blueberry lemon macarons
Who doesn't love a good macaron? Hard not to feel real fancy when you're eating them and talk about perfect timing for all your mom's day festivities this weekend! I promise you can make them at home, and this version doesn't even require a scale! While the real french recipes are in grams and may be consistently more reliable, these worked well for me too! I definitely suggest watching some YouTube vids on the process before making them. Putting an image to how the batter should look and the piping technique really helped me out. You got this! Lets go.
- 2/3 cup almond flour
- 1 1/2 cups powdered sugar
- 1/4 granulated sugar
- 3 large egg whites, room temp
- pinch of salt
- 1/2 tsp vanilla extract
- optional food coloring
- blueberry buttercream (recipe below)
- store bought or homemade lemon curd
Using a fine mesh strainer, sift the almond flour and powdered sugar into a medium bowl. Sift the mixture one more time. You should be left with a couple small almond pieces each time you sift, toss them out after each sifting.
In a mixer with a whisk attachment whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form. Add in granulated sugar, vanilla, and food coloring if using and continue to beat for 1 minute until very stiff peaks form. The egg whites should be foamy and firmly hold their shape.
Add the powdered sugar mixture to the top of the egg whites. Fold a spatula into the center of the mixture, scooping down to the bottom of the bowl, and then scooping upwards along the side of the bowl. You are FOLDING more than you are stirring. Continue to fold the mixture until it starts to flow down in ribbons without breaking.
Using a pastry bag or ziploc and scoop your mixture into the bag. Pipe circles onto 2-3 parchment or silpat lined cookie sheets. I printed a template off google and placed them under my silpat so I had consistent circles. You can find all diameters on there- use them! Give the pan a bang to remove bubbles and allow macarons to air out for one hour at room temperature.
Preheat oven to 275°F and bake for approximately 15 minutes. Oven temp is extremely important! My first batch of macarons cracked because the oven was too hot. If you know your oven runs high start at a lower temp.
Allow to cool completely on their tray before frosting.
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1/2 TBSP milk
- 1/4 cup fresh blueberries
Cream butter for one minute. Add in sifted powdered sugar and continue to mix. Add in vanilla and milk until creamy consistency. Puree blueberries in a food processor and add a TBSP at a time to the buttercream. I used 3 in total to get the consistency/color right.
Place into a piping bag or ziploc.
Match up your macs with a top and bottom. Spread just a dab of lemon curd on the bottom then follow with a piping of buttercream right into the center (if you go too close to the edge it will all squish out when you put the top on). Place into the fridge to firm up the buttercream if needed. Enjoy!!