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.
The result was even better than I’d imagined. I have made many a delicious French Macaron over the years. Some of my favorites have been Strawberry Rosé and Bailey’s Chocolate. These are right up there with the best of them.
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!
Tips For Making Great French Macarons:
After making literally thousands of macarons I’ve keyed in on the steps that are necessary for the most perfect cookies.
- Age the egg whites. This is the first and most important step. I’ve tried making macaron shells with freshly separated egg whites and I got cookies with ugly, lumpy shells. Remember, macarons are all about that perfectly smooth and satiny shell.
- Weigh your ingredients. Volume measures are not precise enough for this recipe.
- Grind the almond flour & sugar. It may seem redundant since the almond flour is already ground, but I’ve found that the extra step makes for a smoother shell in the end. I’m guessing it has something to do with the almonds absorbing some of the sugar, but whatever it is, don’t skip that step.
- Sift the almond flour and sugar after processing it. Again, this will eliminate any lumps of sugar or large bits of almond that might mar the texture of the cookies and will also evenly distribute the spices.
- Fold the batter until it’s smooth and shiny. Either under or over folding the batter will result in wonky shells. I’ve found it’s easier to under fold than over fold. Check out the slideshow below to see photos of the perfect batter texture.
- Let the shells dry for 30 minutes before baking. This will set the top and help create the iconic “foot” of a perfect macaron.
- Refrigerate the assembled cookies before serving. A night in a covered container in the refrigerator will help the cookies absorb some moisture from the filling and let the flavors meld.
- 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 this recipe as much as I do, please consider leaving a 5-star review.
Macaron Base Mix
- 6 oz (170g) Almond Flour
- 2 oz (55g) granulated sugar
- 8 oz (225g) confectioner's sugar
- 3 large egg whites, aged overnight in the refrigerator (see note)
- 1.5 oz (40g) confectioner's sugar
- 12 oz (340g) Macaron Base Mix
- 1 teaspoon Lemon Extract
- Yellow gel food color
- Blue nonpariels or sprinkles
- 4 oz unsalted butter, room temperature
- Remaining Macaron Base Mix
- 1 teaspoon lemon extract
- 1 tablespoon limoncello (optional)
- zest from 1 lemon
- 2 teaspoons fresh lemon juice
- 1/2 cup Blueberry Preserves (or use store bought preserves)
Make The Base Mix
- Pulse the almond flour, granulated sugar and confectioner's 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 (340g) for the macaron shells and the remaining for the buttercream filling.
Make the Macaron Shells
- Preheat the oven to 300°F convection or 325°F regular. 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 the egg whites to soft peak. With the mixer running add the 1.5 oz of confectioner's 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 the softened butter with the remaining base mix and flavorings. 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.
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.
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