Celebrating June’s arrival and the beginning of summer with fresh berry macarons! These fresh fruit macarons are inspired by Ladurée’s Ispahan and the limited edition macaron they sold back in 2018. Unlike Ispahan’s raspberry and lychee, the summer variation features lime filling, fresh blackberries, blueberries, strawberries and edible gold. A combination of tart, fruity and sweet, dressed in soft lavender and delicate finishes, perfect for summertime and any gatherings you might have coming up, such as high tea, bridal showers and more! The macarons are also allergy friendly and free of gluten and dairy!
Summer Berry Macarons
Ladurée inspired french macarons filled with vegan lime frosting and studded with fresh blackberries, blueberries and strawberry. Garnished with edible gold. Dairy and Gluten free.
Laduree macaron inspiration
Ladurée is one of my favorite macaron bakeries. In the past I’ve made macarons inspired by Ladurée and have also made sugar cookies to match. After discovering the limited edition berry macarons from a few years back, I was inspired to make a similar batch, complete with leftover labels from the class I took last year.
They turned out so delicious, I’m sharing my take on the recipe so you can make them at home too!
How they taste
The summer berry macarons are bursting with seasonal flavor from the fresh fruit. The tart and creamy vegan lime frosting is a smart pairing for the sweet and juicy berries, and nutty and crisp almond shells. Together, the trio highlights the best produce of the season with the tang from the lime that balances the flavors beautifully!
How to make Summer Berry Macarons
Ispahan inspired macarons have slightly larger shells, so instead of piping small rounds of macaron batter, you’ll want to pipe prepared macaron batter into 3″ rounds. If you need step by step macaron baking instructions, check out my tutorial here. Ladurée uses a classic swirled shell for ispahan, but I just piped batter into simple rounds to keep things easy. Once the batter is piped, you can tap the trays to release air as usual. Then rest the shells for 30 minutes and bake in the oven for 13-15 minutes.
The lime frosting is vegan and made with organic shortening, icing sugar, lime juice, lime zest, salt and vanilla. This is the preferred filling I use, but buttercream or Swiss meringue BC would work well too.
Berry Macaron Assembly
The macarons are very easy to assemble so long as you have a variety of fresh berries on hand. Once the shells are baked and cooled, match them up. Place one shell on its back and squeeze a dollop of the lime filling into the center of the bottom shell so that it makes a 2″ mound. Stud the outside of the filling with fresh blackberries (top side up.) The blackberries should meet the edge of the macaron shell with enough filling to hold them in place. Place one blueberry in the center of the cream filling, top with one more dollop of filing. Then place the second shell on top of the filing to create a sandwich. Garnish with another dollop of frosting, fresh blackberry, sliced strawberry, blueberry and edible gold.
You can also check out the the quick how to video below for visual instruction.
Summer Berry Macarons
- Prep Time: 45
- Cook Time: 60
- Total Time: 1 hour 45 minutes
- Yield: 6-8 assembled macarons 1x
- Category: Baking
- Method: Macarons
- Cuisine: French
- Diet: Gluten Free
Description
Ladurée inspired french macarons filled with vegan lime frosting and studded with fresh blackberries, blueberries and strawberry. Garnished with edible gold. Dairy and Gluten free.
Ingredients
Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- ¼ tsp violet gel or powdered food coloring
Vegan Lime Frosting
- 3/4 cup organic shortening
- 1 1/4 cup confectioners sugar
- Zest from 1 lime
- Juice from 1/2 lime
- 1 tsp vanilla
- pinch of salt
Fresh Berries:
- 2 pints of fresh blackberries rinsed and patted dry. (about 5–6 per macaron + 1 garnish)
- 1 pint blueberries (2 blueberries per macaron
- Fresh strawberries sliced and patted dry
- Edible glitter
- Gold leaf
Instructions
Macaron shells:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Pour the gel or powdered food coloring into the 41 grams of measured egg whites and whisk until combined.
- Make a well in the center of the almond powder and icing sugar and pour colored egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined, making sure the syrup doesn’t touch the whisk.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Fold the batter in a circular motion, going around the edges of the bowl, then once through the center until all meringue has been fully incorporated and the batter runs off the spatula in a flowing consistency.
- **Be careful not to over-mix**
- Transfer batter to the prepped piping bag.
- Pipe 3″ rounds of batter 2″ apart on the baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and slightly firm. No batter comes off on fingers.
- Preheat oven from 300 to 305 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-15 minutes.
- Remove from oven and let fully cool before attempting to remove the shells from the silpat/parchment paper.
- Once macaron shells are completely cool, gently remove from parchment paper/silpat.
- They’re ready to assemble.
Lime filling:
- Mix shortening/vegan butter, icing sugar, lime zest, lime juice, salt and vanilla into the bowl of a mixer and mix until combined.
- Transfer filling to piping bag fitted with large circular round tip and set aside.
ASSEMBLY:
- Match up two baked and cooled macaron shells.
- Place one shell on its back and squeeze a dollop of the filling into the center of the bottom shell so that it makes a 2″ mound.
- Stud the outside of the filling with fresh blackberries (top side up.) The blackberries should meet the edge of the macaron shell with enough filling to hold them in place.
- Place a blueberry in the center of the filling, top with one more dollop of filing.
- Place the second shell on top of the filing to create a sandwich.
- Garnish with fresh blackberry, sliced strawberry, blueberry and gold leaf.
- Transfer to the fridge to mature for 24 hours.
- Pull from fridge 15 minutes prior to serving for the macarons to reach room temp.
- Serve individually.
- Eat like a regular macaron or cut in half and enjoy with a fork.
Keywords: how to make summer macarons, how to make French macarons, dairy and gluten free macarons, blackberry macarons, lime frosting, summer macaron flavors, holiday macarons, ispahan macarons
Maturing the macarons
As soon as the macarons have been filled, transfer them to the fridge for 12-24 hours to mature. Maturing allows the filling in the macarons to mingle and infuse into the the shells, for ultimate flavor and texture. Be mindful of sliced fruit. If fruit on top is sliced, the juices will break down the shells, so be sure to add sliced fruit right before serving.
Then serve the macarons individually on dessert plates. Because the macarons are oversized, they can be enjoyed with a fork or by hand!
They are sure to taste delicious however you choose to enjoy them!
If you plan to give these summer berry macarons a try this season, bookmark and save to Pinterest and be sure to tag me @poshlittledesigns on social media. Happy summer baking!
This post titled Summer Berry Macarons was seen first on Posh Little Designs. All Rights Reserved. 2022
These look absolutely adorable!
Thank you so much!