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

Makes: 12 macarons

 Jam Temperature: 104-105 °C

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.

Alix Carey

Food Blogger & Author

@mykitchendrawer

"I'm so thrilled to be working with Thermapen as it has fast become one of my favourite kitchen drawer tools. Most, if not all bakes require or benefit from temperature testing so having the Thermapen to hand is the secret ingredient to perfect creations every time!"