Lemon Blueberry Cake Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 1/2 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
Macaron 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
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 and pipe onto the cooled macaron shells
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 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