Lemon Blueberry Cake Macarons | ITALIAN METHOD Macaron Shells and Buttercream with Cake Inside!

Italian Meringue Macaron Shell Recipe
150g almond flour
150g powdered sugar
110g egg whites, room temperature, divided
140g sugar
40g water
food coloring, if desired, I used Lemon Yellow from AmeriColor
Directions:
- For extra smooth macaron shells, food process and/or sift your dry ingredients first.
- Combine the almond flour and powdered sugar if they aren’t already. Add in half (55g) of the egg whites, and mix until a paste forms. You can add in food coloring at this point if you want.
- Place the water then the sugar into a small sauce pan. If using water soluble food coloring, you can add it now. Bring the sugar to 118 degrees Celsius.
- When the sugar begins to boil, begin whipping the other half of the egg whites on low or medium low speed.
- When the sugar reaches 118 degrees C, take it off the heat. When the bubbles disappear, turn your mixer with the egg whites to high speed and slowly pour in the sugar. Pour against the side of your bowl, and stream in at a steady pace.
- Continue whipping on high or medium high speed until the meringue is stiff and has cooled to room temperature.
- Fold 1/3 or 1/4 of the meringue into the almond mixture. After that has been combined, continue adding in more meringue.
- Once everything is added in, finish the macaronage process by scraping the sides of the bowl and folding the batter over onto itself until it reaches the “ribbon” stage. The batter should flow off your spatula like a ribbon back into the bowl-it should not be thick and sticking to your spatula in a clump, and it shouldn’t be too watery.
- Use a piping bag and piping tip (I like 803-806) to pipe the batter onto your tray. I use a silpat, though you can use parchment paper or any number of other things.
- Rest the macarons on your counter until a skin forms. For me it takes about 20-25 minutes, thought it might be anywhere from 15 minutes to nearly an hour (If your macarons don’t have a skin after an hour, something is probably wrong)
- Bake the macarons at 300 degrees Fahrenheit for about 15-18 minutes. Cool completely on the tray before removing the shells, matching them in pairs, and filling the macarons.
Lemon Cake Italian Meringue Buttercream
Water 40g
Sugar 100g
Whites 90g
Butter ~300g
Vanilla TT (to taste)
Lemon Zest, about 1 lemon
Cake Mix (heat treated) about 2 T or to taste
- Bring the water and sugar to 118C and pour into the whipping whites. When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous. Add in the vanilla, lemon zest and cake mix. Taste the buttercream and add more of any flavor you like to suit your tastes.
REMINDER: depending on the brand of ingredients you use, particularly with butter, you may need to adjust the amounts of ingredients you use in your kitchen! That is why I write ~300g for butter and not "exactly 300g." If you are new to baking or making buttercream, please add your butter slowly and keep an eye on it. You might need as little as 200g, you might need more like 350g--and that is completely fine
Lemon Blueberry Cake
1 1/3 cup all purpose flour
2 tps baking soda
1/8 tsp salt
110g butter
1/2 cup whole milk
1 1/4 cup sugar
3 eggs
Lemon Zest, to taste
Frozen Blueberries, about 1 1/2 cups or to taste
Melt the butter with the whole milk and mix until homogenous. Set aside to cool slightly.
Whip the eggs and sugar on medium to medium high speed until they have tripled in size, look light and fluffy, pale in color, and form a ribbon-like texture when you remove the whisk from the bowl.
Toss the frozen blueberries with about one tablespoon of flour and separately combine the remaining dry ingredients.
Slowly pour the milk mixture into the egg mixture on low speed until completely combined. Mix in the dry ingredients until just combined, then stir in the blueberries.
Pour the batter into your prepared pans and bake. I used a 9x13" pan and baked it for 20-25 minutes at 350 F.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Because everyone uses such different amounts of fillings, I don't like to even speculate how many macarons each filling recipe will yield! To measure how much ganache you need for your batch of macarons, first weigh your standard macaron shell. Next, pipe the amount of ganache you like and weigh it again. Calculate the weight of ganache you will need for your batch of macarons, and adjust the recipe accordingly.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...

[@kenpeachy]

You are an absolute saint for these videos I know so many bakers will try to hide their process behind a paywall. Thanks for being so in depth!

[@MaddieBrehm]

I’m happy you’re enjoying them :) thanks for watching!

[@saidasaida5664]

Vous êtes la reine des macarons

[@dolorescherkewick1064]

I just love watching you!!!!!

[@MaddieBrehm]

Thank you so much! ☺️

[@user-bp2mi3no6m]

Thank you honey for wonderful video, it’s helpful

[@greatcaesarsghost5065]

Great video Maddie!

[@MaddieBrehm]

Thank you! 🥰

[@Ahbleza2007]

I can actually 6th sense the taste of these blueberry lemon, oh my gosh! BTW... I made so many different flavors from your channel during the holidays and after, I hope people realize the Macaron diet plan is a must! lol ;) Thank you Maddie

[@MaddieBrehm]

I’m so happy to hear that!! ♥️ you should definitely give these a try too! 🤤

[@Ahbleza2007]

@@MaddieBrehm Maddie, do you have a blueberry buttercream recipe, or should I use the buttercream recipe you have an add blueberries? Im wondering if the fresh blueberries will have added liquids. thank you! ( I'm making lemon Macarons with blueberry buttercream )

[@MrShinentwist]

Your piping technique is amazing! So smooth and calm

[@MaddieBrehm]

Thank you! It has taken a lot of practice haha

[@viktoriamicakova7868]

Big thank you !!! ❤

[@MaddieBrehm]

Thanks for watching! :)

[@_lemonacore_]

Yellow, this is absolutely fantastic. I was wondering how many servings/serving size for these? Again, thanks so much for this!

[@ronnamcdonald999]

Can you freeze these after you assemble?

[@monil4379]

Do you have a list on your blog of all of the necessary temperatures? For example the temperatures to remove the sugar from the stove (for each meringue version) and what temperature flour/ cake mix needs to be heated to in order to be heat treated? If you know of anywhere that has the information please let me know bc right now I’m trying to compile it all from various sites and videos. This video was great, thank you!

[@MaddieBrehm]

That information is both in the video if you watch it, and in my recipe in the description box if you read it! :)

[@DMBramblett]

Any recommendations for trying to do larger batches in a home kitchen? I'm wondering how long it's safe to leave batter in the bag, or mixed but not macaronaged batter in a covered bowl if trying to experiment with a bunch of colors? I find a 100g egg white batch will roughly fill 1.5 of my full sheet silicone templates (36x1.5" shells per sheet). By the time I box some up for friends, I don't have many left for myself. Working on finding the right batch size that gets me 2 full trays for normal bakes. But come holiday time, I'd like to make it rain shells, and minimize having to clean everything up and start from scratch.

[@DMBramblett]

Ps, your Macs are works of art.

[@MaddieBrehm]

Yep you can! I regularly make batches of 300 or 350g of egg whites in my home kitchen :) you can either pipe all your trays right away, or leave some in your piping bag or bowl covered with plastic wrap. Depending on which method works for you, you might be able to make even more of that at once as well :)

[@jennypetrakis8934]

Thank you very much for this informative tutorial. Just a couple of questions,what is the grams for the flour please.when your whipping the eggs how long do you generally mix it for. Thank you 😊

[@MaddieBrehm]

Thanks for watching! I kept the entire process in my video so all you need to do is look at the time stamp 😉 and the ingredient amounts are already in the description box!

[@lindaang7814]

Maddie, how many shells did this recipe made?

[@MaddieBrehm]

It really depends on the person, and how they pipe their macaron shells! Usually 50g whites = 24 shells or 12 finished macarons for me.

[@lindaang7814]

@@MaddieBrehm got it, thanks 😊 🙏

[@ufaalvaro]

Is italian sweeter than french methode?

[@MaddieBrehm]

Personally I don’t find much of a difference but it might depend on your personal taste :)