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I Came, I Saw, I Conquered the Macaron {plus Fresh Blueberry Buttercream Recipe}

June 12, 2013

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Blueberry Macarons

Hey.

So, remember that time I totally failed in my Macaron Making Endeavor?

How I had nothing but footless, flat wannabes?

Yeah.

Guess what?

The second round?

Nailed it.

Yeah.  Totally.

Simple French Macarons

Sure, I have a few technique issues to work out, but overall … you can actually TELL it’s supposed to be a Macaron!

I feel like I climbed Everest, people.

E-v-e-r-e-s-t.

Obviously, as someone still new to the macaron world, I did not create an original macaron recipe (although I am working on that!).  The recipe I used, after scrutinizing all the different macaron recipes on Pinterest, was from Brave Tart.  The woman can make Macarons in her sleep so I trusted her measurements and method.

But the Fresh Blueberry Buttercream?  All mine.

And yours … ’cause I’m sharing it.

You’re welcome.

Fresh Blueberry Buttercream
 
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The recipe makes a little over a cup of delicious buttercream with fresh blueberry juice. It will be the perfect amount for cookies, macarons, or mini-cupcakes.
Author: Rachel Lacy
Ingredients
  • ½ cup Unsalted Butter, softened
  • pinch of Salt*
  • ¾ cup Powdered Sugar, plus 3 tablespoons reserved
  • ½ cup fresh Blueberries
Instructions
  1. Using a blender or food processor, puree the fresh blueberries,
  2. Strain the blueberry puree through a sieve to separate the juice from the skins. Set aside.
  3. Slice the butter and put it into an electric mixer, whipping it at high speed until the butter is fluffy.
  4. Slowly add the ¾ cup of sugar, a little at a time to avoid a mess.
  5. Next, start with 3 tablespoons of the blueberry juice and add it to the buttercream, whipping them both until combined. Taste the buttercream and, if needed, add additional blueberry juice (a tablespoon at a time) to the buttercream until you are satisfied with the blueberry flavor. If the buttercream gets too thin, add the reserved powder sugar (a tablespoon at a time) until it has thickened back up.
  6. Transfer the buttercream to a pastry bag, fitted with a small tip, and pipe the buttercream onto macaron shells, cookies, or mini-cupcakes.
Notes
*If you have Salted Butter, you can use that and omit the pinch of salt.
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About Rachel Lacy

Rachel Lacy is the author of Following In My Shoes, where she blogs about Mommyhood, Family-Friendly Recipes and Bento Lunches, and Life in Texas. She is a lover of all things Coffee and Nutella.
You can also connect with Rachel Lacy on Google+.

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Trackbacks

  1. Merry Love Joy says:
    August 26, 2014 at 9:17 am

    […] Blueberry Buttercream – Followinginmyshoes.com […]

  2. National Macaroon Day - The Merry Love Joy Company says:
    May 31, 2014 at 10:34 am

    […] Blueberry Buttercream – Followinginmyshoes.com […]

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Who is Rachel LacyMy name is Rachel -- I share tales about food and family. I'm a home-cook who focuses on fresh meals to both fuel us and to help us celebrate our family-life. My day starts with coffee. Lots of coffee.
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