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Lemon Macarons Recipe

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These delicate Lemon Macarons combine crisp almond meringue shells with a zesty and creamy lemon buttercream filling, offering a perfect balance of sweet and tangy flavors. Perfect for special occasions or an elegant treat, these macarons showcase classic French techniques paired with bright citrus notes.

Ingredients

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

Lemon Buttercream

  • 1/2 cup unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 3 tablespoons lemon curd

Instructions

  1. Prepare the Meringue: In a clean bowl, whisk the 4 egg whites with a pinch of salt until foamy. Add 1/2 teaspoon cream of tartar and continue whipping to soft peaks. Then, gradually add 1/3 cup granulated sugar while beating to achieve stiff, glossy peaks.
  2. Flavor and Color the Meringue: Gently fold in 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon extract, and 1-2 drops of yellow gel food coloring into the meringue, ensuring even distribution without deflating the mixture.
  3. Sift Dry Ingredients: Sift together 2 1/2 cups powdered sugar and 1 1/2 cups blanched almond flour to remove lumps and create a fine powder.
  4. Macaronage: Gently fold the sifted dry ingredients into the meringue in batches, using a spatula. Fold carefully to achieve a smooth batter that flows like lava—when lifted, it should fall off the spatula in a thick ribbon.
  5. Pipe the Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform 1.5-inch rounds onto a baking sheet lined with parchment paper or a silicone mat, spacing them well apart.
  6. Rest the Shells: Let the piped shells sit at room temperature for about 1 hour. This allows a dry skin to form on the surface, which is essential for developing the classic macaron ‘feet’ during baking.
  7. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes until they have risen and feet are visible around the edges. Allow them to cool completely on the baking sheet before removing.
  8. Prepare the Lemon Buttercream: In a bowl, beat 1/2 cup softened unsalted butter and 2 ounces softened cream cheese together until smooth and creamy. Gradually add 2 cups powdered sugar while mixing. Then add 2 teaspoons milk, 1 teaspoon vanilla extract, lemon zest from 2 lemons, and 3 tablespoons lemon curd. Beat until well combined and fluffy.
  9. Assemble the Macarons: Pair similar-sized macaron shells. Pipe a dollop of lemon buttercream onto the flat side of one shell and gently sandwich it with its partner. Repeat for all shells.
  10. Chill Before Serving: Refrigerate the assembled macarons for at least 30 minutes to allow the flavors to meld and the texture to set. Bring to room temperature before serving for best taste.

Notes

  • Ensure egg whites are at room temperature for better volume and stability when whipping.
  • Be gentle during folding to avoid deflating the meringue and losing the airy texture.
  • Resting the piped shells before baking is crucial for developing the characteristic smooth tops and feet.
  • You can substitute lemon extract with fresh lemon juice but adjust the quantity to avoid too much liquid.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
  • Allow macarons to come to room temperature before serving for the best texture and flavor.

Find it online: https://mealoria.com/lemon-macarons-recipe/