Blueberry Macarons with Pear & Earl Grey Filling

This week has been a draining onslaught of madness, excitement, and schedule derailments. Hello back to school, you slightly suck. Or maybe I do.

Blueberry Macaron w Pear & Earl Grey Filling via Bakers Royale

Okay, I’m willing to assume 50% of the responsibility, the other 50% will be pinned to the next person walking in front of me. Of course I say that knowing Matt is not home and the next person walking in front of me will be the neighbor on the other side of the window walking his dog. A person who has never exchanged a word with me despite my genuine “hellos and how are you”.

Blueberry Macaron w Pear & Earl Grey Filling from Bakers Royale

And while I’m on a roll, Matt convinced me to be the team mom for the little guy’s baseball team. Whaaa. . . ?? Last time I was team mom that played out like the movie Mr. Mom for Matt. Gotta love him for his confidence in me.

Blueberry Macaron with Pear & Earl Grey Filling from Bakers Royale

As for back to school, the first day of first grade happened this week and the little guy was eager, excited and a little nervous. Normal. We gave him his space and didn’t hover. Our quick good-byes were later returned with “Your son threw up, please come get him”.

Again, what? He never throws up. As it turns out he threw up in his mouth. That’s not even real and I told him so. Along with that, I dryly explained to him, “Pounding your chocolate milk then chasing it with a full juice box is like slamming a gin and tonic then chasing it with a pint of beer.” Okay, so maybe the latter was a silent mental flashback, but you get the idea.

Blueberry Macaron w Pear & Earl Grey Filling with Bakers Royale

As for schedule derailments- that’s a common theme, but the beginning of this school year seems to be especially fraught with constant and panicked glances at the clock with mental pop reminders of all kinds of other things that were overdue. Sigh.

But the best flub of the week goes to packing my little guy a mayonnaise sandwich for lunch. Yes, in my haste I forgot to add the turkey to his turkey sandwich. And if I’m being honest, maybe that’s what caused him to throw up in his mouth.

Blueberry Macaron w Pear & Earl Grey Filling by Bakers Royale

So per my usual pattern of behavior when such guilt-causing failings happen,  I baked up one of the little guy’s favorite treats: blueberry macarons. A favorite minus the filling and that’s not because of the taste, but because he doesn’t do filling of any sort. So in the absence of his endorsement on the fully-assembled maracron, I can assure you – the pear and earl grey filling makes this!

And he’s getting into the smash food action too, so we had some fun smashing a few cookies for that last picture.

A few notes:

  • For the dried blueberries I used Trader Joe’s. Before measuring it out, make sure to process it to a fine grind and sift it through a fine mesh sieve (do not skip the sifting!).
  •  For the Earl Grey tea I used Twinings Tea.
  • For the purple coloring, I used Americolor’s Electric Purple.
  • The macarons can be made at least two – three days in advance and kept refrigerated in a tightly sealed container until ready to use.
  • The filling should be made the day of assembly. Fully assembled macaron are best consumed within 1-2 days.
  • You can skip making the pear filling for pear jam, but that’s not easily sourced, so I created the pear filling using pears from baby food. Yes, baby food because it’s simply pureed pears with no additives or anything else and it’s smoother than if I pureed pears in my KitchenAid food processor or Blendtec blender. The gelatin is added to firm up the filling or else as is, it would just spill and squirt out the sides once bitten into.
  • As for parchment vs silpats for macarons. I always use parchment. I’m not going to say one is better than the other, but I will say, silpats always seem to retain the odor of what was baked before so I avoid using them.

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Blueberry Macarons with Pear & Earl Grey Filling

Ingredients:

Blueberry Macarons

  • 135g egg whites
  • 45g granulated sugar
  • 25g finely ground dried blueberries
  • 215g powdered sugar
  • 125g almond meal

Pear and Tea Filling

  • 330g of pureed pear
  • 1 teaspoon loose leaf earl grey tea
  • 55g granulated sugar
  • 29g  water
  • 1 envelope of plain gelatin

Directions:

 Preparation: Heat oven to 300 degrees F.

