Lemon Blueberry Macarons

Tested & Loved by Emily
This lemon blueberry macaron recipe has been tested 3 times in our kitchen. Every step is crafted to help you succeed — with tips on piping, resting, and filling for perfect results.

Lemon Blueberry Macarons are a delightful fusion of zesty lemon and sweet blueberries, encapsulated in delicate French meringue cookies. These homemade macarons feature vibrant yellow shells filled with a luscious lemon blueberry curd, offering a perfect balance of tartness and sweetness. If you love classic baked treats like cookies, Pop Tarts, or biscuits, these elegant French cookies will quickly become a favorite. With step-by-step guidance, this recipe is perfect for both beginners and experienced bakers looking to create a standout dessert recipe at home.

Why You’ll Love This Lemon Blueberry Macarons

These lemon blueberry macarons are a burst of sunshine in every bite. The tart lemon shells perfectly balance the sweet, fruity blueberry curd, making them a standout among French macarons. With their vibrant color and refreshing flavor, they’re ideal for spring gatherings, gifts, or elegant desserts. This recipe simplifies the process, making it approachable even if you’re new to baking macarons. Whether you’re making them for a special occasion or just treating yourself, these lemon blueberry macarons deliver bakery-quality results from your own kitchen.

Key Ingredients in Lemon Blueberry Macarons

To make these lemon blueberry macarons, you’ll need a few precise ingredients to ensure perfect texture and flavor. Here’s what you’ll use and possible swaps:

• Almond Flour: The foundation for all almond flour macarons, it creates that signature chewy texture. Use superfine blanched almond flour for best results. No substitute for authenticity.
• Powdered Sugar: Helps create smooth shells and balances flavor.
• Egg Whites: Fresh, room-temperature egg whites are key for a stable meringue. Aged egg whites can enhance consistency.
• Granulated Sugar: Used to stabilize the meringue in the whipping stage.
• Cream of Tartar: Optional, but helps stabilize the egg whites.
• Lemon Zest: Adds fresh citrus aroma to the shells.
• Gel Food Coloring: Yellow for lemon macarons, or purple/blue if customizing the shells.
• Blueberries: Used to make the blueberry curd filling; fresh or frozen both work.
• Lemon Juice: Essential for the tangy curd. Bottled can be used, but fresh is preferred.
• Butter: Adds richness to the curd.
• Cornstarch or Egg Yolks: Used to thicken the curd. Egg yolks give a richer finish.

For a lighter version of the macaron filling, you can use whipped cream mixed with fruit preserves instead of curd, though it won’t be as stable for storage.

How to Make Lemon Blueberry Macarons

Making lemon blueberry macarons may seem intimidating, but by following these structured steps, you can master the art of baking macarons at home. Here’s how:

Make the Lemon Blueberry Curd Filling

1. In a saucepan, combine blueberries, lemon juice, sugar, and egg yolks (or cornstarch for egg-free).
2. Cook over medium heat, stirring constantly until thickened.
3. Add butter, stir until melted, then strain to remove skins/seeds.
4. Cool and refrigerate. This fruit curd can be made up to 3 days ahead.

Prepare the Macaron Shells

1. Sift almond flour and powdered sugar together.
2. In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar and cream of tartar. Whip to stiff peaks – a critical step in the macaron recipe.
3. Fold the dry mix into the meringue in batches. Use the “figure 8” test to ensure the batter flows but isn’t runny.
4. Add lemon zest and gel food coloring if desired.

Pipe and Rest

1. Pipe onto parchment-lined trays in even circles. Tap trays to release air bubbles.
2. Let sit at room temp 30–60 minutes until they form a skin – essential for proper rise.

Bake and Fill

1. Bake at 300°F (150°C) for 15–18 minutes. Shells should have “feet” and not brown.
2. Cool completely before removing and filling with lemon blueberry curd.

Expert Tips for Success

Perfecting lemon blueberry macarons takes patience and precision. These expert tips will help ensure your homemade macarons turn out beautifully every time:

• Use aged egg whites: Letting egg whites sit in the fridge for 24–48 hours helps reduce moisture and improves meringue stability, a must for consistent macaron shells.
• Sift dry ingredients thoroughly: Lumpy almond flour or powdered sugar can lead to bumpy tops. Sift at least twice for a smooth batter.
• Macaronage matters: Folding the batter until it flows like lava is key. Under-mixing leaves it too stiff; over-mixing makes it runny. The right consistency is crucial for well-shaped meringue cookies.
• Rest before baking: Allowing macarons to dry before baking forms a skin, which helps develop the iconic “feet” and prevents cracking.
• Use an oven thermometer: Baking macarons requires precision. Ovens often run hot or cold; an accurate temperature ensures even baking.

Substitutions & Variations

These lemon blueberry macarons are versatile and can be adapted to suit various tastes and dietary needs. Here are a few creative ways to tweak the recipe while still enjoying that signature tangy-sweet bite.

• Dairy-Free Option: Replace the butter in the lemon blueberry curd with a plant-based alternative. The texture will remain creamy with a slightly different richness.
• Flavor Variations: Swap blueberries for raspberries or blackberries to create a different type of fruit curd filling. You can also try lime or orange zest for a citrusy twist on the classic lemon macarons.
• Color Customization: Use natural food powders like butterfly pea flower (for blue) or turmeric (for yellow) to dye your macaron shells without artificial colorants.
• Simplified Filling: Skip the curd and use a quick blueberry jam or lemon buttercream for a faster assembly—ideal for a beginner-friendly easy macaron recipe.
• Gluten-Free Guarantee: These almond flour macarons are naturally gluten-free—no substitutions needed!

