Lemon Macarons

Title: Zesty Lemon Macarons: A Delightful Citrus Treat 🍋

Introduction:

There’s something truly special about macarons—their delicate, crisp shell, the chewy interior, and the burst of flavor that makes each bite a small moment of bliss. Today, we’re taking a zesty turn with these vibrant Lemon Macarons. Perfect for spring, summer, or whenever you need a little sunshine in your life, these macarons are filled with a luscious lemon buttercream and a surprise dollop of lemon curd. Let’s dive into the recipe!

Lemon Macarons Recipe

Ingredients:

For the Lemon Macarons:

• 4 egg whites, room temperature 🥚
• Pinch of salt 🧂
• 1/2 tsp cream of tartar 🍮
• 1/2 tsp vanilla extract 🌿
• 1/2 tsp lemon extract 🍋
• 1-2 drops yellow gel food coloring 🌈
• 1/3 cup granulated sugar 🍚
• 2 1/2 cups powdered sugar 🍧
• 1 1/2 cups blanched almond flour 🌰

For the Lemon Buttercream:

• 1/2 cup unsalted butter, softened 🧈
• 2 oz cream cheese, softened 🧀
• 2 cups powdered sugar 🍧
• 2 tsp milk 🥛
• 1 tsp vanilla extract 🌿
• Zest of 2 lemons 🍋
• 3 tbsp lemon curd 🍯

Instructions:

Step 1: Prepare Your Baking Sheets

1. Line 2 baking sheets with parchment paper and set them aside. 📄

Step 2: Make the Macaron Batter

2. In the bowl of a stand mixer, add 4 room temperature egg whites. Using the whisk attachment, beat at high speed until foamy. Add a pinch of salt, 1/2 tsp cream of tartar, 1/2 tsp vanilla extract, and 1/2 tsp lemon extract.
3. Gradually add 1/3 cup granulated sugar and 1-2 drops of yellow food coloring. Continue beating for 4-5 minutes until stiff peaks form. 🎨

Step 3: Prepare the Dry Ingredients

4. Sift 1 1/2 cups blanched almond flour and 2 1/2 cups powdered sugar into a bowl. Mix to combine. (Optional: Pulse the almond flour in a food processor to make it super fine for smoother macarons.) 🌰

Step 4: Fold the Ingredients Together

5. In a large bowl, gently fold the whisked egg whites into the almond flour and powdered sugar mixture in thirds. Fold until the batter reaches a consistency similar to brownie batter. Be careful not to overmix; the batter should form a figure 8 when dripped from the spatula. 🔄

Step 5: Pipe the Macarons

6. Prepare a piping bag with a round piping tip (such as Wilton 1A) and fill it with the macaron batter. Pipe 1-inch mounds onto the prepared baking sheets, leaving 1-2 inches between each. 🍪
7. Firmly tap the baking sheets on the counter about 10 times to release any air bubbles. 💥

Step 6: Let the Macarons Dry

8. Let the macarons dry at room temperature for 30-50 minutes or until they are no longer tacky to the touch. (Dry time may vary depending on humidity.) 🌬️

Step 7: Bake the Macarons

9. Preheat your oven to 300°F (150°C) on the conventional setting. Avoid using the fan setting if your oven has one. 🔥
10. Bake one tray at a time for 16-18 minutes. Be cautious not to underbake, as they may stick to the parchment paper. Adjust baking time for the second batch as needed. Once baked, let the macarons cool to room temperature. ⏲️

Step 8: Prepare the Lemon Buttercream

11. In a large bowl, combine 1/2 cup softened butter, 2 oz softened cream cheese, 2 cups powdered sugar, 2 tsp milk, 1 tsp vanilla extract, and the zest of 2 lemons. Use an electric hand mixer to beat until light and creamy. 🍋

Step 9: Assemble the Macarons

12. Prepare a piping bag with a Wilton 21 star piping tip and fill it with the lemon buttercream. Flip half of the cooled macaron shells over and pipe a border of buttercream around the edge. Fill the center with your favorite lemon curd, then top with the remaining shells to complete the macarons. 🌟

Step 10: Enjoy!

