Blue Spirulina Macarons

Blue Spirulina Macarons - Yes Superfood

 

Blue Spirulina Macarons Makes 14 macarons

INGREDIENTS

The shells:

  • 50 g almond flour
  • 48 g confectioners' sugar
  • 3 g Yes Superfood Blue Spirulina
  • 50 g egg whites, measured precisely
  • 60 g granulated sugar

The filling:

  • 55 g granulated sugar
  • 16 g water
  • 2 egg yolks
  • 90 g unsalted butter, room temperature
  • 5 g Yes Superfood Blue Spirulina

METHOD

The shells:

  1. Sift together the almond flour, confectioners' sugar, and Blue Spirulina onto a sheet of parchment paper. Use the parchment paper to funnel the mixture back into the sieve and sift a second time into a large bowl. This double-sifting ensures a perfectly smooth, lump-free shell surface.
  2. Weigh the egg whites into a clean, grease-free glass bowl and add the granulated sugar. Whisk together by hand until combined. Set the bowl over a pot of hot water — the water should be steaming but not boiling, and the stovetop should be turned off. Gently whisk until the sugar has completely dissolved and the mixture feels warm to the touch with no graininess when rubbed between your fingers.
  3. Remove the bowl from the pot and use a handheld electric mixer to beat the mixture until it forms a firm, glossy meringue with stiff peaks. The meringue should hold its shape when you lift the beaters and not slide when you tilt the bowl.
  4. Add the sifted almond flour and spirulina mixture to the meringue in two additions, folding gently with a flexible spatula. Use the macaronage technique: press the batter into a ball at the bottom of the bowl, then smear it up and along the sides. Gather it back into a ball and repeat. Continue until the batter flows slowly and heavily off the spatula in a thick ribbon — it should not break, but it should not be runny either. Undermixing leads to domed, cracked shells; overmixing makes the batter too thin to hold its shape.
  5. Fit a piping bag with a round 1 cm tip and fill it with the batter. Line a baking tray with parchment paper. Holding the bag perfectly vertical (90°), pipe rounds of approximately 3 cm in diameter, applying steady, even pressure. Once piped, firmly tap the tray against the countertop several times to release any air bubbles. Pop any remaining surface bubbles with a toothpick.
  6. Leave the piped shells to rest at room temperature for 30 to 60 minutes. They are ready to bake when the surface is completely dry to the touch — nothing should stick when you gently press one with your fingertip. This skin is what forces the batter to rise upward during baking, creating the signature macaron "feet."
  7. Preheat your oven to 150°C (300°F). Bake the shells for exactly 10 minutes. Do not open the oven door during baking. The shells are done when they no longer wobble when you gently nudge the tray. Allow them to cool completely on the tray before removing.

The filling:

  1. Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring gently until the sugar dissolves, then stop stirring and bring to a boil until you have a clear, slightly thickened syrup. Keep warm.
  2. In a separate bowl, beat the egg yolks with a handheld mixer until pale and slightly thickened. With the mixer running, pour the hot sugar syrup into the yolks in a slow, steady stream. Continue beating until the mixture has cooled to room temperature, turned light pale yellow, and flows smoothly off the beaters.
  3. With the mixer on low, add the butter in 3 separate portions, waiting for each addition to be fully incorporated before adding the next. The cream may look curdled at first — keep going, it will come together into a smooth, fluffy buttercream. If it seems too soft, refrigerate for 10 minutes and beat again.
  4. Scoop 2–3 tablespoons of the buttercream into a small bowl. Add the Blue Spirulina and mix thoroughly with a spatula until fully smooth and streak-free. Pour the blue cream back into the main bowl and fold until the color is perfectly even throughout.
  5. Fit a piping bag with a 1 cm round tip and fill with the buttercream. Match the cooled shells in pairs of similar size. Pipe the buttercream onto the flat side of one shell in a circle, then gently press the matching shell on top.
  6. Place the assembled macarons in an airtight container and refrigerate for a minimum of 2 hours — ideally overnight. This resting period is essential for the perfect texture: lightly crisp on the outside, tender and chewy inside. Remove from the fridge 15–20 minutes before serving.

TIPS

  • Weigh all ingredients precisely — a kitchen scale is essential.
  • Blue spirulina is heat-sensitive — the shell color may shift slightly in the oven, which is normal. The filling retains its vivid blue.
  • Avoid making macarons on humid or rainy days.
  • Every oven is different — if shells brown too quickly, reduce temperature by 5–10°C.
  • Macarons taste best the day after filling. Store in an airtight container in the fridge for up to 4 days, or freeze unfilled shells for up to 1 month.
    Back to Recipes