Half-Baked by Liz  recipes, crafting, & other fun things

Blueberry + Lemon Macarons

February 23, 2015 / by Liz

Adapted from a recipe from Le Cordon Bleu

Blueberry + Lemon Macarons

Yield: 25 to 30 macarons

Blueberry + Lemon Macarons


  • 140 g icing sugar, sifted
  • 80 g almond flour
  • 80 g egg whites
  • 35 g sugar
  • 1 teaspoon lemon extract
  • zest of half a lemon
  • 15-20 drops liquid yellow food colouring
  • blueberry buttercream


  • Whisk together the icing sugar and almond flour, and set aside.
  • In the bowl of an electric mixer, beat the egg whites and sugar on high-speed until glossy, and the meringue holds it’s shape. Add the lemon extract, zest, and food colouring, and whisk through.
  • Using a spatula, fold in the dry ingredients in two batches, and then continue to fold the batter for another minute or so. Place the batter in a piping bag fitted with a round tip, and pipe ~1-¼” rounds onto a parchment-lined baking sheet. Allow the sheet to sit for 15 to 20 minutes before placing in the oven.
  • Preheat the oven to 265F. Bake the macarons for ~20 minutes, until the tops are firm, but bottoms are a little sticky when lifted. Place the sheet on a cooling rack, and do not remove the macarons until completely cooled.
  • Place the blueberry buttercream into a piping bag, and add about a teaspoon to half of the macarons. Sandwich the cookies together, and enjoy!
  • *See related blog post here.
    *See recipe for blueberry buttercream here.

    Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

    Leave a Reply

    Your email address will not be published.