Blueberry is the new berry on the block! This blueberry macaron recipe is the perfect way to show off this delicious fruit.
The blueberry lemon filling is creamy and tart, while the macaron shell is crispy and sweet. Trust us, these delightful little bites are sure to be a hit at your next party!
In this blog post we will give you the scoop on the best blueberry macaron recipe with lemon!
What Are Macarons?
If you've never had a macaron before, you're in for a treat! Macarons are French cookies that are made from almond flour, egg whites, and granulated sugar.
They are typically filled with buttercream, ganache, or jam, and come in a variety of different flavors.
French macarons are often mistaken for macaroons, but there is a big difference between the two. Macarons are delicate and have a smooth, crispy shell, while macaroons are dense and chewy.
Blueberry macarons are a relatively new flavor, but they are quickly becoming a favorite among macaron lovers! These are usually a blue color due to the blueberry purée and icing sugar.
The blueberry flavor comes from the little blueberries that are baked into the macaron shell.
How to Make Blueberry Lemon Cheesecake Macarons
Making blueberry lemon cheesecake macarons is easier than you might think!
The most important part is to make sure that your ingredients are all at room temperature before you begin. This will help to prevent your macarons from cracking.
What you will need:
- Large baking sheet
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Large piping bag
- Whisk attachment
Ingredients:
- ½ cup freeze-dried blueberries or fresh
- ¼ cup lemon juice
- 8 oz cream cheese, softened
- ¼ cup sugar
- 2 egg whites
- ½ teaspoon cream of tartar
- 1 cup almond flour or almond meal
- 1 ¾ cups confectioners’ sugar
- Blue food coloring (optional)
Instructions:
1. Preheat oven.
Preheat oven to 375 degrees F. Line a baking tray with parchment paper and set it aside.
2. Heat blueberries and lemon juice.
In a small saucepan, heat blueberries and lemon juice over medium heat until blueberries start to burst. Mash with a fork and set aside to cool.
3. Creat cream cheese, sugar, egg whites, and cream of tartar mixture.
In a large bowl, beat cream cheese and sugar together until smooth on medium speed. Place egg whites and cream of tartar into the bowl, and mix on low speed until well combined.
To have a more stable meringue add more no more than ⅛ teaspoon of cream of tartar for every egg white before beating.
It is important to have room temperature egg whites because they whip up better.
4. Fold in your dry ingredients.
With a spatula fold in almond flour and confectioners' sugar until the dry mixture forms a thick dough.
If using food coloring, add a few drops and mix until the desired color is reached.
5. Form macaroons
To form the macarons, scoop dough from the almond mixture onto a prepared baking sheet using a teaspoon or piping bag.
Make sure each mound is about 1 ½ inches in diameter and has a smooth, rounded top. The inch rounds make for the perfect macaroon size. To get all the mixture scoop the sides of the bowl.
6. Bake
Bake for 10-15 minutes, or until macarons are golden brown and set. Remove from oven and let cool completely.
7. Assemble
To assemble, pair macarons of similar size and shape. Spread or pipe blueberry lemon filling onto one half of each pair, then sandwich together with the remaining second shell.
The middle of the macarons should not be over filled.
8. Serve
Serve immediately or store in an airtight container in the fridge for up to 3 days.
It might take a couple of times and extra effort to get the perfect inch circles. It is completely normal if you see visible air bubbles in the macaroons after piping.
For a simpler blueberry filling, you can add in blueberry jam and blueberry syrup to the middle of the macarons. However, fresh blueberries had their own twist to the taste.
Another way to make blueberry recipes is to use freeze-dried blueberry powder and fill it with blueberry ganache.
French Method vs Italian Method
For the French method you take your uncooked egg whites and whisk them together with a bit of sugar to create stiff peaks for a a French meringue.
The Italian method are made using a simple syrup and egg whites that are cooked.
Making Macarons
Making macarons may seem daunting, but we promise it's not as difficult as it looks! The most important thing to remember is to be patient and take your time.
With a little practice, you'll be churning out perfect macarons in no time!
