Blueberry Lemon Macarons

In honor of my sister-in-law heading to Spain and Paris for a month (so jealous), I made macarons for her bon voyage party, like she won’t get her fill of them in Paris. Let’s just take a moment of silence as we approach the holy grail of patisseries…

…the macaron.

Soak it in. Mmmmmmmm. Ok, that’s good. Now let’s dig into this recipe.

Here’s what I did…

the ingredients. Egg whites, sugar, almond flour, confectioners sugar, dye, candy thermometer, spatula, water,

trace circles on parchment that can be slid out from under the macarons parchment

almond flour and confectioners sugar

combined with whisk, making a well for the egg whites

2 eggs white and food dye added to make this colorful thick paste

cover the almond paste to prevent drying

place sugar and water to saucepan

beat egg whites until soft peaks form, adding 35g of sugar at this point

heat the sugar until 240º

drizzle in the molten sugar syrup slowly while mixing

meringue holds a firm string of whites when pulled

add 1/3 of the meringue to the almond paste

I added a bit more food dye after the first round of meringue was added

add the rest of the meringue to the almond base

fold together and press against the bowl to combine

piping out little mounds just shy of 2″, using my template as a guide

drying out for about 45 minutes

notice the dull surface, these are dry to touch

check out those feet

shells matched by size and shape

shells filled with lemon curd and blueberry buttercream

hmmmm…who ate one?!

handpicked flowers by little guys, macarons and coffee…perfection

showing us some macaron excitement

thick, structured and just enough filling

Here’s what you need…

Blueberry Lemon Macarons

Almond Paste: 

150g almond meal

150g powdered sugar

50g egg whites (2 whites)

food dye

dash of salt

Meringue:

55g egg whites (+2 egg whites)

35g granulated sugar

120g granulated sugar

40g water

Measure precisely! Sift flour and sugar together and process in food processor if necessary to make VERY fine. Combine all ingredients in the paste until it is uniform and cover.

Whip egg whites for meringue until frothy, then add 35g sugar slowly until soft peaks form. While on stove heat 120g sugar and water until 240º (just under) then drizzle into whisking egg white on Med. High.

Add 1/4-1/3 meringue into paste and blend together. Add rest of meringue and combine until just dripping of spoon. Texture should smooth out into a smooth circle if piped. (This may take some practice to figure out the right consistency here. I’m not gonna lie, it may take a few batches to nail this aspect…don’t give up!)

Bake at 300º for 15-20 mins. remove from parchment when cool. Once you fill and sandwich together the macarons, wrap them in plastic wrap and let them sit overnight in the fridge to reconstitute the cookie and reach the right texture. They can be frozen too, only let them thaw in their wrapping before serving.

Blueberry Buttercream

butter, blueberry syrup and 10xsugar

(sorry I kinda winged it with this one, basically a buttercream overloaded with syrupy cooked blueberries)

Lemon Curd

Recipe coming soon!