oven and I don’t know why and what im doing wrong. I noticed that your egg whites fill the wisk. Mine don’t. Is that a problem? It’s driving me crazy and now everyone in my household is getting pretty annoyed with me because of my bad mood in not succeeding any more. Please help! I have to make 200 macarons for my friends wedding in April. I’ve tried a few other recipes but they aren’t as good as yours. I let my macarons sit out for at least 40 mins before going in to the oven so I know it’s not that. My egg whites look more foamy than stiff peaks but after I add the syrup it looks like yours. I would really appreciate your help and advice.

    • pizzarossa says:

      Hi Eda,
      That could certainly be causing the problem – the egg white just isn’t stable enough. It really needs to be stiff enough to fill the whisk before you add the syrup.
      Try changing just that aspect and see how they go – if you still have the problem we’ll put our heads together to solve it!

      • Eda says:

        Thank you for your reply. When you wisk your eggs how long do you wisk it for? The reason why my egg whites dont fill the wisk is because the bowl in my stand wisk is very deep therefore it just about touches. When I seperate the egg whites 50/50 theres not much left. Not sure what to do. My family is getting pretty annoyed with me as im always in a mood due to failing.

      • pizzarossa says:

        It takes about 4 or 5 minutes from start to finish – start on low until they’re foamy then slowly increase the speed to high until they’re stiff. At first it’s pretty much the tip of the balloon whisk touching them, but as they get foamy they increase in volume. Otherwise you could use a hand mixer?

      • Eda says:

        Thank you! Would you recommend me adding a little of the sugar from the recipe to help stabilise the eggs whilst wisking them? Or even cream of tartar? Thanks again.

      • pizzarossa says:

        It shouldn’t need anything, I’d have a go without adding anything first. If you still can’t get them stiff, try wiping the bowl and whisk with a few drops of lemon juice before you add the egg whites – there could be oily residue which is stopping them from beating up well (especially if you use the mixer for buttercream).

      • Eda says:

        Great! Thanks for the advice. I will try that. If it works this time round, you will be my life saver. I sooooo want to succeed!

  5. These look stunning, and I love the sound of the filling. I’ve been making macarons with pumpkin seeds, as I have a nut allergy and they’re so lovely.

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