Storage and Make-Ahead Tips

Storing and prepping your lemon blueberry macarons correctly ensures they maintain their signature texture and flavor. Here’s how to keep these delicate meringue cookies fresh and vibrant.

• Refrigeration: Once assembled, store macarons in an airtight container in the refrigerator for up to 5 days. This rest period also improves flavor as the macaron filling softens the shells slightly—known as “maturing.”
• Freezing: Unfilled macaron shells freeze beautifully for up to 2 months. Stack them with parchment between layers to prevent sticking. For best results, add the lemon blueberry curd after thawing.
• Freezing Assembled Macarons: You can freeze the fully assembled cookies, but avoid fillings with high moisture content. Wrap tightly and store in a freezer-safe container. Thaw in the fridge overnight.
• Make-Ahead: The fruit curd can be made up to a week in advance and stored in the fridge. You can also prepare the shells a day ahead and fill them the next day for optimal ease.

What to Serve With Lemon Blueberry Macarons

• Lemon San Diego Cocktail
• Classic Margarita
• Tiki drink with rum gin
• Espresso Martini

Lemon Blueberry Macarons

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5 from 5 reviews

• Author: Emily
• Total Time: 3 hours, 10 minutes
• Yield: 30 macarons 1x

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Description

These Lemon Blueberry Macarons are delicate French confections featuring zesty lemon shells filled with a luscious blueberry buttercream. The tangy-sweet balance makes them a perfect treat for spring and summer gatherings.

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Ingredients

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Macarons

• 100 g egg whites, room temp (about 3 large eggs)
• 1 cup fine almond flour, sifted (110g)
• 1 2/3 cup powdered sugar, sifted (200g)
• 1/3 cup granulated sugar (60g)
• 1/4 tsp cream of tartar
• yellow gel food coloring

Lemon Blueberry Curd

• 3/4 cup blueberries (135g)
• 1/2 cup granulated sugar (100g)
• 4 tbsp unsalted butter
• 1/4 cup freshly squeezed lemon juice
• 2 large egg yolks
• 1 large whole egg
• zest of two lemons

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Instructions

Lemon Blueberry Curd

• Make Ahead: Prepare the curd first, ideally the night before. It needs to chill in the fridge to thicken properly.

• Cook the Blueberries: Add blueberries to a small saucepan over medium heat. Stir constantly until they burst and release juices. If they start to burn or seem too dry, add 1–2 tbsp of water.

• Blend & Add Lemon Juice: Once bubbling, remove from heat. Blend the blueberries with an immersion or regular blender (doesn’t need to be smooth). Stir in lemon juice and set aside.

• Whisk the Eggs: In a small bowl, whisk together 2 egg yolks and 1 whole egg. Set aside.

• Double Boiler Method: Place a heatproof bowl over a saucepan with simmering water (don’t let the water touch the bowl). Melt the butter inside the bowl.

• Combine Ingredients: Once butter melts, whisk in sugar until dissolved. Then add the blended blueberries, lemon zest, and whisked eggs.

• Cook the Curd: Continuously whisk for 10–20 minutes until thickened like a soft jam. Be patient—this step is key to a smooth curd. Whisk constantly to avoid scrambled eggs.

Macaron Shells

• Sift Dry Ingredients: Sift almond flour and powdered sugar into a bowl. Whisk to combine evenly.

• Whip Egg Whites: In a stand mixer, beat egg whites until foamy. Add cream of tartar, then slowly add sugar. Scrape down bowl sides if needed. Continue whisking to soft peaks.

• Add Food Coloring: Add 3–4 drops of yellow gel coloring. Don’t add too much—liquid can ruin the texture. Whisk until stiff peaks form.

• Macaronage (Folding Process): Add half of the dry mix to the whipped egg whites. Gently fold with a spatula. Repeat with the second half. Continue folding until the batter flows off the spatula in a smooth ribbon and forms an unbroken figure 8. Stop immediately once this stage is reached to avoid overmixing.

• Pipe the Shells: Transfer batter to a piping bag with a round tip (Wilton 1A works well). Pipe 1-inch rounds onto a parchment or silicone mat-lined baking sheet. Drop the tray on the counter a few times to release air bubbles, then pop visible ones with a toothpick.

• Rest & Bake: Let the shells rest for 30–40 minutes until a skin forms and they feel dry to the touch. Preheat oven to 300°F (150°C). Bake for 13–15 minutes. When done, the tops should not move separately from the “feet” when touched.

• Cool Completely: Let macarons cool fully on the tray. Gently remove and pair similar sizes together.

Notes

Store in an airtight container in the fridge for up to 5 days.

Let come to room temperature before serving for best flavor.

You can substitute the blueberry jam with raspberry or blackcurrant for a twist.

Best served with earl grey tea, lemon spritzers, or as a classy dessert platter item.

• Prep Time: 55 minutes
• Chilling Time: 2 hours
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: French

Nutrition

• Serving Size: 1 macaron
• Calories: 107 kcal
• Sugar: 6g
• Sodium: 9mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 1.1g
• Trans Fat: 0.2g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg

Frequently Asked Questions

Conclusion

Making lemon blueberry macarons at home is an incredibly rewarding experience. This guide has walked you through every detail—from preparing the zesty shells to crafting a luscious blueberry macaron filling. Whether you’re new to French macarons or refining your technique, this easy lemon blueberry macarons recipe offers foolproof results with elegant, bakery-level quality. For those seeking the best lemon blueberry macarons, this combination of tart citrus and sweet berry in a delicate cookie is hard to beat.

Want to explore further? Try a blueberry macarons recipe variation or swap in blueberry buttercream for macarons using freeze-dried blueberries for added convenience and bold flavor.

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Written by Emily, a passionate home chef with 10+ years of baking experience. Follow her adventures on Facebook @yurecipes flavors