13. Your Lemon Macarons are ready to be enjoyed! 🍋😋

Conclusion:

Lemon Macarons are a delightful treat that combines the elegance of French patisserie with the bright, tangy flavors of lemon. Whether you’re making these for a special occasion or simply to enjoy with a cup of tea, they are sure to impress.

Prep Time: 45 min
Cooking Time: 18 min
Total Time: 1 hour 3 min
Servings: 24 macarons

Don’t forget to share your baking adventures with us! We’d love to see your creations. Happy baking! 🧁✨

Lemon Macarons 🍋

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• Author: Dulcia
• Total Time: 1 hour 3 min
• Yield: 24 1x

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Ingredients

Scale 1x2x3x

For the Lemon Macarons:

4 egg whites, room temperature 🥚
Pinch of salt 🧂
1/2 tsp cream of tartar 🍮
1/2 tsp vanilla extract 🌿
1/2 tsp lemon extract 🍋
1–2 drops yellow gel food coloring 🌈
1/3 cup granulated sugar 🍚
2 1/2 cups powdered sugar 🍧
1 1/2 cups blanched almond flour 🌰
For the Lemon Buttercream:

1/2 cup unsalted butter, softened 🧈
2 oz cream cheese, softened 🧀
2 cups powdered sugar 🍧
2 tsp milk 🥛
1 tsp vanilla extract 🌿
Zest of 2 lemons 🍋
3 tbsp lemon curd 🍯

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Instructions

1️⃣ Line 2 baking sheets with parchment paper and set them aside. 📄

2️⃣ Add 4 room temperature egg whites into the bowl of a stand mixer. Using the whisk attachment, beat at high speed. Add a pinch of salt, 1/2 tsp cream of tartar, 1/2 tsp vanilla extract, and 1/2 tsp lemon extract. When the egg whites become foamy, slowly add 1/3 cup granulated sugar and 1-2 drops of yellow food coloring. Continue beating for 4-5 minutes until stiff peaks form. 🎨

3️⃣ Sift 1 1/2 cups blanched almond flour and 2 1/2 cups powdered sugar into a bowl and mix to combine. (Optional: Pulse the almond flour in a food processor to make it super fine for smoother macarons.) 🌰

4️⃣ Add the whisked egg whites into a large bowl, then gradually fold in the almond flour and powdered sugar mixture in thirds. Fold the macaron batter until it reaches a consistency similar to brownie batter. Be careful not to overmix; the batter should form a figure 8 when dripped from the spatula. 🔄

5️⃣ Prepare a piping bag with a round piping tip (such as Wilton 1A) and fill it with the macaron batter. Pipe 1-inch mounds onto the prepared baking sheets, leaving 1-2 inches between each. 🍪

6️⃣ Firmly tap the baking sheets on the counter about 10 times to release any air bubbles. 💥

7️⃣ Let the macarons dry at room temperature for 30-50 minutes or until they are no longer tacky to the touch. (Dry time may vary depending on humidity.) 🌬️

8️⃣ Preheat your oven to 300°F (150°C) on the conventional setting. Avoid using the fan setting if your oven has one. 🔥

9️⃣ Bake one tray at a time for 16-18 minutes. Be cautious not to underbake, as they may stick to the parchment paper. Adjust baking time for the second batch as needed. Once baked, let the macarons cool to room temperature. ⏲️

🔟 To make the lemon buttercream, combine 1/2 cup softened butter, 2 oz softened cream cheese, 2 cups powdered sugar, 2 tsp milk, 1 tsp vanilla extract, and the zest of 2 lemons in a large bowl. Use an electric hand mixer to beat until light and creamy. 🍋

1️⃣1️⃣ Prepare a piping bag with a Wilton 21 star piping tip and fill it with the lemon buttercream. Flip half of the cooled macaron shells over and pipe a border of buttercream around the edge. Fill the center with your favorite lemon curd, then top with the remaining shells to complete the macarons. 🌟

Enjoy your delightful Lemon Macarons! 🍋😋

• Prep Time: 45 min
• Cook Time: 18 min