Tips to make the perfect blueberry lemon cheesecake macarons:
- Use aged egg whites. Egg whites that are 2-3 days old will whip up into stiff peaks, which will result in firmer macaron shells. If you have a soft peak the blueberry cheesecake macarons will break easily.
- Sift your ingredients. This will help to prevent lumps in your batter and create a smoother texture.
- Pipe your macaron batter into rounds. Use a pastry bag fitted with a small round tip or large round tip depending on how much you want to pipe onto your silicone mat or parchment paper. Make sure to pipe each round evenly, as this will affect the overall shape of your macarons.
- The right consistency for blueberry lemon macarons should be a thick pancake like batter, but not runny. To make the pipe batter a little thicker place it in a separate bowl and turn your electric mixer on medium-high speed.
- For the perfect macaron let it rest. Once you've piped all of your batter, let the macarons rest for 30 minutes to an hour. This will allow the shells to form a skin, which will prevent them from cracking during baking.
- Baking at a medium-low heat can create hollow shells because the shells don't have long enough to bake enough. For the best results cook at the recommend heat and time.
- Fill with blueberry lemon cheesecake filling. Once the macarons are cooled, it's time to fill them! We love this blueberry lemon cheesecake filling, but feel free to use your favorite buttercream or jam.
- To keep fresh, the best way is to store in an airtight container. Macarons are best eaten the day they're made, but will keep fresh in an airtight container for up to 3 days. Plastic wrap will not keep your finished macarons fresh.
- The only time you will need a food processor for macarons is when you need to chop up hard ingredients that need to be broken down.
Macaron Recipes
If you're looking for more macaron recipes, try any of these:
- Strawberry Macarons with Swiss Meringue Buttercream
- Salted Caramel Macarons
- Chocolate Macarons with Peanut Butter Ganache
- Lavender Macarons with Honey Buttercream
You can also check social media sites to find more great macaron recipes!
For this blueberry macaron recipe, you can trade out the middle mixture with, white chocolate, a barely sweet blueberry mascarpone filling, American buttercream, or a french meringue.
Add a couple of teaspoons of vanilla extract for extra flavor.
Plus, these different blueberry-filled recipes will tantalize your taste buds and have you going back for more.
We hope you enjoy this blueberry lemon cheesecake macarons recipe and give it a star rating. This is a great option to serve at a get together or party!
Macarons may seem intimidating to make, but we promise they're worth the effort. With a little practice, you'll be churning out perfect macarons in no time!
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Blueberry Lemon Cheesecake Macarons Recipe
Blueberry is the new berry on the block! This blueberry macaron recipe is the perfect way to show off this delicious fruit.
Ingredients
- ½ cup freeze-dried blueberries or fresh
- ¼ cup lemon juice
- 8 oz cream cheese, softened
- ¼ cup sugar
- 2 egg whites
- ½ teaspoon cream of tartar
- 1 cup almond flour or almond meal
- 1 ¾ cups confectioners’ sugar
- Blue food coloring (optional)
Instructions
- Preheat oven to 375 degrees F and line a baking tray with parchment paper.
- In a small saucepan, heat blueberries and lemon juice over medium heat until blueberries start to burst. Mash with a fork and set aside to cool.
- In a large bowl, beat cream cheese and sugar together until smooth. Place egg whites and cream of tartar into the bowl, and mix until well combined.
- With a spatula fold in almond flour and confectioners' sugar until the dry mixture forms a thick dough. If using food coloring, add a few drops and mix until the desired color is reached.
- To form the macarons, scoop dough from the almond mixture onto a prepared baking sheet using a teaspoon or piping bag. Make sure each mound is about 1 ½ inches in diameter and has a smooth, rounded top.
- Bake for 10-15 minutes, or until macarons are golden brown and set. Remove from oven and let cool completely.
- To assemble, pair macarons of similar size and shape. Spread or pipe blueberry lemon filling onto one half of each pair, then sandwich together with the remaining second shell.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
[…] Blueberry Lemon Cheesecake Macarons Recipe […]