Lemon Blueberry Vegan Macarons

Lemon Blueberry Vegan French Macarons Recipe

Lemon Blueberry Vegan French Macarons Recipe

It has been some time since I have made a batch of vegan macarons, so I figured it was long overdue that I try a new macaron flavor combination. I have been dreaming about my lemon blueberry cake that I made a couple months ago, but with macarons on my mind, I thought I would switch it up and make lemon blueberry macarons. I used the same blueberry filling and lemon frosting that I did for the lemon berry cake, and piped it onto lemon flavored macaron shells. 

Lemon Blueberry Vegan French Macarons Recipe

Macaron Troubleshooting:


Macarons can be finicky little treats, but once you figure them out, the effort and trial and errors is all more than worth it - it has been for me anyways - I love making macarons, but it took me many failed batches before I learned how what oven temperature works best for me, how many pans I can bake at one time (spoiler alert: I've had the best success with just one pan at a time), and how to properly macaronage (aka mixing together the dry ingredients into the meringue). I have had many crazy things happen to my macarons, from spreading into a flat puddle of sticky aquafaba sugar, to lopsided macarons, and macarons that exploded out the sides, or right out of the top. My best suggestion if you are having some crazy macaron results and don't know what is going wrong, is to adjust the temperature ten degrees (whether you need to go higher or lower depends on what the issue is that needs to be resolved) and stop mixing your batter just before you think you should. Make sure your aquafaba is being whipped to a very stiff meringue before mixing in the almond flour. You can always mix your batter more if you need too, but you can't un-mix batter if it has been overmixed! 

If your macarons are exploding out the sides, try reducing the oven temperature. This could also mean your macarons have been over mixed. 
 
If your macarons are not developing feet, try drying the shells longer before baking, and/or turning the oven temperature up ten degrees. 

If your macarons are lopsided, try adjusting your piping technique: pipe the macarons straight from the top, not at an angle. Lopsided macarons could also be caused by convection oven or by using a fan in the drying process. 

If your macarons are exploding out the top, it is possible that you have overmixed your batter, and/or that it was not dried for long enough. Try letting your macarons dry under a fan for an extra thirty minutes before baking. I have also found that my macarons will get macaron nipples if I bake them on a lower oven rack. I have the best success when I bake the macarons on the second highest rack in the oven near the top. 

Lemon Blueberry Vegan French Macarons Recipe

These Lemon Blueberry Macarons are:


Vegan
Gluten Free
Egg Free
Dairy Free



Lemon Blueberry Vegan French Macarons Recipe

Here is The Home Baked Vegan's recipe for Lemon Blueberry Vegan Macarons:


Blueberry Filling:
1/2 Cup Sugar
1 Cup Blueberries 
2 Tbsp Lemon Juice
3 Tbsp Corn Starch
3 Tbsp Cold Water

Macaron Shells: 
3/4 Cup Aquafaba
1/4 tsp Cream of Tartar
1 tsp Vanilla Extract
1 1/4 Cup Sugar
1 Cup Almond Flour, finely ground
3/4 Cup Icing Sugar
1 tsp Lemon Extract
2-3 drops Food Coloring Gel - (optional) 

Lemon Frosting:
1/4 Cup Vegan Butter
1 Cup Icing Sugar
1 tsp Lemon Juice
1/2 tsp Lemon Extract
2-3 drops Food Coloring Gel - (optional)


Method:

Prepare the Blueberry Filling:

Over medium-high heat, in a small saucepan, stir together the blueberries, sugar, and lemon juice, until the sugar dissolves. 

In a small bowl, stir together the cornstarch and cold water until the cornstarch is all dissolved. 

Stir the cornstarch water into the blueberries, and bring to a boil. Boil for approximately 2-3 minutes, stirring constantly, until thickened. 

Remove from heat and transfer to a storage container to keep in the fridge and let cool while you prepare the macaron shells.


Prepare the Macaron Shells:

Sift together the almond flour & icing sugar. Set aside. 

In a stand mixer with a whisk attachment, whip the aquafaba on high. 

Add the cream of tartar when the aquafaba starts to get frothy.

Once the aquafaba reaches soft peaks, add the vanilla extract and lemon extract.

When the meringue reaches stiff peaks, continue whisking on high, and slowly add the sugar, one teaspoon at a time, until stiff glossy peaks form and all the sugar is incorporated. If you are using food coloring, add the drops food colouring now. 

Remove the bowl from the stand mixer, and sift the almond flour/icing sugar onto the meringue.

Using a rubber spatula, fold the ingredients together until combined and the batter resembles the consistency of pancake batter (the batter should flow off the spatula in a consistency that looks like ribbons when it's lifted away from the bowl).

