Lemon Blueberry Macarons
These Lemon Blueberry Macarons are delicate French confections featuring zesty lemon shells filled with a luscious blueberry buttercream. The tangy-sweet balance makes them a perfect treat for spring and summer gatherings.
Ingredients
Macaron Shells
- 100 g egg whites room temp (approx. 3 large eggs)
- 1 cup fine almond flour sifted (110g)
- 1⅔ cup powdered sugar sifted (200g)
- ⅓ cup granulated sugar 60g
- ¼ tsp cream of tartar
Yellow gel food coloring
- Lemon Blueberry Curd Filling
- ¾ cup blueberries 135g
- ½ cup granulated sugar 100g
- 4 tbsp unsalted butter
- ¼ cup freshly squeezed lemon juice
- 2 large egg yolks
- 1 large whole egg
- Zest of two lemons
Instructions
Make the Lemon Blueberry Curd Filling
- Cook the Blueberries: Heat blueberries in a saucepan on medium until they burst and release juices. Add 1–2 tbsp water if needed.
- Blend & Add Lemon Juice: Remove from heat, lightly blend (not fully smooth), then stir in lemon juice.
- Whisk the Eggs: In a separate bowl, whisk egg yolks + whole egg.
- Double Boiler Method: Melt butter in a heatproof bowl over simmering water.
- Combine & Cook: Stir in sugar, blended berries, lemon zest, and whisked eggs. Cook 10–20 min while constantly whisking until thickened. Chill before using.
Make the Macaron Shells
- Sift Dry Ingredients: Sift almond flour and powdered sugar; whisk to combine.
- Whip Egg Whites: Beat egg whites until foamy. Add cream of tartar. Slowly add sugar. Whip to stiff peaks.
- Add Food Coloring: 3–4 drops yellow gel.
- Macaronage (Folding): Fold dry mix into whites in two batches. Stop folding when the batter forms a smooth ribbon that flows like lava.
- Pipe Shells: Pipe 1-inch circles onto parchment/silicone mat. Tap trays to release air bubbles.
- Rest Shells: Let rest 30–40 minutes until dry to the touch.
- Bake: 300°F (150°C) for 13–15 minutes. Let cool before filling.
Notes
Store in an airtight container in the fridge for up to 5 days.
Let come to room temperature before serving for best flavor.
You can substitute the blueberry jam with raspberry or blackcurrant for a twist.
Best served with earl grey tea, lemon spritzers, or as a classy dessert platter item.