I just turned out Lemon Blueberry Macarons that look impossibly professional and actually hold together long enough to shut down anyone who thinks macarons are too fiddly.

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I can’t stop thinking about Lemon Blueberry Macarons. I’m obsessed with that snap of the shell and the creamy chaos inside, Blueberry Macaron Filling bleeding bright and tart against lemon.

I love the contrast of real almond flour and aged egg whites making something delicate but stubborn. It feels fancy and kind of punk at the same time.

And the colors, blue and yellow, are just dumb fun, like edible confetti. I crave one after work, with coffee or no reason at all.

Tiny, loud, citrusy, and unapologetic. I want the whole box.

Seriously, I want more now. No shame.

Ingredients

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Almond flour: Gives that tender, nutty shell and the macaron’s signature chew.
Powdered sugar: Makes shells smooth and sweet, keeps texture delicate.
Egg whites: Basically the structure; they give airy lift and that snap.
Granulated sugar: Stabilizes the meringue and adds glossy strength to the peaks.
Cream of tartar or lemon juice: Plus it keeps whites steady and stops weeping.
Vanilla extract: Soft background warmth, nothing flashy but it rounds things out.
Lemon zest: Bright, sharp citrus bite that wakes up each bite.
Yellow food coloring or turmeric: Gives happy color, optional if you like sunny shells.
Unsalted butter: Makes the filling creamy and spreadable, not greasy if whipped right.
Powdered sugar (filling): Sweetens and firms the buttercream without graininess.
Fresh lemon juice (filling): Tangy punch, balances the butter and sweet.
Lemon zest (filling): Tiny bursts of citrus in the creamy middle.
Blueberry jam or compote: Fruity jammy center, real bits and color.
Blueberry puree or powder: Basically boosts blueberry flavor and gives extra color.
Pinch of salt: Cuts sweetness, brings out the lemon and blueberry notes.

Ingredient Quantities

100 g almond flour, finely ground

100 g powdered sugar

70 g egg whites, room temp (about 2 large or 3 small), aged a few hours in fridge if you can

50 g granulated sugar

pinch of cream of tartar or 1 tsp lemon juice

1 tsp vanilla extract

1 tsp lemon zest, finely grated (plus extra if you like)

a few drops yellow food coloring or natural turmeric tint, optional

115 g unsalted butter, softened (for filling)

150 g powdered sugar, sifted (for filling)

1 to 2 tbsp fresh lemon juice, to taste (for filling)

1 tsp lemon zest, for filling

3 tbsp blueberry jam or blueberry compote (use good quality or homemade)

1 to 2 tbsp blueberry puree or 1 tsp freeze dried blueberry powder for extra flavor and color, optional

pinch of salt

How to Make this

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1. Preheat oven to 150 C (300 F). Line two baking sheets with parchment or silicone baking mats and set aside.

2. Sift almond flour and 100 g powdered sugar together at least once, ideally twice, then stir in 1 tsp lemon zest and a pinch of salt so it’s evenly distributed.

3. Whip 70 g room temp egg whites with a pinch of cream of tartar or 1 tsp lemon juice until foamy, then add 50 g granulated sugar gradually and whip to stiff glossy peaks; add 1 tsp vanilla and a few drops yellow food coloring or a tiny pinch turmeric if using, whip just to combine.

4. Fold the dry mix into the meringue in three additions using a spatula; do the macaronage until the batter flows in a thick ribbon and you can make a figure 8 without it breaking. Dont overmix or undermix.

5. Transfer batter to a piping bag fitted with a round tip and pipe 3 to 4 cm rounds about 2 cm apart. Tap the trays firmly on the counter a few times to release big air bubbles, and pop any remaining bubbles with a toothpick.

6. Let piped shells rest at room temp until a thin skin forms on top and they are not sticky when touched, about 20 to 40 minutes depending on humidity. They should not stick to your finger.

7. Bake one sheet at a time in the middle of the oven 14 to 18 minutes at 150 C (300 F). Rotate halfway if your oven is uneven. Let cool completely on the tray before removing.

8. For the filling beat 115 g softened unsalted butter until smooth, then gradually add 150 g sifted powdered sugar, 1 tsp lemon zest, a pinch of salt and 1 to 2 tbsp fresh lemon juice to taste until light and spreadable. Stir in 3 tbsp blueberry jam and if you like extra blueberry color or flavor add 1 to 2 tbsp blueberry puree or 1 tsp freeze dried blueberry powder.

