Blueberry Mascarpone Macarons
Delicate almond French macarons are sandwiched with a rich and creamy blueberry mascarpone filling. A fresh way to enjoy seasonal summer berries!
Do you follow me on Facebook? If so, you may remember that I shared my good friend Meriem’s page a few days ago…
I’m trying to share the pages of some of the great blogs I love to read. I figure, if you’re anything like me, you can’t get enough great recipes, gorgeous photography, and all the fun stories that go along with 😉
Culinary Couture is definitely a favorite of mine. Meriem is a top notch baker. I’m telling you- she really knows her stuff. She makes the most gorgeous, magnificent desserts.
I recently followed along, with bated breath, while she mastered the art of making French macarons. Girlfriend was unflinchingly steadfast in her quest. Everything else in her life went on the back burner until she had triumphed and found success. I so related to how she was feeling at that moment. It’s so exhilarating when you finally nail something so challenging!
Meriem is celebrating Ramadan all month long, so she is very busy with the fasting, prayer, family, and celebration that go along with the holiday. She asked me to guest post in her absence, and of course I am honored.
I think you are going to love this recipe! The fresh blueberries and creamy mascarpone are such a terrific compliment to the sweet, delicate, pillowy macarons.
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Blueberry Mascarpone Macarons
- 1 batch macaron shells
- 1/3 cup (49.33 g) fresh blueberries
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons lemon zest, (zest of half a lemon)
- 1/8 teaspoon kosher salt
- 8 ounces (226.8 g) mascarpone cheese,, at room temperature
- 4 ounces (113.4 g) cream cheese,, at room temperature
- Bake the macaron shells and allow to cool completely.
- Place the blueberries, sugar, lemon zest, and salt in a small pot and cook over low heat until the berries have burst and the mixture is thick and syrupy (about 10-15 minutes). Set aside and allow to cool completely.
- Place the mascarpone and cream cheese in a mixing bowl and beat on medium speed until soft and creamy.
- Add the blueberry mixture and continue to beat until incorporated.
- Fill the macarons with the mixture.
Can I replace the mascarpone with cream cheese?
I haven’t tried it but I think it would work! Good luck!
Macarons are such a great cookie, love these flavors!
This is SUCH an awesome flavor combo! Totally addicted.
I need these! Beautiful look and flavor!
What incredible flavors here for macarons. So brilliant to put the mascarpone in!
Can I use frozen blueberries?
Hey Ann! I think that would probably work but you just want to drain them really well. I’ve noticed that frozen fruit becomes very watery as it thaws, and that extra liquid could make things tricky for you. Good luck!
What is your suggested way to store these macarons if you plan to serve them a day later?
Hey Todd! I actually think macarons taste even better the next day because the filling kind of melds with the shells in the most delicious way. You could store them in the fridge, freezer, or even in an airtight container at room temperature. I don’t think you’d really have to worry much about spoilage in such a short window of time. Thanks so much for the great question and I hope I answered it well!
Love these photos and macarons Allie! They look absolutely perfect and the blueberry mascarpone filling sounds heavenly!
Aw thank you so much sweetie! I loved how the creamy offset the sugary sweet shells. Thanks for the lovely comment 😀
When I click on the link for the recipe, I get an error that the page is not found….. Can you please provide a new link?
Nevermind…. I was able to work around and find it 🙂
Sorry for the late response, Jacque- I’m not sure what caused the glitch but it’s all fixed now. Thank you for the heads up!
Wowza! I need to try making macarons sometime! This looks amazing!
Macarons are seriously So. Much. Fun. The challenge gets me fired up, every time, when they come out right I feel triumphant, and when they aren’t quite right, I’m jazzed to try again. Plus, there are so many possibilities flavor-wise. I hope you’ll give ’em a try!
WOW. i think i’ve gone to heaven.. these are beautiful! thanks for sharing a great recipe, i definitely will be giving it a go. I never manage to get my macarons to look this great!
Aw, thank you Thalia! Macarons can be so finicky sometimes. But I had good luck with Meriem’s recipe! So happy you enjoyed… 😀
I wish I could make macarons this perfect (oh well, I wish I could make macarons at all!!). They look super pretty and that mascarpone filling sounds insane! 😉
Thanks, Consuelo! Practice makes perfect, lol. Although I still have my share of fails too!
It looks like Merriam really has mastered macarons, because these look perfect. I had a macaron today at the Perth good food show and was reminded how amazingly good they taste. Like, I could eat 5 of them all in one go good. Blueberry mascapone sounds like a perfect flavour combo and I love the way you’ve photographed them. 🙂
Thank you so much, Helen! They can be tricky to photograph sometimes but I think the pretty periwinkle color made my job a bit easier 😉
Beautiful! I have never made macarons, but I may just have to try these!
I have wanted to make macarons for so long but just haven’t given it a go. I need to try these – especially with that blueberry mascarpone filling?? Are you kidding me, that sounds amazing!! haha
Oh they are so fun! I love the challenge. You should definitely give them a go Ashley!
Wow they look so perfect!
What can I say- Meriem’s got a great recipe! Thanks Jess!
Those macarons look absolutely perfect. Fantastic job 🙂
Happy Valley Chow
Thanks Eric! I had a lot of fun with Meriem’s recipe 😉
Allie, these are absolutely stunning! I love your styling set up for them! They just look so pretty and delicate <3
Thank you so much, Lina! I actually really enjoyed styling these- the blueberries really inspired me!