why make this recipe
Lemon Blueberry Macarons are a delightful and elegant dessert that combine the tartness of lemon with the sweetness of blueberries. These delicate French treats are perfect for any occasion, whether it’s a summer gathering, a birthday party, or just a weekend treat for yourself. Their vibrant colors and refreshing flavors make them stand out, and they are sure to impress your guests. Plus, making macarons can be a fun and rewarding challenge for anyone who enjoys baking.
how to make Lemon Blueberry Macarons
Making Lemon Blueberry Macarons takes a bit of time and patience, but the result is well worth the effort. Follow the steps carefully for a successful batch.
Ingredients:
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites (at room temperature)
- 100 g fine granulated sugar
- A few drops of purple food coloring (optional)
- 100 g softened butter
- 150 g powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 80 g blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
Directions:
Sift the almond flour and powdered sugar together. Start by sifting the almond flour and powdered sugar into a large mixing bowl. This step is essential because it ensures your macarons will have a smooth texture. Make sure there are no lumps.
Whip the egg whites until foamy. In a separate bowl, begin whipping the egg whites. Use an electric mixer to beat the egg whites until they become foamy. This stage is crucial for getting the right consistency in your meringue.
Gradually add the granulated sugar and beat until stiff peaks form. Slowly add the granulated sugar to the foamy egg whites while continuing to whip them. Keep mixing until stiff peaks form. This means the mixture will hold its shape and will not fall back when you lift the whisk.
Gently fold in the almond mixture until the batter becomes glossy. Now it’s time to combine the egg mixture with the sifted almond flour and powdered sugar. Carefully fold the almond mixture into the egg whites. Be gentle, but thorough, until the batter is glossy and flows smoothly.
Add food coloring if desired. If you want to add a pop of color, now is the time to add a few drops of purple food coloring. Gently fold it into the batter until the color is evenly distributed.
Pipe small round discs onto parchment paper. Prepare a baking sheet lined with parchment paper. Fit a piping bag with a round tip and fill it with the macaron batter. Pipe small, even discs onto the parchment paper, leaving enough space between each one, as they will spread slightly while baking.
Let rest for 30 minutes until a skin forms. After piping, let the macarons sit at room temperature for about 30 minutes. This resting period allows a skin to form on the surface, which is essential for achieving the characteristic macaron "feet."
Bake for 14–15 minutes at 150°C. Preheat your oven to 150°C (300°F). When the macarons have formed a skin, place the baking sheet in the oven and bake for 14 to 15 minutes. Keep an eye on them to ensure they do not brown.
Meanwhile, cook the blueberries with sugar and lemon juice until thick. While the macarons are baking, make the blueberry compote. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens. This usually takes about 10 minutes. Once done, allow it to cool.
Beat the butter, powdered sugar, and lemon into a creamy buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until fluffy and well combined.
Fill the shells with buttercream and a small spoonful of blueberry compote. Once the macaron shells are fully baked and cooled, pair them up. Spread or pipe a layer of lemon buttercream on one shell, then add a small spoonful of the blueberry compote before topping with the second shell.
Let mature in the refrigerator for 24 hours for perfect texture. For the best flavor and texture, place the filled macarons in an airtight container and let them mature in the refrigerator for 24 hours. This waiting period allows the flavors to meld and the texture to become just right.
how to serve Lemon Blueberry Macarons
Lemon Blueberry Macarons can be served in several ways. They are perfect for afternoon tea or as a sweet ending to a dinner party. You can also serve them at celebrations or just enjoy them as a treat with coffee or tea. If you’re hosting a gathering, arrange them on a decorative platter for an eye-catching display.
Serving suggestions:
- Pair with a light and refreshing tea, such as green tea or chamomile.
- Serve alongside fresh fruits or a light dessert, like sorbet.
