Delicious Lemon Macarons: A Sweet Treat to Savor
These lemon macarons are a delightful treat featuring zesty lemon flavor and elegant presentation, perfect for any occasion.
Ingredients
Scale
- 100gegg whites (room temperature)
- 100ggranulated sugar
- 100galmond flour (sifted)
- 100gpowdered sugar
- 0.5 tspcream of tartar
- yellow gel food coloring
- 115gunsalted butter (softened)
- 200gpowdered sugar (for filling)
- 1 tbsplemon juice
- 1 tsplemon zest
- (optional) 2 drops lemon extract
- 2large egg yolks
- 50gsugar
- 2 tbsplemon juice (for curd)
- 1 tsplemon zest (for curd)
- 30gunsalted butter (for curd)
Instructions
- Begin by sifting the almond flour and powdered sugar into a large mixing bowl using a fine mesh sieve. This critical step helps eliminate any lumps or coarse bits, ensuring a smooth and fine mixture. This mixture is essential for achieving the delicate texture of the macaron shells.
- In another bowl, beat the egg whites until they become foamy. Once foamy, add the cream of tartar, which stabilizes the egg whites during the whipping process. Gradually add the granulated sugar, continuing to whip the mixture until it forms stiff peaks. This may take a few minutes, so be patient. The goal is to achieve a glossy meringue that holds its shape when the whisk is lifted.
- Once you have your whipped egg whites, it’s time to add a drop or two of yellow gel food coloring for that signature lemon hue. Gently fold in the previously sifted dry ingredients using a spatula. Be careful during this step to avoid deflating the whipped egg whites; the batter should flow smoothly and resemble the consistency of flowing lava.
- Prepare to pipe the macarons by transferring your batter into a piping bag fitted with a round tip. On a silicone mat-lined baking tray, pipe small circles (about 1.5 inches in diameter) evenly spaced apart. After piping, tap the trays gently on the counter to release any trapped air bubbles, which can lead to cracked shells.
- Allow the piped macarons to rest for 30 to 60 minutes. This crucial step is where a skin forms on the tops of the macarons, which helps create the iconic ‘foot’ during baking. You’ll know they’re ready when they feel dry to the touch.
- Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes, watching for the characteristic foot to develop. Once baked, let them cool completely on the tray before attempting to remove them, as they are delicate at this stage.
- For the buttercream filling, beat softened butter until creamy and smooth in a bowl. Gradually add in the powdered sugar, lemon juice, and lemon zest, mixing until fluffy and well combined. If you’re leaning towards lemon curd, whisk the egg yolks and sugar together in a saucepan, then stir in the lemon juice and zest. Cook over medium heat until the mixture thickens, stirring continuously. Once thickened, remove from heat and incorporate the unsalted butter, straining to eliminate any lumps. Allow the curd to cool before using it as a filling.
- Pair the macaron shells together and fill one half with your chosen filling—be it the lemon buttercream or the lemon curd. Gently sandwich the two halves together while lightly pressing to allow the filling to distribute evenly without spilling out.
- For the best flavor and texture, it’s best to refrigerate the macarons for 24 to 48 hours. This resting period allows the flavors to meld and the shells to soften slightly, resulting in a more enjoyable bite.
Notes
Macarons are sensitive to humidity and require precise measurements; consider using a kitchen scale for best results.
Nutrition
- Calories: 90 kcal per macaron
- Protein: 1 g