Description
Lemon Macarons feature light almond shells filled with lemon buttercream and a bright lemon curd center for a delicate French dessert.
Ingredients
Scale
- 4 large egg whites, room temperature
- Pinch of salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 to 2 drops yellow gel food coloring
- 1/3 cup granulated sugar
- 2 1/2 cups powdered sugar
- 1 1/2 cups blanched almond flour
- 1/2 cup unsalted butter, softened
- 2 ounces cream cheese, softened
- 2 cups powdered sugar, for buttercream
- 2 teaspoons milk
- 1 teaspoon vanilla extract, for buttercream
- Zest of 2 lemons
- 3 tablespoons lemon curd
Instructions
- Line 2 baking sheets with parchment paper and set them aside.
- Add the room-temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until foamy.
- Add the salt, cream of tartar, vanilla extract, lemon extract, and yellow gel food coloring.
- Slowly add the granulated sugar and beat for 4 to 5 minutes, until stiff peaks form.
- Sift the almond flour and powdered sugar into a separate bowl, then mix to combine.
- Transfer the whipped egg whites to a large bowl. Fold in one-third of the almond flour mixture until no dry streaks remain.
- Repeat with the second third and final third of the almond flour mixture, folding until the batter flows like thick brownie batter and forms a figure eight from the spatula.
- Fit a pastry bag with a round piping tip and fill it with the macaron batter.
- Pipe 1-inch rounds onto the prepared baking sheets, leaving 1 to 2 inches between each shell.
- Tap the baking sheets firmly on the counter about 10 times to release air bubbles.
- Let the macarons dry at room temperature for 30 to 50 minutes, until the tops no longer feel tacky.
- Preheat the oven to 300 degrees Fahrenheit on a conventional setting.
- Bake 1 tray at a time for 16 to 18 minutes, then let the shells cool completely.
- Beat the softened butter, cream cheese, powdered sugar, milk, vanilla extract, and lemon zest until light and creamy.
- Fit a pastry bag with a star tip and fill it with lemon buttercream.
- Flip half of the cooled shells over and pipe a buttercream border around each one.
- Fill the center of each buttercream ring with lemon curd.
- Top with the remaining macaron shells and chill before serving.
Notes
- Sift the almond flour and powdered sugar for smoother macaron shells.
- Do not overmix the batter after it reaches a slow-flowing figure-eight consistency.
- Resting time may take longer on humid days.
- Bake one tray at a time for the most even results.
- Let filled macarons mature in the refrigerator for 24 hours for the best texture.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 144
- Sugar: 20
- Sodium: 18
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 10