blackberry macaroons

Blackberry Macarons by Beca Lyne-Pirkis

Beca is Seasoned's queen of the macaron, teaching very popular half day courses with us to help you master this delicious treat. These make a beautiful gift, with the colours and flavours easy to change to suit the recipient. These blackberry macarons not only taste divine but look stunning too.
Course Snack
Cuisine French
Keyword Blackberry Macaroons
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 150 kcal


For the macarons

  • 175 g Icing Sugar
  • 125 g Ground Almonds
  • 75 g Caster Sugar
  • 3 Large Egg Whites
  • Pinch of Salt
  • Pink Food Paste

For the blackberry gel

  • 250 g Blackberries
  • 1 teaspoon of Agar flakes
  • Lemon Juice
  • 2 ½ teaspoons of Caster Sugar


  1. Heat the oven to Gas Mark 2/130 Celsius. Mark out the rounds for the macarons on the reverse side of the silicone paper with a pencil, making each one about 3cm in diameter. Line the baking tray with the silicone paper.
  2. In a food processor, blitz the almonds and the icing sugar together. Remove any larger bits of almond by sieving. Now put the egg white in a food mixer (ensuring the bowl is clean and dry) with a small pinch of salt then whisk until frothy. Slowly add in the caster sugar a little a time until the whites are glossy and form firm peaks.
  3. Just before that stage, add in a few drops of food colour. Add the whisked egg whites to the almond and icing sugar mixture. Mix until combined. The right point is when the mixture falls off of a spatula in a ribbon-like consistency.
  4. Spoon the mixture into the piping bag with a small round nozzle, ideally a 1cm diameter one. Pipe the mixture onto the prepared tray and leave to set for around 15 minutes until a “skin” has formed. Bake in the oven for 12-15 minutes. Leave to cool and then the shells should peel off the paper easily. Leave to cool on a wire rack.
  5. To make the blackberry gel, put the blackberries into the food processor and whizz into a puree. To remove all the pips from the puree, sieve into a saucepan. Add sugar to taste, to just take the edge off the sharpness. Sprinkle agar flakes over the puree and place on the heat without stirring. Once the puree has heated through, stir it and keep it on the heat for 3-5 minutes.
  6. Now pour the blackberry puree into a clingfilm lined cake tin. Put it into the fridge to set, around 30 minutes. When you’re happy it’s set, break the jelly into small pieces and put into the food processor. Add a few drops of lemon juice then blend until smooth. It should have a gel-like consistency. Now scrape into a piping bag and keep cool until needed.
  7. To assemble the Macarons, match up the shells and pipe a small quantity of the gel onto one-half of the shells. Sandwich together, then keep chilled in the fridge until ready to serve.
  8. Macarons will keep for up to 3 days in an airtight container in the fridge, so best to make these close to when you want to give them. Alternatively, the shells can be frozen for up to 6 months.

Recipe Notes

Make sure you read Beca's notes carefully before getting started!