Description
Delicious and vibrant lemon-flavored macarons filled with a creamy lemon buttercream.
Ingredients
Scale
- 4 oz. confectioners sugar
- 2 oz. almond flour
- 1 oz. granulated sugar
- 2 oz. egg whites
- 1 tsp lemon extract
- 1/4 tsp salt
- 1 stick butter (at room temperature)
- 1 1/2 cups confectioners sugar (for filling)
- 1 tsp lemon extract (for filling)
- 1/2 tsp grated lemon peel
Instructions
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt and lemon extract.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up, making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees F and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron, it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Add in the lemon extract, lemon peel and mix until combined.
- Place in a piping bag with a star tip, and pipe a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.
Notes
- I recommend using Bob’s Red Mill almond flour for the best results.
- Let the macarons dry until a skin forms before baking; this helps achieve the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg