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Blackberry Lemon Lavender Macarons (video)

lavender macarons with blackberry buttercream and lemon curd filling

Putting the ‘French’ into French macarons with these lavender macarons! These delicate French cookies are made with lavender flavored almond cookies, filled with a zesty and fruity blackberry buttercream and just a dollop of home-made lemon curd! You’re going to love the incredible flavor combination!

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Supplies & Tools for the Recipe

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How to Make Lavender Macaron Cookies

These delicate and delicious blackberry lavender macarons begin with almond cookies. Here’s how to make the cookie shells:

  1. Prepare the macaron batter first. Place the almond flour and confectioner’s sugar into a fine mesh sifter and sift the flour and sugar into a large bowl. Sift through twice if desired for a more smooth finish on the macarons.
  2. Place the eggs white and granulated sugar into a mixer bowl and whisk on high speed for 2 to 3 minutes, just until stiff peaks form; don’t overmix. Add the food coloring and lavender oil and mix again for about 20 seconds, just until incorporated. Transfer the egg whites into the dry ingredients. Use the ‘fold and flatten’ method, folding the meringue into the flour and flattening it against the mixing bowl. Fold until the batter reaches ribbon stage – it should ribbon of the spatula and settle down within 10 to 15 seconds.
  3. Line two large baking sheets with parchment paper or a silicone mat. Transfer the macaron batter into a pastry bag tipped with a simple round tip. Pipe 1-inch dollops of the batter onto the prepared paper, spacing about 1 1/2-inches apart. After piping the entire pan, tap the baking sheet again your work surface to release any trapped air bubbles. Allow the cookies to rest at room temperature for at least an hour, for a thin shell to form on the outside.
  4. Preheat the oven to 320F and bake the rested cookies for 18 to 19 minutes. Please note – each oven bakes slightly differently and because this recipe requires precise temperature, your oven temperature and baking time might vary by a few degrees and minutes. Allow the cookies to cool on the pan.

Tips for Making French Macarons

Here are few tips to help you with baking and enjoying these lavender cookies!

  • Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
  • I like to use the fold and flatten method. Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
  • Allow those macarons to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
  • If you are baking colored or white macarons on parchment paper and want to avoid a burnt or yellow bottom, line the bottom of pan with a silicon mat. I prefer to bake on parchment paper because I get better results but every oven bakes different so try both methods!
  • I recommend keeping these refrigerated for at least two days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least an hour before enjoying to allow the cookies to thaw and come up to room temperature.
lavender french macarons with lemon center on tray with lemons

Making the Blackberry Buttercream Filling

I love the flavor combination of blackberry and lavender so it seemed like the perfect filling for these lavender French macarons! For adding the most berry flavor, I add blackberry preserves to the buttercream.

  1. Place the softened butter, confectioner’s sugar, citric acid and food coloring into a large mixing bowl. Whisk on high speed with a mixer or hand whisk for 3 to 4 minutes, until the frosting is fluffy.
  2. Add the blackberry preserves last and mix for 5 to 10 seconds, just until incorporated.
  3. Place the frosting into the refrigerator to set for at least 30 minutes; do this while the cookies are baking and cooling.

The Lemon Curd Filling

And, for one last bit of flavor, I like to add a dollop of home-made lemon curd into the center of each cookie. If you don’t have the time to make the lemon curd, the bottled variety will also work well for this recipe.

  • Check out the recipe and video tutorial here.
close up of 5-ingredient lemon curd in jar
Homemade Lemon Curd Recipe

How to Make Blackberry Lavender Macarons with Lemon Filling

  1. To assemble the cookies, first pair them off by size. Transfer the buttercream into a pastry bag tipped with a star tip; I used French star tip #4. Pipe a ring of frosting onto the cookies, leaving the center empty.
  2. Pipe a dollop of lemon curd into the center, then sandwich the cookies together.
  3. Place the assembled cookies into the fridge to set for 30 minutes, then transfer into an airtight container and refrigerator for at least 1 day, allowing the cookies to mature.
  4. Remove the macarons from the fridge about 30 minutes before enjoying, to allow the frosting to soften.

More Recipes to Try!

