Hi there, I am so excited to share my Acai Macarons & Blueberry Swiss Meringue Filling with you today.
It’s Sunday morning the kids are playing in their room, and the hubby is watching his favorite show, don’t ask it’s in Japanese and with subtitles. So, I finally have some time to myself and can get this post up on the blog for you.
If you are following along on my Instagram, you may have seen my recent story while I was making this acai macaron recipe. If not make sure to follow so you won’t miss any future posts.
Acai Macarons & Blueberry Swiss Meringue Filling
I have been working on my macaron recipe for some time now, and if you remember my Strawberry French Macaroon Recipe, then you will see the big difference in this recipe. Yes, I found a recipe that worked out for me which is the real French version of making these cookies.
As I was looking on the internet for different ways of making this cookie, I stumbled across TheScranLine. Nick is the talented maker behind each cookie and cake. He is Australian and has a very colorful personality, hop over to see for yourself.
This recipe has been based on his recipe version; I just adjusted some ingredients and the temperature and time since I have a gas oven.
Acai Macarons & Blueberry Swiss Meringue Filling Recipe
- 300g Almond Flour
- 290g Powder Sugar
- 10g Freeze Dry Acai Powder
- 110g liquefied egg whites
- 300g caster sugar
- 75g water
- 110g liquefied egg whites
- 1tsp vanilla extract
- Swiss Meringue Buttercream Frosting
- 200g egg whites
- 250g caster sugar + 2 tbs sugar for the blueberries
- 450g unsalted butter (very soft)
- 1 tsp vanilla extract
- ¼ cup blueberries
- Add the icing sugar and almond meal into a sifter and sift the two together.
- Empty the almond & icing sugar mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
- Add the water and sugar into a small saucepan. Stir to get them mixed together. Bring to a boil over medium-high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
- When the syrup reaches 118C, pour it in a slow and steady stream over the egg whites. Whisk until stiff peaks form, for about 6 min. Add vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, and whisk for a couple of minutes longer. When you can turn the bowl over and the meringue doesn’t fall out, you are done!
- Grab a spatula full of the meringue and fold it into the almond-sugar mixture, add the remaining meringue and mix until well combined. It should be thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
- Fill into a piping bag with a round tip.
- Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin form on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 325F.
- Bake for 11-12 minutes. I have a gas oven which tends to overheat faster. Therefore I add a second tray underneath the tray that has the macarons piped on.
- use parchment paper to bake macarons
- let the macarons fully cool before removing them from the parchment paper
- store them in the fridge for up to 1 week
- macarons become softer with each day
- bake the macarons between 320F-345F for 11-14minutes (bake a couple of macarons to see if temp. and time needs to be adjusted).