Send help. These lemon blueberry macarons just came out of my kitchen and I can’t stop. Can’t stop eating them, can’t stop making them, and honestly, I probably never will.
I really, really, really cannot get enough of macarons. They’re 100% my favourite thing to make, which is good because my trusty taste-testers can’t get enough of them either!
A few of these made their way to my physical therapy appointment with me last week and they were a hit! Even someone who doesn’t like lemon loved these so you know they’re good 😉
But like, who doesn’t like lemon? If I could I put lemon in everything, I would.
I probably should have waited to give them to my physical therapy crew until after I was done with my appointment. If I had known they were going to make me scrunch a towel and pick up marbles with my toes while leaning over the parallel bars to watch me, I might not have let them have them. Actually, I definitely wouldn’t have let them have them.
Live and learn.
Towel scrunching and marble picking up aside, these macarons are a fresh burst of spring/summer flavour.
Blueberry infused buttercream around a dollop of fresh, bright lemon curd. It’s the kind of treat warmer weather is made for.
We’re making both of the fillings from scratch because we’re slight overachievers. Cook down some blueberries and water to make some sweet blueberry juice for the buttercream. Fresh lemon juice and zest make a light, bright, fresh, slightly tart lemon curd.
Lemon blueberry macarons. They’re the stuff dreams are made of.
If they could heal bad knees there would truly be no stopping them!
Lemon Blueberry Macarons
Ingredients
- Macaron Shells:
- 275g almond flour
- 250g powdered sugar
- 210g sugar
- 210g egg whites
- Yellow gel food colouring (optional)
- Blueberry Buttercream:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 cup blueberries
- 1/2 cup water
- Lemon Curd:
- 1.6 oz. lemon juice
- Zest of 1 lemon (optional)
- 2.6 oz. sugar
- 1 egg yolk
- 1.6 oz. egg
- 2 oz. butter
Directions
- Step 1 Shells:
- Step 2 To start, put the almond flour and powdered sugar in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. Add yellow food colouring and beat to combine. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Blueberry Buttercream:
- Step 8 Combine blueberries and water in a saucepan. Cook for 8-10 minutes, until blueberries breakdown and it starts to resemble a sauce. Sieve into a bowl so just the juices remain. Let cool.
- Step 9 Beat together butter and sifted powdered sugar. Add in cooled blueberry juices and continue to beat. If too thin, add more powdered sugar until it reaches your desired piping consistency.
- Step 10 Lemon Curd:
- Step 11 Heat the lemon juice in a saucepan. In a separate bowl, whisk together the lemon zest, eggs and sugar.
- Step 12 Once lemon juice is hot temper the eggs with it, pouring slowly and whisking constantly. Transfer back to a saucepan and cook until thick. Remove from heat, add butter, combine, and chill until ready to use.
- Step 13 Assembly:
- Step 14 Pair up shells. On one half of each pair, pipe a ring of buttercream along the outer edge of the shell. Fill buttercream ring with a dollop of lemon curd and sandwich together. Keep refrigerated in an airtight container.
I can see why you enjoy making macarons! They are perfectly beautiful!
Thanks Julie!