Lemon Macarons
Lemon shaped macarons filled with homemade lemon curd and lemon buttercream. They are so fun to make!
Servings 24 macarons
Calories 30kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr yellow food coloring
Lemon Buttercream
- 113 gr (1 stick) unsalted butter room temperature
- 224 gr (2 cups) powdered sugar (sifted)
- 30 gr (2 tablespoon) fresh lemon juice
- pinch of salt
Instructions
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe round macaron shells on prepared baking mat. After pipping round macarons, pull out two little corners from each macaron with a toothpick or cookie scribe tool to create lemon shaped macaron shells.
- Top baking tray with pipped macarons a few times.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to make Lemon Buttercream
- To the bowl of stand mixer with whisk attachment add unsalted butter and whip on high speed for 2-3 minutes.
- Add powdered sugar (½ cup at the time and beating to incorporate between additions).
- Add pinch of salt and lemon juice.
- Beat for 2-3 minutes or until whipped and fluffy.
- Transfer buttercream to the pipping bag and fill macarons.
Nutrition
Serving: 1macaron | Calories: 30kcal