Black Currant Almond Meringue (Printable)

French almond meringue shells filled with tangy blackcurrant ganache for an elegant and refined sweet treat.

# What You Need:

→ Macaron Shells

01 - 4 large egg whites, aged 24-48 hours (approximately 4.2 fl oz)
02 - 3.5 oz granulated sugar
03 - 7 oz powdered sugar
04 - 4.2 oz finely ground almond flour
05 - Pinch of salt
06 - Gel purple or blackcurrant food coloring, optional

→ Blackcurrant Ganache

07 - 3.5 oz blackcurrant purée, strained of seeds
08 - 4.2 oz white chocolate, finely chopped
09 - 1 oz unsalted butter, softened
10 - 1 teaspoon fresh lemon juice

# Directions:

01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - Pulse almond flour and powdered sugar together in a food processor until well combined and fine. Sift into a large bowl to remove lumps.
03 - In a clean, grease-free bowl, beat egg whites with salt on medium speed until foamy. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form.
04 - Add food coloring to the meringue and mix until evenly tinted throughout.
05 - Gently fold the almond flour mixture into the meringue in three additions using a rubber spatula. Fold until batter flows in thick ribbons and figure-8 patterns form without breaking. Avoid overmixing.
06 - Transfer batter to a piping bag fitted with a 1 cm round tip. Pipe circles approximately 1.4 inches in diameter onto prepared baking sheets, spacing them slightly apart.
07 - Tap baking trays firmly on the counter to release air bubbles. Use a toothpick to pop any remaining visible bubbles.
08 - Allow shells to rest at room temperature for 30-45 minutes until a slight skin forms and shells are no longer tacky to the touch.
09 - Preheat oven to 300°F (150°C).
10 - Bake one tray at a time for 13-15 minutes, rotating halfway through, until shells are set and can be gently lifted from the parchment. Cool completely before removing from trays.
11 - Place chopped white chocolate in a heatproof bowl.
12 - In a small saucepan, heat blackcurrant purée until just simmering.
13 - Pour hot purée over chocolate and let sit for 1 minute. Stir gently until smooth and melted. Stir in butter and lemon juice until fully incorporated. Cool until thickened but still pipeable.
14 - Pair cooled macaron shells by size. Pipe a small amount of blackcurrant ganache onto one shell of each pair and sandwich gently with the second shell.
15 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to mature. Bring to room temperature before serving.

# Expert Advice:

01 -
  • They look like you spent hours at a fancy French bakery, but you actually made them yourself.
  • The blackcurrant flavor is tart and sophisticated enough that people won't realize how simple the ganache actually is.
  • Once you nail the technique, you can play with different fillings and colors endlessly.
02 -
  • Aged egg whites are a game-changer; fresh ones can result in shells that spread too much or crack, so plan ahead and age them for 24-48 hours in the fridge.
  • The macaronage technique—that final folding—is where most people either overmix and deflate their meringue or undermix and end up with peaked shells; practice finding that sweet spot where the batter ribbons smoothly.
  • Humidity is your enemy; on very humid days, macarons take longer to develop that protective skin, so extend your resting time and watch for tackiness rather than following a strict timer.
03 -
  • Invest in a silicone macaron mat or use parchment paper cut precisely to size; uneven baking surfaces create uneven shells.
  • Taste the blackcurrant purée before adding it to your ganache—if it's very tart, reduce the lemon juice slightly, as you want the filling to be balanced, not mouth-puckeringly sour.
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