Adapted from a recipe from Le Cordon Bleu
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
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!
© Half-Baked by Liz
*See related blog post here.
*See recipe for blueberry buttercream here.