To make macaron cookie

  1. Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.
  2. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Add two drops of purple food coloring and give the mixer two quick runs to incorporate the color. Turn off mixer and set aside.
  3. In another bowl add finely ground dried blueberries, powdered sugar and almond meal and whisk to combine, then push mixture through a fine mesh sieve to sift.
  4. Add dry ingredients to meringue. Using a sturdy spatula, fold and smash dry mixture into meringue against the bowl’s side for about 20-25 folds. Don’t worry about being gentle, the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
  5. Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
  6. Bake for about 18-22 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely on pan. Shells will cleanly peel away from parchment when ready about 30 minutes.

To make pear and earl grey filling

  1. Place tea in a coffee grinder or blender and process until loose leaf is a fine grind. Add finely ground tea to pureed pears and fold to combine; set aside
  2. Place water and sugar in a small saucepan over medium heat, stir until sugar is melted. Transfer pan to wire rack to cool, about 15 - 20 minutes. Once cooled, sprinkle gelatin on top and leave untouched for 1-2 minutes for gelatin to bloom. Return pan to stove top and over low heat stir the mixture until the gelatin bloom melts and mixture resembles the consistency of maple syrup. Remove from heat and stir gelatin mixture into pear mixture. Transfer to refrigerator to chill for about 10-15 minutes or until filling becomes thick and slightly sets.

Assembly

  1. Transfer  filling to pastry bag fitted with a round tip and pipe on bottom side of one macaron cookie and place a second macaron on top with bottom side down. Transfer fully assembled macarons to refrigerator to chill for another 30-40 minutes for the filling to finish setting. Finished macaron will have a filling consistency that will not spill or squirt out of the side when bitten into.
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44 Responses to “Blueberry Macarons with Pear & Earl Grey Filling”

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    1
    Rochelle Hutchinson — September 11, 2013 @ 1:00 pm

    I love the unusual combination of blueberry and pear. Never heard of that before. And I lve that your measurements are in g which means I can try some more or your recipes easier!

    Reply

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    Phi — September 11, 2013 @ 1:25 pm

    There few places with earl grey macarons, I’m sure your’s are just as good! Everytime I travel I always seek out the best macaron shops…

    Reply

    • Naomi Robinson replied: — September 11th, 2013 @ 1:33 pm

      Phi – I am the same way. The earl grey ones are one of my favs!

      Reply

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    Katrina @ Warm Vanilla Sugar — September 11, 2013 @ 1:45 pm

    These are stunning – and so unique! Love it!

    Reply

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    Belinda @themoonblushbaker — September 11, 2013 @ 1:45 pm

    I love the filling in these. I normally it is really hard to find good fruit fillings but your looks great! What a combo blueberry and pear, very creative.
    Good luck to your little guy. I sure you and him will be great team members!

    Reply

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    Lou @ Crumbs and Corkscrews — September 11, 2013 @ 2:18 pm

    These are beautiful. I love the flavour combination, especially the Earl Grey. I love using it in my baking, such a delicate flavour. Hope you little chap’s feeling better x

    Reply

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    Shanna@ pineapple and coconut — September 11, 2013 @ 2:43 pm

    Poor little guy! I bet he was embarrassed that he got sick at school. That is one of my biggest fears is I will get a call from school that my kid threw up. I can handle an injury – but throwing up no way.
    I still have yet to perfect my macarons. I can get feet but hollow shells. One day I will perfect them!

    Reply

    • Stephane in Alaska replied: — September 11th, 2013 @ 4:45 pm

      Please forgive me for prying but are you saying you’re afraid of the embarrassment for your child or are you saying you’re afraid of the throwing up? If it’s the former, I totally get it but if it’s the latter, I may have to call you my new best friend. Embarrassing as it is to admit this, I have a phobia about the whole throwing up thing–and *my* kid (who has reflux tendencies also) has been a frequent victim. I’m surviving though.

      Reply

      • leslie replied: — October 19th, 2013 @ 10:01 am

        OMG I thought i’m the only parent who’s got a phobia of puking!! And the worst thing is – i’m like standing a mile from him if he’s puking in the toilet and i have to try VERY VERY hard to pat him on the back with my arm OUTSTRETCHED. My hubby is the one who has to comfort the puking child… poor kid. He can bleed or break his bones and i’ll be there in a minute but if he pukes, I’m like – “pls call me when you’re done”…

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    Aimee Wimbush-Bourque — September 11, 2013 @ 2:59 pm

    Such honesty! We can relate to the whirlwind that is getting involved in the back to school routine. Sigh.

