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Blueberry Mascarpone Macarons

Hello, Culinary Couture readers! I’m Allie and I usually blog over at Baking a Moment. But today, I’m here filling in for our good friend Meriem. It’s Ramadan all month and Meriem is very busy honoring her faith, family, and culture, so she asked me to pop over and offer you guys a yummy treat!

One of the things that I love about Meriem and Culinary Couture is that she doesn’t shy away from recipes that might be a little challenging. Macarons are notorious for being fussy, but when you get them right, it’s the best feeling ever!!! I’ve made many batches over the last few years, and most of the time they come out great, but every now and again I get a pesky batch that cracks, or refuses to grow feet. Those failures can be so frustrating, but it always makes the successes that much sweeter and more rewarding!

I know that Meriem feels me here. She struggled at the beginning, but she’s since mastered macaron-making and I’ve been drooling ever since. Did you see her Chocolate Macarons with Nutella Ganache? Perfection. How about the Tiramisu Macarons she made a few months back? What??? And these Strawberry Shortcake Macarons? I died.

And after reading about her method I just had to try it. The recipe I had been using myself wasn’t all that different, but some of her other tips and tricks sounded really intriguing. So, for these Blueberry Mascarpone babies, I used Meriem’s Strawberry Shortcake Macaron recipe, and just switched up the filling a bit.

The result was fan-FREAKING-tastic! The shells came out beautifully, with smooth, rounded tops and frothy little feet, and the softest, most melt-in-your-mouth marshmallowy texture. A-plus! And the filling is just the most perfectly summery, creamy dreamy, smooth and rich seasonal delight. Blueberries are AWESOME right now, especially in the Delaware valley, where Meriem and I both happen to reside ;)

Blueberry Mascarpone Macarons

Yield: About (30) 2-inch diameter sandwiches
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1 batch plain macaron shells
⅓ cup fresh blueberries
2 tablespoons granulated sugar
zest of half a lemon
pinch of salt
8 ounces mascarpone cheese, at room temperature
4 ounces 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.

Macarons are best served the following day.

Did you know that New Jersey is the top producer of blueberries? Ya, man! You go, Garden State! 

I hope you guys enjoy this summery macaron recipe! It’s definitely one of my favorites. If you love making (or just reading about!) sweet treats then I’d love it if you’d pop over to Baking a Moment some time! Here’s a small sampling of what I’ve been up to so far this summer:


And be sure to follow me on social media, by clicking the buttons below!

Thanks so much, Meriem, for inviting me to guest post on Culinary Couture today! Wishing you a very blessed Ramadan, my dear friend!Follow on Pinterest Follow on Google Plus Follow on BlogLovin' Follow on Instagram

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