Blueberry Lemon Muffin Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 1/2 sticks (4 oz sticks) 4 oz sticks unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 2 tablespoons lemon juice freshly squeezed
- 1 cup blueberry jam approximately
The Crumble Topping
- 1/2 cup rolled oats make sure to use gluten free oats if you want to keep this recipe gluten free
- 3 tablespoons salted butter (divided) you’ll use 1 T. for the first part and 2 T. for the second part
- 1/4 cup brown sugar
- 1 shake cinnamon
- 1 pinch fine table salt
The Drizzle Topping
- 1/2 cup white chocolate
- 1/2 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. I like to make the top shell light blue and the bottom shell yellow. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Crumble Topping
- Put the oats and 1 tablespoon of butter in a pan over low heat.
- Toast these, stirring constantly, until they smell nutty.
- Remove the oats from the heat.
- In a separate pan on medium low heat, add 2 tablespoons of butter, brown sugar, and salt. Let it cook, stirring frequently until the brown sugar has melted a bit and it looks smooth.
- Add the oats we just toasted to the brown sugar/butter mixture, and stir until all the oats are coated.
- Keep stirring this (I like to use a heatproof spatula so the mixture doesn't stick to the bottom of the pan) until the brown sugar mixture starts to clump up on the oats.
- Remove the oat/brown sugar mixture from the heat and it will start to get crispier as it cools. If the clumps are too big to sprinkle, LIGHTLY pulse in a food processor
Make the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients (except the blueberry jam) and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag
Make the Topping
- Melt the white chocolate
- Add the vegetable oil and stir until smooth
Assemble the Macarons
- Pipe the filling around the edge of a macaron shell. Put a dollop of blueberry jam in the center, and sandwich another shell on top
- Drizzle the macarons with the white chocolate, sprinkle a generous amount of the crumble topping on top, and put in fridge
- Once the white chocolate has hardened, put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature". This filling is thicker so it will take a bit longer to mature
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes