Lemon Blueberry Macarons


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I really, really, really cannot get enough of macarons. They’re 100% my favourite thing to make, which is good because my trusty taste-testers can’t get enough of them either!


A few of these made their way to my physical therapy appointment with me last week and they were a hit! Even someone who doesn’t like lemon loved these so you know they’re good 😉


I probably should have waited to give them to my PT crew until after I was done with my appointment. If I had known they were going to make me scrunch a towel and pick up marbles with my toes while leaning over the parallel bars to watch me, I might not have let them have them.

Live and learn.


Towel scrunching and marble picking up aside, these macarons are a fresh burst of summer flavour.

Blueberry infused buttercream around a dollop of fresh, bright lemon curd. It’s the kind of treat summer is made for.


We’re making them both from scratch because we’re slight overachievers. Cook down some blueberries and water to make some sweet blueberry juice for the buttercream. Fresh lemon juice and zest make a light, bright, fresh, slightly tart lemon curd.

It’s the stuff dreams are made of.

If they could heal bad knees there would be no stopping them!


Lemon Blueberry Macarons

Yield: about 40 macarons


  • 200g almond flour
  • 200g powdered sugar
  • 200g sugar
  • 2 1/2 fl. oz. water
  • 160g egg whites, separated into 80g
  • Yellow gel food colouring (optional)
    Blueberry Buttercream:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 cup blueberries
  • 1/2 cup water
    Lemon Curd:
  • 1.6 oz. lemon juice
  • Zest of 1 lemon (optional)
  • 2.6 oz. sugar
  • 1 egg yolk
  • 1.6 oz. egg
  • 2 oz. butter


  1. Put almond flour and powdered sugar in food processor and process until fine. Sift into a bowl and set aside.
  2. In a saucepan, bring water and sugar to a boil (do not stir). Make sure mixture doesn’t go above 240°F.
  3. In a mixer, gently beat 80g egg whites to soft peaks. When sugar mixture reaches 220°F, increase beater speed. When syrup reaches 240°F remove from heat and pour in a thin stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
  4. While the meringue is beating, combine the sifted ingredients and the remaining 80g egg whites to form an almond paste. If adding colour, add it to the paste before adding meringue.
  5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste to loosen it up. Then add remaining meringue, carefully working the batter.
  6. Fit a piping bag with a large, round tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms on your countertop and let rest for at least 30 minutes.
  7. Preheat oven to 300°F. Bake for 14 minutes.
    Blueberry Buttercream:
  1. Combine blueberries and water in a saucepan. Cook for 8-10 minutes, until blueberries breakdown and it starts to resemble a sauce. Sieve into a bowl so just the juices remain. Let cool.
  2. Beat together butter and sifted powdered sugar. Add in cooled blueberry juices and continue to beat. If too thin, add more powdered sugar until it reaches your desired piping consistency.
    Lemon Curd:
  1. Heat the lemon juice in a saucepan. In a separate bowl, whisk together the lemon zest, eggs and sugar.
  2. Once lemon juice is hot temper the eggs with it, pouring slowly and whisking constantly. Transfer back to a saucepan and cook until thick. Remove from heat, add butter, combine, and chill until ready to use.
  1. Pair up shells. On one half of each pair, pipe a ring of buttercream along the outer edge of the shell. Fill buttercream ring with a dollop of lemon curd and sandwich together. Keep refrigerated in an airtight container.


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