Black Currant Macarons (Printable Version)

Delicate almond meringue shells with tangy blackcurrant ganache filling.

# What You'll Need:

→ Macaron Shells

01 - 4 large egg whites, aged 24-48 hours (approximately 120g)
02 - 3.5 oz granulated sugar
03 - 7 oz powdered sugar
04 - 4.25 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 - 4.25 oz white chocolate, finely chopped
09 - 1 oz unsalted butter, softened
10 - 1 teaspoon fresh lemon juice

# Directions:

01 - Line baking sheets with parchment paper or silicone macaron mats
02 - Pulse almond flour and powdered sugar in food processor until well combined and fine. Sift mixture into large bowl to remove lumps
03 - In clean, grease-free bowl, beat egg whites with salt on medium speed until foamy. Gradually add granulated sugar while beating continuously until stiff, glossy peaks form
04 - Add food coloring to meringue and mix until evenly tinted throughout
05 - Gently fold almond mixture into meringue in three additions using rubber spatula. Fold until batter flows in thick ribbons and figure-8 pattern can be drawn without breaking. Avoid overmixing
06 - Transfer batter to piping bag with 1 cm round tip. Pipe small circles approximately 1.4 inches in diameter onto prepared baking sheets with slight spacing between each
07 - Tap baking sheets firmly on counter to release trapped air bubbles. Use toothpick to pop any remaining visible bubbles
08 - Allow shells to rest at room temperature for 30-45 minutes until slight skin forms on surface and shells are no longer tacky to touch
09 - Heat oven to 300°F
10 - Bake one tray at a time for 13-15 minutes, rotating halfway through baking cycle, until shells are set and lift cleanly from parchment
11 - Remove shells from oven and allow to cool completely on baking sheet before removing from parchment
12 - Place chopped white chocolate in heatproof bowl. In small saucepan, heat blackcurrant purée until just simmering
13 - Pour hot purée over white chocolate and let sit undisturbed for 1 minute. Stir gently until smooth and completely melted
14 - Stir softened butter and lemon juice into chocolate mixture until fully incorporated. Allow ganache to cool until thickened but still pipeable
15 - Match cooled macaron shells by size. Pipe small amount of blackcurrant ganache onto flat side of one shell and sandwich gently with matching shell
16 - Place assembled macarons in airtight container and refrigerate for minimum 24 hours to allow flavors to develop and mature. Bring to room temperature before serving

# Expert Tips:

01 -
  • They look impressively fancy but the real secret is just giving yourself time and trusting the process.
  • Black currant has this bright, sophisticated flavor that somehow feels both elegant and playful at the same time.
  • Making a batch feels like creating tiny edible jewels you can actually share with people who matter.
02 -
  • Overmixing the meringue is the most common mistake, and there's no going back once you've done it—fold gently and stop as soon as your batter reaches that figure-8 stage.
  • The resting period before baking creates the signature macaron foot, and skipping it or rushing it is why shells crack or stay flat.
  • Room temperature matters more than you'd think; piping warm batter or baking before the shells have properly skinned will ruin your whole batch.
03 -
  • Temperature control is everything—your kitchen being even 5 degrees too warm can mess with the meringue, so work in the coolest part of your house if you can.
  • Invest in a good rubber spatula and don't use an electric mixer for the final folding; your hands with a spatula give you way more control than any machine can.
Go Back