Ingredients
Scale
- 120 g Almond flour (finely ground, super-fine)
- 120 g Powdered sugar
- 5 g Freeze-dried blueberry powder (optional, for color and flavor)
- 90 g Egg whites (from about 3 large eggs, aged or room temperature)
- 90 g Granulated sugar
- 1/4 tsp Cream of Tartar (optional, for meringue stability)
- few drops Gel food coloring (blue or purple optional)
- 1/2 cup Blueberries (fresh or frozen, approx. 75g)
- 1 tbsp Granulated sugar
- 1 tsp Lemon juice
- 1 cup Unsalted butter (226g, softened)
- 3 cups Powdered sugar (360g, sifted)
- 2 tbsp Lemon juice (freshly squeezed)
- 1 tbsp Lemon zest (finely grated)
- 1 tsp Vanilla extract
- 1–2 tbsp Heavy cream or milk (as needed for consistency)
- pinch Salt
Instructions
- Prepare the blueberry compote by cooking blueberries, sugar, and lemon juice over medium-low heat until thickened. Let cool.
- For macaron shells, blend almond flour and powdered sugar in a food processor; sift into a bowl. In a stand mixer, whip egg whites to stiff peaks, gradually adding granulated sugar. Fold in the dry mixture until reaching 'lava' consistency. Pipe circles onto lined baking sheets and let rest for 30-60 minutes.
- Bake shells at 300°F for 12-14 minutes until stable; cool completely.
- Make lemon buttercream by beating softened butter and gradually adding sifted powdered sugar, lemon juice, zest, and salt until fluffy.
- Assemble macarons by pairing shells, piping buttercream on one half, adding blueberry compote, and topping with another shell.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (20g)
- Calories: 80
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg