Haskapa macarons recipe

Haskapa macarons recipe

Master delicate macarons recipe with a berry twist! These purple berry macarons use Haskapa berry powder for vibrant color and superfood antioxidants in crisp almond shells filled with silky berry buttercream.

Elegant for parties or gifting, this French macaron recipe yields perfect feet and ruffles. Patience required—worth every bite for brain health perks!

Nutrient Amount Benefit
Calories 80 Petite indulgence
Antioxidants Haskapa anthocyanins Memory support
Carbs 10g Quick treat energy

 

Recipe tips & variations

  • Perfect feet: Accurate weights, no humidity, rest fully.

  • Vegan: Aquafaba meringue, plant buttercream.

  • Fillings: Berry jam, chocolate ganache.

  • Storage: Airtight fridge 1 week; freeze 1 month.

Pro-level macarons at home!

Why Haskapa for berry macarons?

Haskapa berry powder naturally purples shells, adds antioxidants outperforming blueberries, enhancing cognitive function in fancy treats.

HASKAPA MACARONS

Servings

30

Prep Time

60 minutes

Category

Macarons

We got this wonderful idea from @birkbites. These macarons are a fabulous addition to an afternoon tea. The gooey lightness of the macarons combines beautifully with the fresh, zingy Haskapa filling.

HASKAPA MACARONS

Ingredients

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    • 190g icing sugar

    • 95g almond flour

    • pinch of salt

    • 3 egg whites

    • 40g granulated sugar

    • 1/2 teaspoon vanilla extract

    • 1-2 teaspoons Haskapa berry powder

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    • 375g full fat cream cheese

    • 3-4 tsp Haskapa

    • 2 tbsp sour cream

    • 2-3 tbs maple syrup

    Directions

    1. Place a fine-mesh sieve over a large mixing bowl. Sift the icing sugar, almond flour, and salt. Set aside. If using ground almonds rather than almond flour then blitz mixture in a food processor first.

    2. In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue to whisk until peaks becomes firm.

    3. Add the vanilla extract and Haskapa.

    4. Fold in the sifted almond flour mixture and combine gently.

    5. Line a tray with baking parchment.

    6. Add the mixture to a piping bag. Create 3-4 cm width macarons (3 cm apart) on the baking tray.

    7. Leave the macarons to sit for 45-60 mins until dry to touch.

    8. Preheat over to 150˚C

    9. Bake macarons for between 15-20 mins until they have risen, and no longer stick to the baking parchment.

    10. Remove from the oven and leave to cool on a wire rack.

    11. Whisk together the cream cheese, Haskapa, sour cream, and maple syrup to make the filling.

    12. Once the macarons are cool, scoop 1-2 tsp of filling and use to combine pairs of macarons. Add filling to taste.

    13. Use a sieve to sprinkle macarons with a fine layer of icing sugar (optional).

    14. Enjoy!