Black Currant Macarons (Printable Version)

Delicate French almond meringue shells with tangy blackcurrant ganache filling

# What You'll Need:

→ Macaron Shells

01 - 4 large egg whites, aged 24-48 hours (approximately 4.2 oz)
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 Steps:

01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - In a food processor, pulse almond flour and powdered sugar together until well combined and fine. Sift into a large bowl to remove any lumps.
03 - In a clean, grease-free bowl, beat egg whites and salt on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
04 - Incorporate food coloring into the meringue and mix until evenly tinted throughout.
05 - Gently fold the almond mixture into the meringue in three additions using a spatula. Fold 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 slightly apart.
07 - Tap the trays firmly on the counter to release air bubbles. Pop any remaining bubbles with a toothpick.
08 - Allow shells to rest for 30-45 minutes until a slight skin forms and shells are no longer tacky to the touch.
09 - Preheat oven to 300°F.
10 - Bake one tray at a time for 13-15 minutes, rotating halfway through, until shells are set and can be gently lifted off the parchment. Cool completely before removing from trays.
11 - Place chopped white chocolate in a heatproof bowl.
12 - In a small saucepan, heat blackcurrant purée until just simmering.
13 - Pour hot purée over chocolate and let sit for 1 minute. Stir gently until smooth and melted.
14 - Stir in softened butter and lemon juice until fully incorporated. Cool until thickened but still pipeable.
15 - 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.
16 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to mature. Bring to room temperature before serving.

# Expert Advice:

01 -
  • They look impressive enough to serve at a dinner party but taste even better than they photograph.
  • The blackcurrant filling cuts through the sweetness of white chocolate in a way that keeps you reaching for one more.
  • Once you nail the technique, you'll realize you can make them in any flavor combination your heart desires.
02 -
  • The resting period before baking is not optional—skip it and your shells will crack instead of developing those beautiful ruffled feet.
  • Overfolding the meringue is the enemy; it deflates the air you worked so hard to incorporate and creates thin shells that won't hold the ganache properly.
  • Refrigerating for 24 hours isn't just about flavor maturity—it helps the macaron shells and filling bond together and firms up the ganache so it doesn't ooze out when you bite into them.
03 -
  • Invest in a kitchen scale and measure everything by weight, not volume—baking is chemistry, and volume measurements for flour and sugar are wildly inconsistent.
  • If you're nervous about the folding step, practice with food coloring in water first so you understand what overmixed actually looks like before you risk your real meringue.
  • The moment you nail your first batch of macarons with proper feet and perfectly matched pairs, you'll understand why people become obsessed with making them again and again.
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