9. Match shells by size, pipe a small dollop of lemon-blueberry buttercream onto one shell and sandwich with another. Press gently so filling spreads to the edge but doesnt ooze out.

10. Chill the assembled macarons in the fridge for at least 24 hours to mature the flavor, then bring to room temp before serving. Store in an airtight container up to 4 days or freeze for longer.

Equipment Needed

1. Oven (set to 150 C / 300 F)
2. Digital kitchen scale (for accurate grams)
3. Two baking sheets plus parchment paper or silicone baking mats
4. Fine mesh sieve or sifter (for almond flour and powdered sugar)
5. Electric mixer or stand mixer with whisk attachment
6. Mixing bowls (small and medium)
7. Rubber spatula for folding batter
8. Piping bag fitted with a round tip (or a zip-top bag with corner snipped)
9. Zester or microplane and measuring spoons
10. Cooling rack, toothpick and a plate or tray for assembling sandwiches

FAQ

Q: Why do I need to age the egg whites and what does that mean?

A: Aging just means separating the whites and leaving them in the fridge for a few hours or overnight so some moisture evaporates. It helps the meringue whip up stronger and gives you nicer feet on the macaron shells. If you're in a rush, room temp whites can work, but results might be less consistent.

Q: My batter looks too runny or too thick. How do I fix it?

A: If it’s too runny, you probably over-mixed. Try folding a little less next time and be gentle. If it’s too thick and doesn’t smooth out, fold a few more strokes until it flows like lava and forms a ribbon that disappears in about 10 seconds. Practice helps a lot, these feel weird at first but you get it.

Q: How can I get even, smooth shells and avoid cracking?

A: Sift almond flour and powdered sugar well, and tap or bang the tray after piping to release air bubbles. Let piped shells sit at room temp until a dry skin forms on top, about 20 to 40 minutes depending on humidity. Bake at the right temp and avoid opening the oven early. Cracks usually come from too-high heat or not enough skin time.

Q: Can I use frozen berries or jam instead of blueberry puree?

A: Yes, you can. Thaw frozen berries and cook them down to a jam or puree to remove excess water. If you use store jam, pick a firm one so the filling doesn’t make the shells soggy. Adding a little freeze dried blueberry powder helps boost flavor without extra liquid.

Q: How do I store finished macarons and how long do they keep?

A: Store in an airtight container in the fridge for up to 5 days. Let them sit in the fridge at least 24 hours before eating to let flavors meld, they taste better after that. For longer storage you can freeze filled macarons up to 1 month, thaw in the fridge overnight before serving.

Q: My filling is too tangy or too sweet. How do I balance it?

A: Adjust the lemon juice and sugar in the buttercream to taste. If it’s too tangy add a bit more powdered sugar or softened butter. If it’s too sweet add a touch more lemon juice or a pinch of salt. For more blueberry punch, stir in a small amount of blueberry puree or freeze dried powder until balanced.

Lemon Blueberry Macarons Recipe Substitutions and Variations

Almond flour (100 g): swap for superfine blanched almond meal 1:1, it’s basically the same but sometimes a tad grittier so sift it if you can. For a nut free option use 100 g sunflower seed flour, but note the batter may turn slightly green when mixed with egg whites so add a tsp lemon juice to keep color normal.
Egg whites (70 g): use 70 to 80 g aquafaba (liquid from a can of chickpeas) for a vegan macaron, you gotta whip it a bit longer to stiff peaks. If you’re short on whites, 2 large whites normally equals 60 to 70 g so you can do 2 whites plus 1 tbsp of powdered egg white reconstituted.
Granulated sugar (50 g): replace with 50 g caster/superfine sugar for smoother meringue, or use 40 g granulated plus 10 g powdered sugar if you only have regular sugar to help it dissolve quicker.
Unsalted butter for filling (115 g): swap for an equal amount of vegan butter or a neutral coconut oil based spread, keep it chilled before whipping so the filling doesn’t get greasy. If you want a lighter lemon filling, use 100 g cream cheese plus 15 g butter and adjust lemon juice to taste.

Pro Tips

1. Age the egg whites but dont overthink it. A few hours in the fridge with the lid off or a day if you remember makes them whip up stronger, so you get glossy stiff peaks faster. If they seem sluggish, let them sit at room temp 10 to 15 minutes before whipping.

