There’s no denying that it can be rather expensive to buy store-bought macarons. So why not save yourself a few dollars by making these blueberry macarons with a lemon filling? They’re super easy to make from scratch and they make picture perfect gourmet macarons that you and the family can enjoy.
How to Make Blueberry Macarons
Follow these simple recipe instructions to make both the macaron shells and the lemon filling:
- Grind the blueberries. Place the freeze dried blueberries in a coffee grinder and pulse until finely ground.
- Sift the dry ingredients. Sift the almond flour, powdered sugar and blueberry powder through a fine-mesh sieve into a large bowl and set aside.
- Prepare the egg white mixture. Add the room temperature egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment.
- Beat. Beat on low speed.
- Add the sugar. When the egg whites begin to increase in volume, gradually add the granulated sugar until fully incorporated.
- Add the food coloring. Add the food coloring and whisk the egg whites until stiff peaks form.
- Fold. Fold in the almond flour mixture ⅓ at a time with a spatula. Continue folding and turning, scraping down the bowl until it flows like thick lava; this should take about 2 minutes.
- Transfer to a pastry bag. Transfer the batter to a pastry bag fitted with a ¼ inch round tip.
- Prepare the baking sheet. Line a baking sheet with either parchment paper or a silicon mat.
- Pipe the macarons. Pipe the macarons onto the prepared baking sheet in 1 inch circles, spacing them at least 1 inch apart.
- Release air bubbles. Firmly tap the baking sheet a few times against the counter to release any air bubbles.
- Wait. Let the macarons sit on the counter for 40 to 60 minutes (or until they’re dry to the touch).
- Preheat the oven. Preheat your oven to 300℉.
- Bake. Bake the macarons in the preheated oven for 15 to 17 minutes (or until the feet are well-risen).
- Cool. Remove the macarons from the oven and allow them to cool completely. Set aside for now.
- Add the lemon buttercream filling. Pipe the lemon buttercream filling onto the back of half of the shells (see below for details on how to make).
- Form into sandwiches. Form into a sandwich and repeat for all of the shells.
- Age the macarons. For best results, the macarons should be aged in the fridge for 1 to 3 days before serving.
(Also try: Life-changing Raspberry Macarons)
Don’t like lemon filling? Try these incredible macaron recipes:
How to Make the Best Lemon Buttercream Filling for Macarons
It should only take a few minutes to quickly prepare the yummy lemon buttercream filling for your macarons:
- Combine the ingredients. Use the bowl of a stand mixer fitted with the paddle attachment to beat together the softened butter, powdered sugar, milk and lemon zest; scrape the bowl occasionally until the filling is smooth and creamy (about 3 to 5 minutes).
- Add to the macaron shells. Pipe the lemon buttercream filling onto the back of half of the macaron shells**.**
3 Of Our Top Tips for Making Homemade Macarons
Make picture perfect macarons each and every time by keeping these 3 easy to remember tips in mind:
- Sift, sift, sift. It’s essential to both sift and mix your dry ingredients when making macarons. This helps to ensure that there are no dry clumps in the mixture – which is important because you’ll be folding your batter mix together as opposed to just simply mixing.
- Thoroughly whisk the egg whites. While it’s important to take your time when whisking your egg whites, it’s also just as important to make sure that you’re whisking them long enough for stiff peaks to form.
- Adding coloring. You can use either liquid, powdered or gel food coloring for adding color to your macarons. Some people prefer to stick with powdered or gel options as they can usually offer a wider variety of brighter colors.
(Also try: Blueberry Lemon Pudding)Print
Blueberry Macarons with Lemon Filling
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 8 1x
For the macarons:
- 2/3 cup almond flour
- 1 cup powdered sugar
- ¼ tsp cream of tartar
- 2 large egg whites, room temperature
- ¼ cup granulated sugar
- 1–2 drops purple food coloring
- 1/4 cup freeze dried blueberries, blended into a powder
For the filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 tbsp lemon zest
- 1 tbsp milk
- Place the freeze dried blueberries in a coffee grinder and pulse until finely ground.
- Sift the almond flour, powdered sugar and blueberry powder through a fine-mesh sieve into a large bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar.
- Beat on low speed.
- When the egg whites start begin to increase in volume, gradually add the granulated sugar until fully incorporated.
- Add the food coloring and whisk the egg whites until sift peaks form.
- Fold in the almond flour mixture one third at a time with a spatula.
- Continue folding and turning, scraping down the bowl until it flows like thick lava, about 2 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
- Line the baking sheet with silicon mat or parchment paper.
- Pipe the macarons on the prepared baking sheet in 1-inch circles, spacing at least 1-inch apart.
- Firmly tap the baking sheet a few times against the counter to release any air bubbles.
- Let the macarons sit on the counter for 40-60 minutes until dry to the touch.
- Preheat oven to 300˚F.
- Bake the macarons for 15-17 minutes or until the feet are well-risen.
- Remove from the oven and allow to cool completely. Set aside.
- To make the lemon buttercream, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, powdered sugar, milk and lemon zest, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Pipe the lemon buttercream onto the back of half the shells.
- Form a sandwich and repeat.
- Macarons should be aged in the fridge for 1-3 days for best results.