Using a piping bag, pipe the batter into 1 1/2” circles, equally spaced out on a silicone lined baking sheet. 

Pop any visible air bubbles with a toothpick, then Let the baking sheet sit at room temperature for 30 minutes to an hour before baking.

Bake at 235°F for 30 minutes.

Remove the shells from the oven, and let cool at room temperature before removing from the pan.


While the macaron shells cool, prepare the frosting:

In a medium mixing bowl, use an electric mixer to cream together the vegan butter, lemon juice, and lemon extract. Add the icing sugar and food colouring, and beat until smooth. 


Assemble the macarons:

Use a piping bag to pipe a circle of frosting around the inside edge of a macaron shell. Fill the middle with blueberry filling, then sandwich it together with another macaron shell. 

Store in an airtight container in the refrigerator.

Enjoy! 



macarons, french macarons, vegan macarons, aquafaba macarons, lemon blueberry macarons
dessert, vegan, gluten free
French, Vegetarian, Vegan
Yield: 36
Author: Alexandra Tugade | The Home Baked Vegan
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Lemon Blueberry Vegan Macarons

Lemon Blueberry Vegan Macarons

Prep time: 1 hourCook time: 30 MTotal time: 1 H & 30 M
These Vegan French Macarons are lemon flavored, and filled with blueberry jam and lemon frosting. Vegan, Gluten Free

Ingredients:

Blueberry Filling
  • 1/4 Cup Sugar
  • 1/2 Cup Blueberries
  • 1 Tbsp Lemon Juice
  • 4 tsp  Corn Starch
  • 4 tsp Cold Water
Macaron Shells
  • 3/4 Cup Aquafaba
  • 1/4 tsp Cream of Tartar
  • 1 tsp Vanilla Extract
  • 1 1/4 Cup Sugar
  • 1 Cup Almond Flour, finely ground
  • 3/4 Cup Icing Sugar
  • 1 tsp Lemon Extract
  • 2-3 drops Food Coloring Gel - (optional)
Lemon Frosting
  • 1/4 Cup Vegan Butter
  • 1 Cup Icing Sugar
  • 1 tsp Lemon Juice
  • 1/2 tsp Lemon Extract
  • 2-3 drops Food Coloring Gel - (optional)

Instructions:

Prepare the Blueberry Filling
  1. Over medium-high heat, in a small saucepan, stir together the blueberries, sugar, and lemon juice, until the sugar dissolves.
  2. In a small bowl, stir together the cornstarch and cold water until the cornstarch is all dissolved.
  3. Stir the cornstarch water into the blueberries, and bring to a boil. Boil for approximately 2-3 minutes, stirring constantly, until thickened.
  4. Remove from heat and transfer to a storage container to keep in the fridge and let cool while you prepare the macaron shells.
Prepare the Macaron Shells
  1. Sift together the almond flour & icing sugar. Set aside.
  2. In a stand mixer with a whisk attachment, whip the aquafaba on high.
  3. Add the cream of tartar when the aquafaba starts to get frothy.
  4. Once the aquafaba reaches soft peaks, add the vanilla extract and lemon extract.
  5. When the meringue reaches stiff peaks, continue whisking on high, and slowly add the sugar, one teaspoon at a time, until stiff glossy peaks form and all the sugar is incorporated. If you are using food coloring, add the drops food colouring now.
  6. Remove the bowl from the stand mixer, and sift the almond flour/icing sugar onto the meringue.
  7. Using a rubber spatula, fold the ingredients together until combined and the batter resembles the consistency of pancake batter (the batter should flow off the spatula in a consistency that looks like ribbons when it's lifted away from the bowl).
  8. Using a piping bag, pipe the batter into 1 1/2” circles, equally spaced out on a silicone lined baking sheet.
  9. Pop any visible air bubbles with a toothpick, then Let the baking sheet sit at room temperature for 30 minutes to an hour before baking.
  10. Bake at 235°F for 30 minutes.
  11. Remove the shells from the oven, and let cool at room temperature before removing from the pan.
While the macaron shells cool, prepare the frosting:
  1. In a medium mixing bowl, use an electric mixer to cream together the vegan butter, lemon juice, and lemon extract. Add the icing sugar and food colouring, and beat until smooth.
Assemble the macarons:
  1. Use a piping bag to pipe a circle of frosting around the inside edge of a macaron shell. Fill the middle with blueberry filling, then sandwich it together with another macaron shell. 
  2. Store in an airtight container in the refrigerator.
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Lemon Blueberry Vegan Macarons

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