I made these and they came out great. If you want the macarons to be exquisitely chewy, let them rest in the fridge with the curd overnight. They will taste best this way. The blueberry lemon curd is out of this world amazing. It truly has a strong taste of blueberries. Also, since the curd takes a while to set in the fridge, I recommend making it hours before you do the macarons. Thanks for the video!
This is by far one of my favorite recipes! I've mad3 it several times! Yesterday, I used the same method with oranges and cranberries and was very pleased with the results!
Hi! I just wanted to say that I made macarons for the first time following this recipe! I was so nervous because I'm not usually a very good baker. BUT THEY CAME OUT SO WELL! :D my cookies had feet and this blueberry lemon curd is sooooo good. I had the leftovers of the curd on a bagel with some cream cheese the next morning
made this 3 years ago, and this was the first recipe I tried.. turned out amazing! (a little too sweet) then I try other recipes and they don't turn out as well... don't know what I'm doing wrong with the other ones, but this is the only recipe I use.. because it works. lol ( I'm a beginner btw )
Just in case anyone's wondering, I made these and they turned out great! Definitely wait 30 min before baking and keep an eye on them in the oven 😊 Thank you for your videos!!!
Hi, how long did you bake them for? I baked mines for 15min and they burned browned, then I made a new batch and baked for 10-11 mins, I’m afraid I’m under baking them? Food contamination? They look nice and have decent feet and smooth tops!
Thank you for this video!!! I followed everything exact and nailed my first try at macarons and a curd in the same day. These came great and that curd is life girl 🤗
Just have to say that her macaron recipe is FOOLPROOF! First time I made them, they came out perfect. I tried another recipe after that and it failed so if you are new to macarons, just follow her recipe step by step. Also, the lemon-blueberry curd is amazing and one of my favorite fillings I have made so far!
You need both lemon juice and lemon zest. Lemon juice and lemon zest is to make the filling and lemon zest is for the topping too. But you are right 2 TBSP of lemon zest! You need quarter cup of lemon juice to make the filling.
Omg, I just made this blueberry curd using blueberries from my garden.. it is simple, easy to make and absolutely delicious! 😋 It's still in the fridge chilling but I can't wait to fill in my macarons. Thanks for sharing your recipe.
Tried this recipe today and they came out perfect!! thank you!! my first time making macaroons and i was worried since so much could go wrong!! wanna find a matcha flavor recipe next 😎
Hi, I love all of your videos! One thing : Can you please explain the proper storage for the macarons? How long do they last? Whats the best way to keep them fresh? Thank you :)
Delicious recipe, thank you for that! Just a little warning for everybody who uses celsius and not Fahrenheit--> The conversion in this video is not correct! I found that out the hard way-> by burning my first batch, haha..... anyways, in celsius it would be 145-150 degrees! :)
Curd 1. Put blueberries in pan on medium heat until mushy and bubbly. Break them up with a whisk. Put in separate bowl and mix with lemon juice 2. Beat eggs together 3. Simmer water and put butter in bowl over water. Add sugar until combined. Add blueberry mixture, lemon zest and eggs. Stir continuously for 10 min until thickened 4. Strain the mixture and put plastic wrap on it 5. Let the curd cool and put in the fridge for 2 hrs.
Thank you for the video! I really like your blueberry filling as it is not too much butter. I was looking for a jam-butter filling recipe! I will try making macarons for the first time of my life!
Hello, the correct conversion is 300ºF=148ºC I prefer 140ºC even if I leave for a minute longer but this prevents from having a tan on your Macarons. Thanks for your video. Cute & unpretentious ;)
Gilene Mereb132 actually you need a specific baking temperature, or else it's going to burn, and let's be real, it's much easier to just follow directions instead of converting :)
I really like your recipe for the filling so if I want to make it mango flavoured, can I substitute blueberries for mango? How about raspberries? Planning on making some this Saturday 😋☺️
Oh shit I watched you're mug cake vid when I was like 9 wanted to make some more and looked at ur channel congrats on 100k might be a bit late also u pretty af
Very delicious 😋 looking very very nice 🤩 I wish you more success in future 🌹 jazakallahu khair for sharing recipe ❤️ Allah bless you ❤️ good luck 👍🏻💖💖🇮🇳
I LOOOVE this video! You are so easy to watch and listen to. I’ve made this curd but with cranberries instead. I have one question, why does recipe call for one whole egg? Most curds I’ve seen only call for yolks. not complaining here because it came out fantastic but just curious as to what role the whites play! thank you!
I've been making macarons for a while and I've never seemed to get my shells to be perfectly round! Even with a template, haha. Maybe I'll try your recipe and see if it will make a difference.
This is the first time the macaron shells actually worked for me! I do have to say that 180°C is way too high. I have tried this recipe for pink macarons and their colour turned into brown.
I tried your recipe last night, but unfortunately the lemon zest I sprinkled on the top shells, it caused the shells to crack and become misshapen. The other tray, the bottom shells that I didn't put anything on top of, turned out fine. At what point in the video did you add the zest? After the skin has formed while resting, or right before putting into the oven? I put mine on them after I got both trays piped out. The blueberry lemon curd is delicious!
GeminiAmbience This may be a little late but; I tried to sprinkle lemon zest on my macarons today; first batch turned out cracked up (although the ingredients and batch was good). The second batch however turned out great without any cracks and a vibrant yellow color on the zest. I think the trick is to leave the zest to dry a bit, and sprinkle them on just before you put them in the oven (aka after you’ve left the macaroons to rest and they’ve formed a shell). That way there won’t be too much moisture cracking up the shell. And remember; the longer you leave them to rest, the better.
@Hannah michaels I don’t use this recipe for my macarons as I like to weight my ingredients. That way I can be sure that they turn out perfect almost every time. Precision is key when making macaroons and weighing them is always safer and easier. I use this recipe for all my macaroons, adding taste and color if I have to: mat.tv3.no/oppskrifter/idas-fristelser/sjokolademakroner-la-ida It’s Norwegian but easy to translate. It doesn’t say much about how hot the oven should be - I freehand it and put it on ca. 120 for 12 minutes maybe, but you can try it out yourself, and just keep a close watch on the oven. In the recipe I use I use exactly 110 g room tempered egg whites, which roughly is two eggs. Hope this helps!
Hi, I love this video and recipe and was wondering how to store these macarons? I would like to give them as a gift and wondered if they can be assembled and frozen or not. Thank you
Love the video and cant wait to try this out!! The end result looks lovely! But just a tiny thing is that, when you are mixing the dry ingredients into yout merengue I’m pretty sure that what you are doing is exactly deflating the mixture, isnt it? I thought that that was the pupose hahahahaha but I could totaly be wrong
I made these and they came out great. If you want the macarons to be exquisitely chewy, let them rest in the fridge with the curd overnight. They will taste best this way. The blueberry lemon curd is out of this world amazing. It truly has a strong taste of blueberries. Also, since the curd takes a while to set in the fridge, I recommend making it hours before you do the macarons. Thanks for the video!
Here's a new video for you guys! What's your favorite macaron flavor?
Let me know so I can make a video on it! :)
Lavender honey 👌🏽👌🏽👌🏽and pistachio 😍😍😍😍😍😍😍
Pistachio plzzzzz😭❤️
Can you do a coconut Raspberry?!
sweetco0kiepie raspberry would be great:)
raspberry! :)
I found this video like 4 years ago and still come back to it every time I want blueberry lemon curd!! :)
This is by far one of my favorite recipes! I've mad3 it several times! Yesterday, I used the same method with oranges and cranberries and was very pleased with the results!
yesss! blueberry lemon is such a great summer flavor duo :)
Made your recipe the other day. This was my first time making macaroons. They came out perfectly! Thanks for the video!
