Blueberry and white chocolate Macarons

DSC06482My new friend & long lost soul-sister Katharina celebrated the 2nd birthday of her Wienerbroed-Blog and invited me to make something for her birthday coffee table. Katharina is one of those few people you meet in your life that you feel instantly connected with. There might be a significant number of parallels in our lives and it feels like I’ve been knowing her forever. Denmark is to her what Ireland is to me. And she has a serious thing for blueberries and also white chocolate. When she asked me to contribute I knew it had to be Macarons with blueberries and chocolate. And the cute little Hoptimist cheering for Denmark sneaked into the picture to grab one of these delicious little things. I made them just the day before the Foodblogger Camp and again posted a Codeword on Instagram and Twitter for free Macarons. It kind of went viral (yay!) and fellow foodbloggers started to yell „Smaland“ at me all day. Why I chose the codeword „Smaland“…? Where else can you jump into blueberries?! All of you IKEA-visitors may now understand 🙂
You can also check out the full German post over on Katharina’s blog or read the English recipe here.

For the Filling:

  • 200 g white chocolate
  • 200 g blueberries (fresh or frozen)
  • 20 g sugar (dependent on how sweet the blueberries are)
  • equipment: Heatproof bowl, sauce pan, sieve, rubber spatula, immersion blender

Start with the filling before making the macarons, it has to cool for about 3 hours. Chop the chocolate in small pieces, the smaller the better. Place in a heatproof bowl and set aside. In a saucepan heat the blueberries and Sugar over medium heat. Use the spatula to keep them moving and already mash them a little. Once you see bubbles, remove from heat and give through a sieve onto the chocolate pieces to melt. Mix with the spatula until all of the chocolate is gone and no chunks remain. When you’re working to slow (just as me) and the mixture cooled too fast, place the bowl over simmering water and gently melt the last chunks. Leave to cool for 3 hours and prepare the shells in the meantime.

For the shells I used my basic macaron recipe and coloured the meringue with purple and a dash of red food colouring. More is more in this case as the oven is taking away a little of the brightness on the outside of the shells.

4 thoughts on “Blueberry and white chocolate Macarons

  1. Ich finde es sehr schade,daß die Rezepte nicht in deutsch geschrieben sind.Wir leben schließlich in Deutschland und nicht jeder der gerne backt ist der englischen Sprache mĂ€chtig.Wie gesagt,schade

    • Liebe Birgit,

      Danke fĂŒr Dein Feedback. Dieses spezielle Rezept von mir gibt es sogar in deutscher Sprache verfĂŒgbar als Gastbeitrag auf dem Blog von Katharina aka Wienerbroed
      Ich verstehe die EnttÀuschung. Ich arbeite an einer deutschen Version meines Blogs, kÀmpfe aber derzeit noch ein bisschen mit der Technik. Ich kann nur hoffen, dass Du mal wieder reinschaust und dann hoffentlich auch eine deutsche Version vorfindest.
      Viele GrĂŒĂŸe
      Christiane

  2. Pingback: Mango Macarons for Foodblogger Camp Berlin 2015 | Schabakery

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