2. Be ruthless with sieving the almond meal and powdered sugar. Any little lump will wreck the smooth shell, so sift at least twice and press through the sieve if needed. If you still see specks, pick them out with a small spoon or your finger.

3. Nail the macaronage by watching the batter, not a timer. You want it to fall in a thick ribbon and smooth out after a few taps, but not so liquid it spreads flat. Do a test dollop on the tray: if it flattens into a neat circle in 10 to 15 seconds you’re good. Undermix = lumpy tops, overmix = no feet.

4. Dry time and baking are humidity sensitive, so adjust. In humid weather let shells rest longer till a skin forms, and consider lowering oven temp 5 to 10 degrees and adding a minute or two. Rotate trays, bake one sheet at a time if your oven is uneven, and always cool completely on the tray before peeling.

Lemon Blueberry Macarons Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just turned out Lemon Blueberry Macarons that look impossibly professional and actually hold together long enough to shut down anyone who thinks macarons are too fiddly.

Servings

servings

Calories

276

kcal

Equipment: 1. Oven (set to 150 C / 300 F)
2. Digital kitchen scale (for accurate grams)
3. Two baking sheets plus parchment paper or silicone baking mats
4. Fine mesh sieve or sifter (for almond flour and powdered sugar)
5. Electric mixer or stand mixer with whisk attachment
6. Mixing bowls (small and medium)
7. Rubber spatula for folding batter
8. Piping bag fitted with a round tip (or a zip-top bag with corner snipped)
9. Zester or microplane and measuring spoons
10. Cooling rack, toothpick and a plate or tray for assembling sandwiches

Ingredients

100 g almond flour, finely ground
100 g powdered sugar
70 g egg whites, room temp (about 2 large or 3 small), aged a few hours in fridge if you can
50 g granulated sugar
pinch of cream of tartar or 1 tsp lemon juice
1 tsp vanilla extract
1 tsp lemon zest, finely grated (plus extra if you like)
a few drops yellow food coloring or natural turmeric tint, optional
115 g unsalted butter, softened (for filling)
150 g powdered sugar, sifted (for filling)
1 to 2 tbsp fresh lemon juice, to taste (for filling)
1 tsp lemon zest, for filling
3 tbsp blueberry jam or blueberry compote (use good quality or homemade)
1 to 2 tbsp blueberry puree or 1 tsp freeze dried blueberry powder for extra flavor and color, optional
pinch of salt

Directions

Preheat oven to 150 C (300 F). Line two baking sheets with parchment or silicone baking mats and set aside.
Sift almond flour and 100 g powdered sugar together at least once, ideally twice, then stir in 1 tsp lemon zest and a pinch of salt so it’s evenly distributed.
Whip 70 g room temp egg whites with a pinch of cream of tartar or 1 tsp lemon juice until foamy, then add 50 g granulated sugar gradually and whip to stiff glossy peaks; add 1 tsp vanilla and a few drops yellow food coloring or a tiny pinch turmeric if using, whip just to combine.
Fold the dry mix into the meringue in three additions using a spatula; do the macaronage until the batter flows in a thick ribbon and you can make a figure 8 without it breaking. Dont overmix or undermix.
Transfer batter to a piping bag fitted with a round tip and pipe 3 to 4 cm rounds about 2 cm apart. Tap the trays firmly on the counter a few times to release big air bubbles, and pop any remaining bubbles with a toothpick.
Let piped shells rest at room temp until a thin skin forms on top and they are not sticky when touched, about 20 to 40 minutes depending on humidity. They should not stick to your finger.
Bake one sheet at a time in the middle of the oven 14 to 18 minutes at 150 C (300 F). Rotate halfway if your oven is uneven. Let cool completely on the tray before removing.
For the filling beat 115 g softened unsalted butter until smooth, then gradually add 150 g sifted powdered sugar, 1 tsp lemon zest, a pinch of salt and 1 to 2 tbsp fresh lemon juice to taste until light and spreadable. Stir in 3 tbsp blueberry jam and if you like extra blueberry color or flavor add 1 to 2 tbsp blueberry puree or 1 tsp freeze dried blueberry powder.
Match shells by size, pipe a small dollop of lemon-blueberry buttercream onto one shell and sandwich with another. Press gently so filling spreads to the edge but doesnt ooze out.
Chill the assembled macarons in the fridge for at least 24 hours to mature the flavor, then bring to room temp before serving. Store in an airtight container up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.