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lavender macarons with blackberry buttercream and lemon curd filling

Blackberry Lemon Lavender Macarons recipe (video)

45 minutes prep + 18 minutes cook
20 servings
Amazing lavender macarons with blackberry buttercream and lemon curd filling!

Ingredients 
US Customary – Metric

For Lavender Macarons:

  • 1 2/3 cups confectioners sugar
  • 120 g fine almond flour
  • 100 g egg whites, about 3 large egg
  • 50 g white granulated sugar
  • 1/4 tsp purple powder food coloring
  • 4 to 5 drops edible lavender oil

For Blackberry Buttercream:

  • 1/2 cup unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1/2 tsp citric acid
  • purple food coloring
  • 3 tbsp seedless blackberry preserves

For Filling:

  • 1/4 cup lemon curd, See recipe below

Instructions

Making Macaron Cookies:

  • Prepare the macaron batter first. Place the almond flour and confectioner’s sugar into a fine mesh sifter and sift the flour and sugar into a large bowl. Sift through twice if desired for a more smooth finish on the macarons.
  • Place the eggs white and granulated sugar into a mixer bowl and whisk on high speed for 2 to 3 minutes, just until stiff peaks form; don't overmix. Add the food coloring and lavender oil and mix again for about 20 seconds, just until incorporated.
  • Transfer the egg whites into the dry ingredients. Use the 'fold and flatten' method, folding the meringue into the flour and flattening it against the mixing bowl. Fold until the batter reaches ribbon stage – it should ribbon of the spatula and settle down within 10 to 15 seconds.
  • Line two large baking sheets with parchment paper or a silicone mat. Transfer the macaron batter into a pastry bag tipped with a simple round tip. Pipe 1-inch dollops of the batter onto the prepared paper, spacing about 1 1/2-inches apart. After piping the entire pan, tap the baking sheet again your work surface to release any trapped air bubbles. Allow the cookies to rest at room temperature for at least an hour, for a thin shell to form on the outside.
  • Preheat the oven to 320F and bake the rested cookies for 18 to 19 minutes. Please note – each oven bakes slightly differently and because this recipe requires precise temperature, your oven temperature and baking time might vary by a few degrees and minutes. Allow the cookies to cool on the pan.

Blackberry Buttercream:

  • Meanwhile, prepare the blackberry buttercream. Place the softened butter, confectioner's sugar, citric acid and food coloring into a large mixing bowl. Whisk on high speed with a mixer or hand whisk for 3 to 4 minutes, until the frosting is fluffy.
  • Add the blackberry preserves last and mix for 5 to 10 seconds, just until incorporated. Place the frosting into the refrigerator to set for at least 30 minutes; do this while the cookies are baking and cooling.

Making Lemon Curd:

  • Follow instructions below for making lemon curd. You can make the lemon curd ahead of time and keep it stored in the fridge for up to a week. You can also use store-bought lemon curd.

Assembling the Cookies:

  • To assemble the cookies, first pair them off by size. Transfer the buttercream into a pastry bag tipped with a star tip; I used French star tip #4. Pipe a ring of frosting onto the cookies, leaving the center empty. Pipe a dollop of lemon curd into the center, then sandwich the cookies together.
  • Place the assembled cookies into the fridge to set for 30 minutes, then transfer into an airtight container and refrigerator for at least 1 day, allowing the cookies to mature. Remove the macarons from the fridge about 30 minutes before enjoying, to allow the frosting to soften.

Nutrition

Serving: 1cookie | Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 19mg | Potassium: 12mg | Fiber: 1g | Sugar: 22g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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close up of 5-ingredient lemon curd in jar

How to Make Easy Lemon Curd (video)

6 minutes prep + 5 minutes cook
36 tablespoons
Learn how to make the best and easiest lemon curd with just 5 ingredients!

Ingredients 
US Customary – Metric

  • 2/3 cup freshly-squeezed lemon juice
  • 2 eggs
  • 4 egg yolks
  • 1 cup white granulated sugar
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract

Instructions

  • This recipe makes 2 1/4 cups of lemon curd.
  • Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside.
  • In a separate glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the lemon juice; whisk to combine.
  • Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
  • Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator. Lemon curd can be stored in the fridge for up to 2 weeks.

Nutrition

Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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