    And I think I’d have no problem forgiving a mayo sandwich (!) if I had these for my back to school treat.

    Reply

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    Shaina — September 11, 2013 @ 3:02 pm

    Completely sold on the pear filling.

    Reply

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    Angelyn @ Everyday Desserts — September 11, 2013 @ 3:58 pm

    I love your smashed food pictures!

    Reply

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    Sarah — September 11, 2013 @ 4:28 pm

    Early Grey is easily one of my favvourite flavours. These look faaantastic.

    Reply

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    Laura (Tutti Dolci) — September 11, 2013 @ 4:30 pm

    I adore these flavors, gorgeous macs! Hope the whirlwind settles down!

    Reply

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    Stephane in Alaska — September 11, 2013 @ 4:49 pm

    OMGosh do these look gorgeously edible. I’ll be right over to help you with those smooshed ones. (I think seeing the unexpected reveal of the crispy creamy interior pushed your photos to a whole new level of taste-bud tease! ;)

    Reply

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    Melina (sugary & buttery) — September 11, 2013 @ 4:54 pm

    love it! this sounds so delicious and it is really genius….

    Reply

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    Lindsey Johnson {Cafe Johnsonia} — September 11, 2013 @ 4:54 pm

    Yeah, back to school sucks. I always try to decide which is worse – kids home craziness, or kids in school craziness. Still haven’t decided.

    BUT your macs look amazing! You. are. a. genius. Totally going to give these a try, I need more practice making macs. I think I’ll try it with dried raspberries since that’s what I’ve already got in my cupboard.

    Reply

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    Gaby — September 11, 2013 @ 5:27 pm

    macs macs macs macs!! I need all of these!

    Reply

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    Stacy | Wicked Good Kitchen — September 11, 2013 @ 5:36 pm

    Lovely blueberry macarons, girl! Love that you paired them with a pear and Earl Grey filling. So creative. The new school year was despised by my mother. She HATED it and would rather have us around. All of the snafus are completely normal…even if they don’t feel normal. We’re only human. And, you’re a good mom for not “hovering”. xo

    Reply

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    Tieghan — September 11, 2013 @ 5:50 pm

    Oh man, that is a week and jeez, is is only Wednesday! I really hope it gets a little easier for you! If not, just bake more. That always helps! Or better yet, smash up some more of your amazing baked goods and photograph them. I LOVE those smashed photos!

    Oh and the Macaroons are gorgeous! I love the blueberry!

    Reply

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    ami@naivecookcooks — September 11, 2013 @ 7:23 pm

    Such beautiful photography!!

    Reply

  19. #
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    Lauren H — September 11, 2013 @ 7:42 pm

    These are beautiful! I can’t wait to try the filling on my next macaron experiment. Question: what’s your best advice in your experience for avoiding hollow shells? I’ve been studying macaron baking for about a year and a half, always discovering new things about them, and want to check this issue off the list! Thanks for your help, can’t wait to see more delicious posts! – Lauren

    Reply

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    ThisBakerGirlBlogs — September 12, 2013 @ 12:22 am

    Just gorgeous!

    Reply

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    Kevin (Closet Cooking) — September 12, 2013 @ 1:08 am

    I am loving the flavour combinations here!

    Reply

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    jamie @lifelovelemons — September 12, 2013 @ 3:39 am

    Gorgeous, again!! And I bet these taste amazing… I’m kind of obsessed with this unusual color combination!

    Reply

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    Michelle — September 12, 2013 @ 6:57 am

    The mayonnaise sandwich is hilarious! But I shouldn’t laugh. Poor kid. My niece eats ketchup sandwiches which makes me gag. :-P Anyways, I’ve never made macarons before but I’ve been wanting to try this recipe since you mentioned it on Instagram! They sound delicious.

