Description
Enjoy the delightful taste of homemade lemon macarons, featuring a crisp shell and a chewy interior, filled with zesty lemon buttercream. These elegant French treats are perfect for any occasion or a sweet everyday indulgence!
Ingredients
Scale
- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon lemon zest (from about 1 lemon)
- 1/4 teaspoon yellow food coloring (optional)
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for the filling)
Instructions
- Sift the almond flour and powdered sugar together into a large bowl, ideally twice, to ensure a fine texture.
- In a separate bowl, whip the egg whites at room temperature using a stand mixer or hand mixer on medium speed until frothy.
- Add the cream of tartar to the frothy egg whites and continue beating until soft peaks form.
- Gradually add the granulated sugar while beating the egg whites, then increase the speed to high and whip until stiff peaks form. The mixture should be glossy.
- Gently fold in the lemon zest and yellow food coloring (if using) into the meringue using a spatula.
- Carefully fold in the sifted almond flour and powdered sugar mixture until well combined. The batter should flow like lava and form a ribbon when lifted with a spatula.
- Line a baking sheet with parchment paper or a silicone mat, using a template for uniformity if desired.
- Transfer the macaron batter into a piping bag fitted with a round tip (about 1/2 inch in diameter).
- Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each.
- Tap the baking sheet on the counter to release air bubbles and create a smooth surface.
- Let the macarons sit at room temperature for 30-60 minutes until they form a skin and are no longer sticky to the touch.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15-20 minutes, keeping an eye on them to prevent browning. They are done when they have formed a foot and are firm to the touch.
- Allow the macarons to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the fresh lemon juice and lemon zest, mixing until the filling is smooth and fluffy.
- Pair the macaron shells by size.
- Pipe a dollop of lemon buttercream onto the flat side of one shell and sandwich it with another shell.
- Repeat until all macarons are assembled.
Notes
- Ensure egg whites are at room temperature for better volume.
- Sifting the dry ingredients is crucial for smooth shells.
- Allowing the macarons to dry before baking helps achieve the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes