Lemon Blueberry Macarons #babyshower

Lemon Blueberry Macarons | chocolateandcarrots.com

Lemon Blueberry Macarons are the third flavor combination of macarons that I’ve ever made, following Chocolate Raspberry MacaronsΒ and S’mores Macarons. I’m relatively new to the world of macarons, but now that I’m here…there’s no turning back. Yay!

The macarons are such a sweet & delightful treat. Just the perfect dessert for a little celebration!


I’m so excited for Liz, her husband and their son on the upcoming arrival of their baby boy! I first met Liz, who writes at The Lemon Bowl, at Food Blog Forum 2013 and she is SO super sweet. In honor of her baby boy, I’ve teamed up with some amazing blogger friends to have this virtual baby shower for Liz!

Lemon Blueberry Macarons it is! πŸ˜€

Lemon Blueberry Macarons | chocolateandcarrots.com

The shells of the macarons are made with real lemons and the filling is made with fresh blueberries and lemons! Do you see the little specks of lemon zest throughout?

The beautiful thing about these macarons, even though they are made with lemon is that they aren’t tart, but still the lemon flavor remains. The sweetness shines through and the flavor combination of lemon and blueberry are winners in this little treat!

Bite-sized and beautiful for such a sweet celebration!

Lemon Blueberry Macarons | chocolateandcarrots.com

Without further adieu, you’ll find the rest of the lemon inspired foods from my fellow food bloggers and their celebrations for Liz and her little lemon. And just to reminisce with the kid in me…anyone recognize the quote below?

Blueberries | chocolateandcarrots.com

I can’t tell you how many times I had to watch that episode of Veggie Tales with my little sisters. πŸ˜€ So cute and fun!

Again, I’m so excited for you Liz and thank you all for celebrating with us!

Be sure to visit the rest of the amazing dishes that are at the virtual baby shower!




Main Dish


And of course be sure to get the recipe to these Lemon Blueberry Macarons below!

Lemon Blueberry Macarons | chocolateandcarrots.com

Lemon Blueberry Macarons

adapted from Better Homes & Gardens


  • 1 1/2 cups almond flour/meal
  • 1 1/4 cups powdered sugar
  • 1 tablespoon lemon zest
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • (filling) 1/4 cup reduced fat cream cheese, softened
  • (filling)Β 1 tablespoon butter, room temperature
  • (filling)Β 1 teaspoon agave nectar
  • (filling)Β 1 cup powdered sugar
  • (filling)Β 1 teaspoon lemon zest
  • (filling)Β 2 tablespoons blueberries, fresh or frozen (and thawed), mashed with a fork


  1. In a small bowl, whisk together the almond flour, powdered sugar and lemon zest.
  2. In a large bowl with an electric beater, beat the egg whites and vanilla until foamy. Slowly beat in the granulated sugar and continue to beat on high until it has reached soft peaks (when you lift the beater out the ends of the egg whites should curl, it may take a while of beating).
  3. Gently fold in the dry ingredients until just combined.
  4. Scoop the batter into a large pastry bag attached with a large round tip or a ziploc with a hole cut out of one end. Pipe out 1 tablespoon-sized circles, spaced one inch apart on a silicone mat or parchment paper covered baking sheet. Tap the baking sheet a few times to get the air bubbles out. Allow them to sit out at room temperature for 30 minutes.
  5. Preheat the oven to 325Β°F.
  6. Baking one sheet at a time, bake for 8-10 minutes until hardened but not light brown.
  7. Allow them to cool completely on the baking sheet on a cooling rack before slowly peeling back from the silicone or parchment.
  8. Beat the filling ingredients together with a spoon until combined.
  9. Match up like macaron shells and place a spoon full of filling between the shells to make a sandwich.
  10. Store in an airtight container.

Servings: 15 macarons


    1. I agree! Such a great flavor combination. If you get a chance to make them, I hope you enjoy them as much as I did! πŸ˜€ Thanks Amy!

  1. We adore Miss Madame Blueberry! Too funny that you added that adorable quote. Your pictures are absolutely gorgeous. I have yet to make a macaron myself… but with your recipe I might have to change that. πŸ˜‰

    1. She’s so funny! πŸ˜€ You should totally try them! You’re the queen baker, so you won’t have any trouble with them. πŸ˜€ P.S. I totally just edited your comment because you wrote ‘I have yet to make a macaroni myself’. I thought it was hilarious. I do that all the time! Anyway, thanks for your sweet comment Amanda!

      1. LOL!! Not only do I ALWAYS make some type of terrible spelling error, but I always forget to proofread! So thank you my dear, I appreciate the assist! πŸ™‚

    1. I added you. All you have to do is confirm now. Sorry for the confusion of where to find the subscription button. That’s one thing I’ll be fixing in my redesign coming soon! πŸ˜€ Have a great day Janet!

  2. You fold in the almond flour and sugar at soft peak stage? I normally do that at stiff peak! I’m intrigued!,

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