Blueberry Macarons with Lemon Filling
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 8 1x
Scale
Ingredients
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
Instructions
- 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.
Find it online: https://nurturedhomes.com/blueberry-macarons