I can't believe she's that young and making all of these unique and amazing treats! Truly amazing!❤️❤️
Hi! I just wanted to say that I made macarons for the first time following this recipe! I was so nervous because I'm not usually a very good baker. BUT THEY CAME OUT SO WELL! :D my cookies had feet and this blueberry lemon curd is sooooo good. I had the leftovers of the curd on a bagel with some cream cheese the next morning
made this 3 years ago, and this was the first recipe I tried.. turned out amazing! (a little too sweet) then I try other recipes and they don't turn out as well... don't know what I'm doing wrong with the other ones, but this is the only recipe I use.. because it works. lol ( I'm a beginner btw )
Just in case anyone's wondering, I made these and they turned out great! Definitely wait 30 min before baking and keep an eye on them in the oven 😊 Thank you for your videos!!!
For the murrang, did you use normal sugar, or confectioners sugar? I tried making these today, and the murrang just isn't coming out right 😢
Hiba I used regular white granulated sugar. It needs to be added gradually and the egg whites should be room temp 😃
Hi, how long did you bake them for? I baked mines for 15min and they burned browned, then I made a new batch and baked for 10-11 mins, I’m afraid I’m under baking them? Food contamination? They look nice and have decent feet and smooth tops!
Thank you for this video!!! I followed everything exact and nailed my first try at macarons and a curd in the same day. These came great and that curd is life girl 🤗
Awww finally we see you. You are so lovely. I love your videos. Awesome content.
Just have to say that her macaron recipe is FOOLPROOF! First time I made them, they came out perfect. I tried another recipe after that and it failed so if you are new to macarons, just follow her recipe step by step. Also, the lemon-blueberry curd is amazing and one of my favorite fillings I have made so far!
This is literally the only recipe that worked for me, Tysm!!!
Omg! I found something lol! The description says 2 TBSP of lemon "juice" when it really should be lemon zest :) be careful guys!
You need both lemon juice and lemon zest. Lemon juice and lemon zest is to make the filling and lemon zest is for the topping too. But you are right 2 TBSP of lemon zest! You need quarter cup of lemon juice to make the filling.
Omg, I just made this blueberry curd using blueberries from my garden.. it is simple, easy to make and absolutely delicious! 😋 It's still in the fridge chilling but I can't wait to fill in my macarons. Thanks for sharing your recipe.
This is probably the most simple video on macarons I've seen yet!! Can't wait to try!!!
I just discovered your videos today and am so glad. You do such a good job explaining everything, it really helped me. Thanks 😁
Thank you so much for sharing your recipe with us! This macaron filling is my all time favorite and super easy to make!
I made these over the weekend. That blueberry lemon curd is incredible! Probably one of the best things I've ever tasted. Thank you for this recipe!
That looks delicious! I absolutely LOVE the flavor combo of blueberries and lemon. I'm definitely going to give these a try!
The filling is SO delicious! Thank you for the recipe!
I made these, and they were awesome! So sweet and tangy 😋 Loved the blueberry lemon flavor!
Thank you!
This is the EASIEST & BEST macaron recipe!!!! Thank you so much!!! You are a SUPER STAR!!!!
thank you so much for this. The curd is soooo good, I tried the first time today and can't wait to make some more again.
Great recipe! Made for Mother's Day and they were all gone instantly, lol! I love that blueberry lemon curd!
Best vid on how to i have come across!! Mine turned out great! Thank u!!♡♡♡
Razanne Shqeirat a tip is to put them into warm water for 5-10 min and they're good!
I love the video. I just started making these macarons and it’s fun. They are so much better the next day.
Tried this recipe today and they came out perfect!! thank you!! my first time making macaroons and i was worried since so much could go wrong!! wanna find a matcha flavor recipe next 😎
they look so nice and well eplained- thank you
Oh wow a lot of detail was put into this!
our macaron queen ♡♡♡
awesome video! Thanks
they taste sooooooooo good, especially the blueberry curd love it great recipe
It's nice to have macaron tutorials that use the US customary unit instead of metric because it's hard to convert between the two
I totally agreed with you..❤
Your channel is my favorite baking channel ever
Now that's being CREATIVE!! Love it!
Hi, I love all of your videos!
One thing : Can you please explain the proper storage for the macarons? How long do they last? Whats the best way to keep them fresh? Thank you :)
Delicious recipe, thank you for that!
Just a little warning for everybody who uses celsius and not Fahrenheit--> The conversion in this video is not correct! I found that out the hard way-> by burning my first batch, haha..... anyways, in celsius it would be 145-150 degrees! :)
Raspberry, blueberry, pistachio and moca macarons are my favourite
I tried these out yesterday and it was insanely good. Thanks for sharing!!
How much lemon juice did you add ?
is albustami 2 tbsp lemon zest and 1/4 cup lemon juice. I usually add more lemon juice to taste though :)
These look amazing! Totally want to try once I get more almond flour.
best blueberry fillings. so much loveeeee
Those are so pretty! I’ll have to try this
Curd
1. Put blueberries in pan on medium heat until mushy and bubbly. Break them up with a whisk. Put in separate bowl and mix with lemon juice
2. Beat eggs together
3. Simmer water and put butter in bowl over water. Add sugar until combined. Add blueberry mixture, lemon zest and eggs. Stir continuously for 10 min until thickened
4. Strain the mixture and put plastic wrap on it
5. Let the curd cool and put in the fridge for 2 hrs.
Great vid! I made these with a different recipe! But you are the best baker on UA-cam! GREAT job!!!!!
I love Blueberry Macarons! They're amazing!
Thank you for the video! I really like your blueberry filling as it is not too much butter. I was looking for a jam-butter filling recipe! I will try making macarons for the first time of my life!
Thank you for the video! I'm thinking of making it for a baby shower and I hope it will turn out like yours. I love your choice of color too!
These turned out so good. I could eat the blueberry lemon curd by itself!!! 🍋
OMG!!! You are so talented Amy!!!
Guys there's a mistake in the video where it says to bake the macarons at 300F/180 it should be 300F/155C
heyitsme yes you are right! Sorry about that I was so used to saying 350F/180C haha thank you :)
Omg i put my oven at 180 and omg its burnt ! 😂 shouldve browse through the comments before making it
Hello, the correct conversion is 300ºF=148ºC I prefer 140ºC even if I leave for a minute longer but this prevents from having a tan on your Macarons. Thanks for your video. Cute & unpretentious ;)
Gilene Mereb132 actually you need a specific baking temperature, or else it's going to burn, and let's be real, it's much easier to just follow directions instead of converting :)
no
Great combo can’t wait to try!!
Tried this recipe! Turned out great! Never made macrons but they are perfect!
That's amazing to hear !!!!
Oh my god !These macarons looks so good .
I will surely make them !!!😋😋😋
I really like your recipe for the filling so if I want to make it mango flavoured, can I substitute blueberries for mango? How about raspberries?
Planning on making some this Saturday 😋☺️
Yes , absolutely
This is such an easy recipe and I have all the ingredients so that's even better thanks for the vid
Snow day today! These are in the oven right now... hoping they turn out better than the first time I tried making macarons. Wish me luck!
thanks for teaching me how to make macrons, i can't wait for mine!!!
These made beautiful macs! Thanks for sharing your recipe! 🙌🏾
I have to say, out of all the videos I've watched. Yours is my favorite....perhaps its the music. Or maybe it's just you! Keep Baking Sweetie! Xo!
Just tried them today... they are delicious!!!
Oh shit I watched you're mug cake vid when I was like 9 wanted to make some more and looked at ur channel congrats on 100k might be a bit late also u pretty af
Very delicious 😋 looking very very nice 🤩 I wish you more success in future 🌹 jazakallahu khair for sharing recipe ❤️ Allah bless you ❤️ good luck 👍🏻💖💖🇮🇳
I planned making this for a girl i like >///
awww
Hahaha lol😂😂
HAMILTON (sorry)
So cute
I hope that she liked them 😊
Love you Amy! It's so great to see you!
This video is so helpful! I'm trying this recipe tonight!❤☺
0MG!!! I'm actually early!!! YASSS!!! BTW, awesome video!!!
Love your videos :) Thank you for making them.