    Reply

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    Siobhan — September 12, 2013 @ 7:20 am

    My little one is the same – doesn’t do filling. His favourite dessert is Apple tart minus the apple… gotta love them. The baby pear puree got me thinking – so so clever. Smashed food images fabulous as always :)

    Reply

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    Heather Christo — September 12, 2013 @ 7:34 am

    These are beautiful Naomi- and you are not alone in the frazzled mom department.

    Reply

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    Ash-foodfashionparty — September 12, 2013 @ 8:38 am

    Oh you are so sweet to make macs for the little guy. They sure look stunning.
    You are a great mom, we all go through craziness with school and schedules.

    Reply

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    Laura — September 12, 2013 @ 12:36 pm

    These sound fabulous! I’m a huge earl grey fan & I think paring it with the blueberry & pear flavors would be a delicious combination.

    As for the silpat vs parchment paper for baking macarons, I’ve had major troubles recently with baking macarons on silpats, so I’m firmly in the parchment paper camp!

    Reply

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    marla — September 12, 2013 @ 2:18 pm

    Very seductive macarons ;)

    Reply

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    Gourmet Creations — September 12, 2013 @ 5:11 pm

    FANTASTIC! LOVES THESE!

    Reply

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    DessertForTwo — September 13, 2013 @ 4:27 am

    Wow! Now I’m craving macarons. You do that to me.

    As for the type of week you’re having, I’d say you’re Mom of the year. You work full-time, you blog full-time, plus you’re a wife and Mom. Geez, when is the award show for THAT?
    xo

    Reply

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    Sommer @ ASpicyPerspective — September 13, 2013 @ 5:00 pm

    Gorgeous macarons! Love that filling, too!

    Reply

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    unsightly — September 13, 2013 @ 5:47 pm

    My daughter begs me to make her mayo sandwiches for school. “I want a turkey sandwich. But no turkey. And no pickles. Just mayonnaise.” Also, don’t blaspheme the silpat. As long as you’re only using it for sweets, there shouldn’t be any flavor carryover.

    Reply

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    yamickco253 — September 15, 2013 @ 11:04 pm

    Is there any substitute for the almonds? I am deathly allergic to ALL nuts :-/

    Reply

    • naomi replied: — September 16th, 2013 @ 3:19 pm

      Yamickco253 – I’m working on developing one now — it’s still be tested. Stay tuned, once it’s good to go, I will post it here on the blog.

      Reply

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    Nicole Y. — September 19, 2013 @ 8:00 am

    So sorry to ask for this… but is there a way you can provide conversions for these measurements? I tried to look it up, but things were exact and I know macarons… you need exact measurements!

    Thanks!

    Reply

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    Cósima — September 19, 2013 @ 2:23 pm

    Good morning.
    I want to inform you that I have used an image of this post for making a summary link on my blog about international blogs with interesting content. You are perfectly linked. Thanks a lot

    Reply

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    Brandon @ Kitchen Konfidence — September 20, 2013 @ 3:46 pm

    Wow, these look lovely. I especially like the inside color of the macaron.

    Reply

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    Jess S. @ Floptimism — September 21, 2013 @ 12:22 pm

    Hi there! My name is Jessica, and I run a food blog called Floptimism. Every week, I write a Weekend Wrap-Up where I share some of my favorite blog posts, recipes, and articles from the past week. I absolutely fell in love with these macarons – the pictures are breathtaking – and wanted to let you know that I featured them this week. If you’re interested, I’ve left the link below. Thank you for such a beautiful post, and I hope you have a great rest of your weekend!

    http://www.floptimism.com/2013/09/weekend-wrap-up-pb-chocolate.html

    Reply

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    Vanessa — February 10, 2014 @ 9:14 pm

    Oooh this looks amaazing!

    http://cafecraftea.blogspot.com

    Reply

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    Evelyn — February 12, 2014 @ 10:52 pm

    Hi, am I able to use fresh blueberries? :)

    Reply

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    Jaime — March 23, 2014 @ 2:08 pm

    I’m making these right now. I followed the directions exactly, used a digital scale, and I’ve made successful macarons many times before, but my first sheet came out of the oven spongy and with no feet. The second sheet is in the oven right now, and they’re looking about the same. Do you age your egg whites? I didn’t this time because the recipe didn’t say anything about it. Is that my problem?

    Reply

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