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Thursday, 8 March 2018

Blueberry 'Eeyore' macarons recipe | Winnie the Pooh dessert

Vegan, gluten-free, wheat-free.

To celebrate the release of the new Disney Winnie the Pooh movie 'Christopher Robin', I wanted to make one of my favourite Winnie the Pooh characters into macarons!
I have loved and been a fan of Eeyore since I was young, I still have a toy Eeyore which sleeps on my bed with me (yes, I am 21)- haha! Only seemed right to make him first.

These macarons are a blueberry Eeyore macaron, with a blueberry filling, decorated with my homemade royal icing. Yummy!!!

These macarons are easy & simple to make, which come out with perfect feet (risen base of a macaron which macarons are known for)!

I had so much fun making these adorable, yet delicious Eeyore macarons. 
I chose to colour him a lovely purple just like in the original cartoon, but if you wanted, you could add a hint of blue for a more classic look.
These macarons would be perfect for special occasions, Birthday's or to make & enjoy for the new 'Winnie the Pooh' movie! I am so excited to see it!

Make sure you leave a macaron spare for Eeyore to enjoy, I'm sure he'll love them too!

Preparation- 1 hour
Baking time- 15-18 minutes
Makes- Approximately 20
Level- Medium

Ingredients for the macarons
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-112g of golden caster sugar
-150g of ground almonds
-60g of icing sugar
-Purple food gel 

Ingredients for the filling
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-1 teaspoon of blueberry jam
-Purple food colour
-Dairy-free milk (if needed)
-Get my royal icing recipe here

To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Once reduced, set aside to cool.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy. 
Step 4- Sift and fold in the ground almonds & icing sugar.
I like to use a rubber spatula.
Watch this video to learn on how to fold in the mixture.

Step 5- Separate a small amount of batter into a separate bowl.

Step 6- Leave the small amount of batter plain white and add some purple food colour to the large amount of batter. 

Step 7- Line a baking tray with grease proof paper.

Step 8- Transfer the mixtures into piping bags and pipe 3-4-inch round circles of the purple batter on the lined tray, then swirl the tip off to one side. 
With the white, add half a circle for the snout and more purple for the ears (as in the photo below).
Repeat for all of the batter, making sure to space out the macarons.
Step 9- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.

ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macaron and no batter comes off on your finger.

Step 10- Heat the oven to 110 degrees c.
I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for.
Pop the macarons into the oven and bake for 15-20 minutes, or until they are set but not brown.

Step 11- Once they've baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes).
(Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes.)

Step 12- Allow them to cool fully before filling.

To make the filling
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, blueberry jam and purple food colour.
Add milk if it's too thick. You want the filling to be light and fluffy so it doesn't break the macarons.
Step 2- Transfer the filling into a piping bag fitted with a round tip nozzle.

Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.

I decorated my macarons with royal icing details.
Get my quick & easy vegan royal icing recipe here.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 
Best eaten within a few days!


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Holly Jade


  1. Hi really nice vegan macaron recipe! I sow some people also use aquafaba to replace egg whites.. I want to try to make vegan macs as well some day, just don’t know where to start ��

  2. These macarons are simply adorable!


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