Blåbær sitron curd:
135gr blåbær
0,6dl sitron juice
4 spisesjeer smør
2dl sukker
2 eggeplommer og ett helt egg.
Macaron shells
2,4dl melis
1,8dl mandelmel
2 eggehvite
0,6dl sukker
matfarge rød og blå
めっちゃ､きれいな色やん
I made these and they were amazing
Grii Zel b 89 this
Great recipe
i really like the coffee macrons can you please make them!
These look so delicious😍
You make this look so easy - I'm insanely jealous
I LOOOVE this video! You are so easy to watch and listen to. I’ve made this curd but with cranberries instead. I have one question, why does recipe call for one whole egg? Most curds I’ve seen only call for yolks. not complaining here because it came out fantastic but just curious as to what role the whites play! thank you!
This looks delicious! I can't wait to try this sometime
Aw these are so cute ! I wish I could bake but I suck! Cooking is more of my thing but great job !!! Soo adorable!
Wow what a beauty.
I've been making macarons for a while and I've never seemed to get my shells to be perfectly round! Even with a template, haha. Maybe I'll try your recipe and see if it will make a difference.
thank you for posting your recipes in description
I actually made the blueberry lemon curd it turned out really well
Im in love........... 😍😍😍😍
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with the macarons.
Thank you sooo much for this recipe i try it today there soooo good 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I love your blueberry lemon french macarons! and you're so cute! i really like your video. Keep going
Trying these tonight !
I love Sur la Table spatulas as well. :)
yay another macaron video！
it look so good and tasty
This is the first time the macaron shells actually worked for me! I do have to say that 180°C is way too high. I have tried this recipe for pink macarons and their colour turned into brown.
Great tutorial!
Thank yoyyyyuuuu you’re the best love your videos
By the way, in the description, she has lemon juice written twice. She means 2 tbsp of lemon zest.
I tried your recipe last night, but unfortunately the lemon zest I sprinkled on the top shells, it caused the shells to crack and become misshapen. The other tray, the bottom shells that I didn't put anything on top of, turned out fine. At what point in the video did you add the zest? After the skin has formed while resting, or right before putting into the oven? I put mine on them after I got both trays piped out.
The blueberry lemon curd is delicious!
GeminiAmbience This may be a little late but; I tried to sprinkle lemon zest on my macarons today; first batch turned out cracked up (although the ingredients and batch was good). The second batch however turned out great without any cracks and a vibrant yellow color on the zest. I think the trick is to leave the zest to dry a bit, and sprinkle them on just before you put them in the oven (aka after you’ve left the macaroons to rest and they’ve formed a shell). That way there won’t be too much moisture cracking up the shell. And remember; the longer you leave them to rest, the better.
@@Bussguide can i know the size of the eggs you used so that your batch turned out good? is it 2 big eggs or a medium ones?
@Hannah michaels I don’t use this recipe for my macarons as I like to weight my ingredients. That way I can be sure that they turn out perfect almost every time. Precision is key when making macaroons and weighing them is always safer and easier.
I use this recipe for all my macaroons, adding taste and color if I have to:
mat.tv3.no/oppskrifter/idas-fristelser/sjokolademakroner-la-ida
It’s Norwegian but easy to translate. It doesn’t say much about how hot the oven should be - I freehand it and put it on ca. 120 for 12 minutes maybe, but you can try it out yourself, and just keep a close watch on the oven.
In the recipe I use I use exactly 110 g room tempered egg whites, which roughly is two eggs. Hope this helps!
These are SO CUTEEEEE
Hi, I love this video and recipe and was wondering how to store these macarons? I would like to give them as a gift and wondered if they can be assembled and frozen or not. Thank you
Love the video and cant wait to try this out!! The end result looks lovely! But just a tiny thing is that, when you are mixing the dry ingredients into yout merengue I’m pretty sure that what you are doing is exactly deflating the mixture, isnt it? I thought that that was the pupose hahahahaha but I could totaly be wrong
Great job!
I switched the blueberries with strawberries and it came out perfect
Oh wow these look sensational, I love them. You have a wonderful channel