Lemon Blueberry Macarons – With Video
Just when I thought French Macarons couldn’t get any better, I made these Lemon Blueberry Macarons! Wow, I think these might be my favorite cookies ever!
I was inspired to make Lemon Blueberry Macarons while I was making a batch of Blueberry Lemon Preserves. I love the lightly lemony flavor of the preserves and thought it would make a nice cookie filling.
I considered making a jam thumbprint cookie, or a linzer cookie, or filled shortbread, but then I figured it was time to make another French Macaron.
The result was even better than I’d imagined. Not only are they insanely delicious, Lemon Blueberry Macarons are so pretty. When you take a bite, the purple preserves burst out of the yellow cookie. Lovely!
Ingredients
Ingredient Notes:
- Almond flour – Use premade almond flour or you can grind blanched almonds in a food processor.
- Egg Whites – Use fresh egg whites that have been aged overnight in the refrigerator. Do not use pasteurized egg whites unless the carton specifically states they can be used for meringue.
- Cream of Tarter – Acidifies the batter. Acidic foods don’t brown as well as less acidic foods. The added acidity prevents over-browning of the macarons shells.
- Lemon extract, fresh lemon and limoncello are added to the buttercream for lots of lemony flavor.
How to make Lemon Blueberry Macarons
See the recipe card for detailed instructions and measurements.
- Combine the almond flour, confectioners’ and granulated sugar in a food processor.
- Pulse to combine the ingredients.
- Sift the almond mixture through a fine sieve. Toss any larger bits of almond left in the sieve.
- Divide the almond base into two parts.
- Fold the almond base into the meringue into two parts.
- The macaron batter will start out quite rough.
- The macaron batter will gradually smooth out and come together.
- The final batter should be glossy and smooth but not thin and runny.
- To make the buttercream combine the remaining almond base, softened butter in a mixer bowl.
- Mix to combine. Add the lemon zest, lemon juice, limoncello and lemon extract.
- Increase the speed and whip until light and aerated.
- Hold the piping bag 1/4″ over the parchment. Squeeze with constant pressure without moving the bag. A ball of batter will grow. Pipe to within 1/4″ of the template. The disc will spread to almost fill the circle.
- Sprinkle the macarons with blue sprinkles and bake.
- Sandwich together the cookies with the lemon buttercream.
Visit my Vanilla Macaron post for an extensive list of tips and a guide to troubleshooting macarons.
Storage
- Macarons can be held at room temperate for 2-3 days.
- Macarons can be refrigerated in a covered container for up to a week.
- You can freeze macarons for several weeks after they’re assembled, making them the perfect make-ahead dessert or gift.
Watch the recipe video to see how to make Lemon Blueberry Macarons.
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
Once you’ve mastered the French Macaron you might want to try your hand at another very special French pastry, Caneles de Bordeaux.
If you love French Macarons (and I know you do) here are some other lovely flavors to try:
- Strawberry & Rose Wine Macarons
- Lavender Macarons
- 100% Pistachio Macarons
- Baileys Chocolate Macarons
- Eggnog Macarons
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Lemon Blueberry Macaron Recipe
French Macarons sandwiched with lemon buttercream and a dollop of blueberry lemon preserves.
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Ingredients
Macaron Base Mix
- 6 oz almond Flour
- 2 oz granulated sugar
- 8 oz confectioner sugar
Macaron Shells
- 3 large egg whites (aged (see note))
- 1 ½ oz confectioner sugar
- ¼ teaspoon cream of tartar
- 12 oz Macaron Base Mix
- 1 teaspoon lemon extract
- Yellow gel food color
- Blue sprinkles
Buttercream
- 4 oz unsalted butter (room temperature)
- Remaining Macaron Base Mix
- 1 teaspoon lemon extract
- 1 tablespoon limoncello (optional)
- 1 each lemon (zest and juice)
Assembly
- ½ cup Blueberry Preserves
Instructions
Make The Base Mix
- Pulse 6 oz almond Flour, 2 oz granulated sugar and 8 oz confectioner sugar in a food processor to combine. Move the mixture to a sieve and sift into a bowl. Whisk the ingredients after sifting to be sure they are well combined. Divide the base – setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.
Make the Macaron Shells
- Preheat the oven to 300 °F. Use a biscuit cutter to draw 24 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans.
- Whip 3 large egg whites with ¼ teaspoon cream of tartar to soft peak. With the mixer running add 1 ½ oz confectioner sugar and whip to full peak. Reduce the speed to medium low and add the lemon extract. Add the yellow food coloring, 1 drop at a time, until you have a color that you like.
- Gently fold the 12 oz of macaron base mix into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny. Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe the discs until they’re 1/4" from the edges of the circles you’ve drawn. Sprinkle with blue non-pariels or sprinkles. Set the pan aside to allow the cookies to dry for 30-60 minutes.
- Touch the top of a cookie to make sure it’s dry to the touch, it can be a bit tacky but shouldn’t completely stick to your finger. Bake for 7-8 minutes then rotate the trays. Bake for another 5-6 minutes until the shells are dry and the centers are soft (see note).
- Allow the shells to cool completely. You can use a small offset spatula to release the shells from the parchment. Be careful handling the shells, it’s very easy to crack the smooth surface.
Make the Buttercream Filling
- Combine 4 oz unsalted butter with the remaining base mix and 1 teaspoon lemon extract, 1 tablespoon limoncello and lemon zest and juice. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
- Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag. Pour the blueberry preserves into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag.
- Pair up the cooled shells by size. Flip over one shell per pair. Pipe a ring of buttercream around the edge of each flipped shell. Pipe a dollop of blueberry preserves into the middle of the buttercream rings. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
- The finished cookies should be refrigerated in a covered container for a couple of hours or overnight before serving. The cookies can also be frozen for several weeks.
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Video
Notes
Separate the egg whites at least a day and up to 3 days before baking. Store the whites in a bowl in the refrigerator. Remove from the refrigerator and allow them to come to room temperature before mixing the batter.
Aging the whites allows the protein in the whites to relax so they’ll whip up better.
To check if the shells are baked I like to gently shimmy the top of the shell. If it jiggles separately from the “foot” the inside is still too soft. If it feels soft but is attached to the foot it’s done.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
So I have been trying to make macarons using various techniques and have been having problems. The first batch I used Swiss meringue and I had trouble with them browning on the top before they were done and they were hollow in the middle. Second batch I used French meringue(aged whites), turned down the oven, first tray looked good, stuck to the tray and were hollow in the middle. Second tray(in less time) turned brown on the top, came off the tray, but were also hollow in the middle. I tried sticking a tray in the top shelf to keep them from browning.I always get the little feet.I am pretty sure it is not an issue with the stiffness of the meringue or the macaronage. I am thinking of turning the oven down to 300 and using convection to even out the temp. Your recipe is somewhat different from some of the others I have seen. I am an experienced baker and these little buggers are giving me fits.There seem to be Voodoo involved! Any thoughts? Thanks
Voodoo might help make macarons easier! I used to make macarons in my cake business in a large commercial convection oven. I found that for me the convection did help them bake more evenly. Definitely turn down the temp if you try convection.
this looks good! i cant wait to try it out however, as stated the recipe yields 24 cookies – so does that mean that it yields 24 individual shells which will form 12 macarons, or 48 individual shells which forms 24 macarons? thanks!
The recipe makes 48 shells, which make 24 sandwiches. Enjoy!
Hi Eileen, thank you for your reply. Also, can I substitute the granulated sugar in the macaron base mix with powdered sugar instead?
Granulated and confectioner’s sugar absorb moisture differently. I can’t say for sure if switching out the granulated for confectioner’s sugar would change the texture of the batter and ultimately, the cookies. Normally, making small changes in a recipe is not that big of a deal. But macarons are a bit fussy so I couldn’t say for sure without trying it. If you do make the substitution let me know how it works out.
They look adorable and delicious, I would love to make these mini hamburger looking treats.
Thanks!
SOOOOO pretty and so delicious and so irresistable. Something about macarons just makes me feel fancier, but these? These are going to make me feel like a queen.
Thanks, Karly. Macarons are special little cookies, totally worth the (slight) trouble to make.