Lemon Blueberry Macarons

We’ve been trying to make macarons for awhile, but they are so intimidating and temperamental. We wanted to start 2012 off with a cooking challenge and finally got around to making these delicious lemon blueberry macarons. We used the recipe over at Food 52. They were on the sweet side so we balanced them out with blueberries. The second time we tried making macarons we cut out some of the sugar in the almond mix, but the cookies did not come out right. If you don’t like it too sweet, we’d recommend cutting out sugar in your filling and balancing it out with some berries.

Make sure it’s not too humid in your kitchen or house when you’re making macarons. They won’t set correctly if it’s too humid. Make sure your eggs are at room temperature before setting out to make macarons.

Ingredients, macarons are gluten-free.

Sifting, so tedious it should count as exercise.

Making the meringue. One day we'll have a nice Kitchenaid.

See the feet? If you have macaron feet, you know you're doing it right. Otherwise, start over. Also, Silpat is totally worth the splurge if you like to cook.

Just a lemon macaron.

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4 Responses to Lemon Blueberry Macarons

  1. Kristina says:

    I’ll have to try this! I’m always impressed by your culinary adventures.

  2. stephie grob says:

    YUM! and, oh hey steph luu! very nice blog, and vice nice recipe! hope you are well 🙂 xxoo

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