Blueberry Lemon French Macarons
Blueberry lemon french macarons: a recipe of sweet and sour delight.
How to make blueberry macarons?
It’s an easy recipe for blueberry lemon french macarons by using a French meringue technique. With the given proportions, you’ll make from 30 to 40 macarons.
Ingredients for blueberry lemon french macarons
For the Blueberry Lemon filling:
- 3/4 cup blueberries (around 135 grams)
- 1/4 cup lemon juice
- 4 tbsp unsalted butter
- 1/2 cup sugar
- 2 tbsp lemon juice
- 2 egg yolks + 1 egg
- 2 tbsp lemon zest
For the macaron shells:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 egg whites
- 1/4 cup sugar
- blue & purple food coloring
- extra lemon zest for decoration (optional)
- blueberries to place in the center of the filling (optional)
Blueberry lemon french macarons video recipe
How to make blueberry macarons: full recipe
In addition to the video, here are step-by-step instructions on how to make blueberry macarons. We’ve divided the recipe into two parts: first, the blueberry macarons filling and then the shells.
It takes time to prepare blueberry macarons because you’ll need an hour to refrigerate the filling and then another half an hour or hour to dry the shells. Although it might seem a little time-consuming, the recipe itself isn’t too tricky.
Part one. The blueberry lemon french macarons filling
Take the blueberries and place them in a saucepan. Set the stove to medium heat and stir the berries until they start bubbling and become mushy.
Remove the berries from the heat and use a blender or a mixer to even the mass.
Transfer the berries to a separate bowl, and pour the lemon juice into it. Stir the mass a little and then set it aside.
Now, take the egg yolks and one egg and whisk them in a separate large bowl, set aside.
On the stove, simmer the water. It’s going to be your bain-marie.
When the water simmers, take a glass bowl (heatproof) and place it over the bain-marie. Melt the butter in it.
Add the sugar and keep stirring until you get a smooth mass.
Next, pour the blueberry-lemon juice mix. Then add the lemon zest and the eggs you whisked before. Stir the mass for about 10 minutes until it thickens.
Note: keep stirring all the time so that the egg yolks do not cook.
When the mixture thickens, remove it from the heat and sieve it into a large bowl. This is your blueberry filling. Make sure it does not contain any remaining blueberry skin or bigger chunks. Cover the bowl with a stretch film, and put it in a fridge for a couple of hours.
Tip: The curd won’t harden or form a skin if the stretch film is pressed close enough to its surface.
Part two. The shells
Sieve the powdered sugar and almond flour into a bowl. Mix it until combined and set the bowl aside.
Now, take the egg whites and whip them.
Tip: Ideally, the eggs should be at room temperature.
When the egg whites become foamy, add a quarter cup of sugar and continue whipping.
When the soft peaks start forming, add the blue and purple food coloring mix.
When the stiff peaks start to form, add half of the dry ingredients – the almond flour and powdered sugar you sifted before.
Whisk a little more and add the remaining dry ingredients.
Note: be careful not to overwhip the meringue because your macarons may come out hollow.
Once the ingredients are in, continue folding to smoothen the mass.
Transfer the batter into a pastry bag with a flat tip and pipe it onto the baking sheet lined with a silicone mat or a baking sheet.
Once done, bang the baking sheet onto the counter with a few swift movements to remove any remaining air bubbles.
Tip: If you want, you can sprinkle some lemon zest on top.
Leave the macarons at room temperature for about an hour to dry. They are good to bake if they are dry to the touch.
While you are waiting, preheat the oven to 300 F° (149 C°) and bake the shells for about 15 mins.
Do not remove the shells from the baking sheet unless they have cooled off.
Now, transfer the filling into the pastry bag.
Apply the filling to every second shell and sandwich them together.
If you want, you can place a fresh blueberry in the middle of each.