Lemon Blueberry Macarons are the third flavor combination of macarons that I’ve ever made, following Chocolate Raspberry Macarons and S’mores Macarons. I’m relatively new to the world of macarons, but now that I’m here…there’s no turning back. Yay!
The macarons are such a sweet & delightful treat. Just the perfect dessert for a little celebration!
Lemon Blueberry Macarons it is! 😀
The shells of the macarons are made with real lemons and the filling is made with fresh blueberries and lemons! Do you see the little specks of lemon zest throughout?
The beautiful thing about these macarons, even though they are made with lemon is that they aren’t tart, but still the lemon flavor remains. The sweetness shines through and the flavor combination of lemon and blueberry are winners in this little treat!
Bite-sized and beautiful for such a sweet celebration!
Without further adieu, you’ll find the rest of the lemon inspired foods from my fellow food bloggers and their celebrations for Liz and her little lemon. And just to reminisce with the kid in me…anyone recognize the quote below?
I can’t tell you how many times I had to watch that episode of Veggie Tales with my little sisters. 😀 So cute and fun!
Again, I’m so excited for you Liz and thank you all for celebrating with us!
And of course be sure to get the recipe to these Lemon Blueberry Macarons below!
Lemon Blueberry Macarons
Ingredients
Method
- In a small bowl, whisk together the almond flour, powdered sugar and lemon zest.
- In a large bowl with an electric beater, beat the egg whites and vanilla until foamy. Slowly beat in the granulated sugar and continue to beat on high until it has reached soft peaks (when you lift the beater out the ends of the egg whites should curl, it may take a while of beating).
- Gently fold in the dry ingredients until just combined.
- Scoop the batter into a large pastry bag attached with a large round tip or a ziploc with a hole cut out of one end. Pipe out 1 tablespoon-sized circles, spaced one inch apart on a silicone mat or parchment paper covered baking sheet.
- Tap the baking sheet a few times to get the air bubbles out. Allow them to sit out at room temperature for 30 minutes.
- Preheat the oven to 325°F. Baking one sheet at a time, bake for 8-10 minutes until hardened but not light brown. Allow them to cool completely on the baking sheet on a cooling rack before slowly peeling back from the silicone or parchment.
- Beat the filling ingredients together with a spoon until combined. Match up like macaron shells and place a spoon full of filling between the shells to make a sandwich. Store in an airtight container.
