Chocolate and Blackberry Macarons

This chocolate macaron recipe by My Kitchen Drawer is perfect for autumn. Featuring a sweet blackberry jam and buttercream macaron filling, they're the best bite-sized treats for making the most of blackberry season.

Notes

Chocolate & Blackberry Macarons Recipe

Ingredients

For the chocolate macaron shells

• 70g ground almonds
• 140g icing sugar
• 2 tbsp cocoa powder
• 2 egg whites at room temperature
• 50g caster sugar
• 1 tsp vanilla

For the blackberry jam

• 500g blackberries
• 375g jam sugar
• 2 tbsp lime juice, freshly squeezed

For the buttercream filling

• 150g unsalted butter, softened
• 250g icing sugar
• 2 tbsp blackberry jam

Directions

To make the chocolate macaron shells

• Preheat the oven to 140–150 °C, line two baking trays with baking paper and set aside.
• For precision, draw the macaron shell shapes on the baking paper in advance to help you during piping.
• Place the ground almonds and icing sugar in a standing mixer, or use a handheld electric whisk, and blitz for about a minute. Transfer to a mixing bowl with the cocoa powder.
• Beat one of the egg whites into the almond and icing sugar mixture to make a smooth paste, then cover the bowl with a tea towel.
• Pour the second egg white into a super-clean bowl and begin to whisk on high speed to form peaks. Gradually add the caster sugar 1 tablespoon at a time, until it starts to stiffen. Once all the sugar has been added, continue beating on a high setting for 2 minutes until the mixture resembles stiff, glossy peaks.
• Add the egg white mixture to the almond paste and, using a spatula, fold them together from the bottom up. Continue that motion around 15–20 times until the mixture is fully incorporated and flows like molten lava.
• Transfer the mixture into a piping bag fitted with a small round-tip nozzle and pipe 24 rounds on to the two lined baking trays.
• Tap the trays on a work surface a few times to release any air bubbles, then leave them to dry for 30-45 minutes. They will be ready to bake when they are no longer sticky or wet when touched.
• Bake on the middle shelf of the oven for 8 minutes. Open the oven to let out any steam and turn the trays around, then bake for a further 8 minutes until the tops are crisp.
• Remove from the oven and leave them to cool fully before removing from the baking sheet.

To make the blackberry jam

• Wash and thoroughly dry the blackberries.
• Add the blackberries and lime juice to a large saucepan and mix well until the blackberries have started to release their juices.
• Add the jam sugar and with the heat low stir for 5-8 minutes until the sugar has fully dissolved.
• Once the sugar has dissolved, increase the heat and bring it to a boil. Use the Thermapen ONE to begin temperature checking for the jam setting point of 104-105 °C.
• When the jam reaches the setting point, turn off the heat and leave it aside for 5 minutes to allow the fruit to disperse evenly.

• Skim any scum off the top of the jam with a spoon then carefully ladle your jam into sterile jars and put the lids on immediately.
• Allow the jam to cool completely. Wipe the jars to remove any spills, and store the jam in a cool, dark place.

To make the buttercream

• Beat the softened butter for a few minutes, then add the icing sugar gradually until you have a smooth buttercream.
• Add 2 tbsp of the cooled blackberry jam and mix it through, then add it to a piping bag fitted with a round head nozzle.

To assemble

• Lay the macarons out in pairs. Pipe a circle of buttercream onto one shell and fill the gap with the blackberry jam, then sandwich another macaron on top.
• Repeat with all the chocolate macarons.