- Garnish with additional blueberries or a sprig of mint for a beautiful presentation.
how to store Lemon Blueberry Macarons
Proper storage is important to keep your Lemon Blueberry Macarons fresh. Here are some tips on how to store them:
Refrigerate: Because of the buttercream and blueberry filling, store the macarons in an airtight container in the refrigerator. They can stay fresh for about one week.
Freeze: If you want to store them for a longer time, you can freeze the macarons before filling them. Place the shells in a single layer in an airtight container and freeze for up to three months. When you’re ready to enjoy them, simply let them thaw at room temperature and fill them with buttercream and blueberry compote.
tips to make Lemon Blueberry Macarons
Use aged egg whites: If possible, use egg whites that have been aged for a day or two. This helps to create a stable meringue.
Measure accurately: Precision is key in making macarons. Use a kitchen scale to measure your ingredients for the best results.
Be patient: Allow the batter to rest and the macarons to mature in the fridge. These steps will enhance the final texture and flavors of the macarons.
Observe the oven: Every oven is different; keep an eye on your macarons as they bake. They should not change color too much; they might need more or less time, depending on your oven.
Practice: Making macarons can take practice. Don’t be discouraged if your first batch doesn’t turn out perfectly. Keep trying, and you will improve over time!
variation
If you want to try something different, consider these variations:
Different fillings: Experiment with various fillings such as raspberry, strawberry, or even matcha buttercream. The possibilities are endless!
Flavored shells: Instead of lemon, try using different citrus flavors like lime or orange in your buttercream for a unique twist.
Color options: Change the food coloring to create different colored macarons for holidays or themed parties.
FAQs
Q1: Why did my macarons crack?
A: Cracked macarons can be caused by several issues, including too much moisture in the batter or uneven heat in your oven. Make sure to properly fold the batter and avoid humidity.
Q2: Can I use frozen blueberries for the compote?
A: Yes, frozen blueberries work well for the compote. They may take a little longer to break down when cooking, but the flavor will still be delicious.
Q3: How can I tell when macarons are done baking?
A: When macarons are done, they should not wobble when gently touched. They should have a shiny top and form a "foot" at the base.
Q4: Can I make the macaron shells ahead of time?
A: Yes, you can make the macaron shells a day or two in advance. Just keep them stored in an airtight container in the refrigerator until you are ready to fill them.
Q5: What can I do with leftover blueberry compote?
A: Leftover blueberry compote can be used as a topping for pancakes, waffles, yogurt, or ice cream. It also works well as a filling for cakes or pastries.
These Lemon Blueberry Macarons are not just a treat for your taste buds; they’re a fun baking project that allows you to unleash your creativity. Whether you stick to the classic pair of flavors or venture into your variations, these macarons are sure to bring joy and sweetness to your baking repertoire!
Print
Lemon Blueberry Macarons
- Total Time: 45 minutes
- Yield: 24 macarons 1x
- Diet: Vegetarian
Description
Delicate French macarons that perfectly combine the tartness of lemon with the sweetness of blueberries, ideal for any special occasion.
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites (at room temperature)
- 100 g fine granulated sugar
- A few drops of purple food coloring (optional)
- 100 g softened butter
- 150 g powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 80 g blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Sift the almond flour and powdered sugar into a large mixing bowl.
- Whip the egg whites until foamy using an electric mixer.
- Gradually add the granulated sugar while whipping until stiff peaks form.
- Gently fold in the almond mixture until the batter becomes glossy.
- Add food coloring if desired and fold gently.
- Pipe small round discs onto a parchment-lined baking sheet.
- Let rest for 30 minutes until a skin forms.
- Bake for 14-15 minutes at 150°C (300°F).
- Meanwhile, cook the blueberries with sugar and lemon juice until thick.
- Beat the softened butter, powdered sugar, and lemon into a creamy buttercream.
- Fill the macaron shells with buttercream and blueberry compote.
- Let mature in the refrigerator for 24 hours.
Notes
Allowing the macarons to mature enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: macarons, lemon, blueberry, dessert, French