Pink Lemonade Macarons

by elyn_ryn

Pucker up! These little heart macarons have a delightful lemonade flavor. This cookie is crunchy on the outside and chewy on the inside with a lemon buttercream zing.

One way to achieve a perfectly smooth cookie is to keep the outside shell from cracking during baking. To do this, let the macarons dry to the touch before baking. After placing the macarons on the cooking mat or cookie sheet, let them sit for at least 20 minutes. Then test them by touching one. If the cookie batter sticks to your finger, they need to dry for a longer time. On a humid day, it might take an hour for the macarons to form a dry shell on top.

To remove air bubbles from the cookies before you bake them, tap the cookie sheet on a countertop. As you tap, you will see air bubbles rise to the top of the cookies and pop. Tapping also helps smooth the batter so that the cookies are not rough and lumpy.

To color the macaron shells, always use gel food coloring instead of liquid coloring. A liquid coloring can put too much extra water into the batter. To achieve a blush color like these macarons, use one to two drops of pink gel coloring. For thicker paste-like gels, use the tip of a sharp knife or the tip of a toothpick to pick up some gel color. Always start with a small amount of food coloring and build on it to achieve the perfect color.

Also, there is always some confusion about whether this cookie is a macaron or macaroon. It is a mac-a-ron with the last part of the word ending in -ron and pronounced like the name Ron. Macarons are meringue-based cookies, and macaroons (its cousin) are coconut-based cookies that do not have colorful shells.

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Pink Lemonade Macarons
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 12-15 minutes
Passive Time 45 minutes
Servings
sandwich cookies
Ingredients
Cookies
Lemon Buttercream
Prep Time 30 minutes
Cook Time 12-15 minutes
Passive Time 45 minutes
Servings
sandwich cookies
Ingredients
Cookies
Lemon Buttercream
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cookies
  1. In a medium bowl, sift together almond flour and powdered sugar, discarding any almond pieces that will not sift. Repeat. Set sifted ingredients aside.
  2. In a large clean mixing bowl with the mixer’s whisk attachment, beat egg whites on medium speed until foamy. Beat in the cream of tartar. Add the granulated sugar one tablespoon at a time while continuing to beat. Then increase the speed to medium-high and beat until stiff peaks form. To check for stiff peaks, detach and turn the whisk upside down. The peak is stiff if it stands up straight up without collapsing.
  3. Add lemon essential oil, lemon juice, and pink food coloring gel. Beat on medium speed for one more minute until pink.
  4. Add 1/2 of the sifted almond flour/sugar mixture to the whipped egg whites and mix until mostly incorporated. Then add the remaining almond flour mixture. Gently fold the mixture, running the spatula clockwise up around the sides. Do not overmix. Test to see if the batter is ready by picking up a dollop of batter on the spatula and dropping it back into the bowl. The dropped batter should take 30 seconds to flatten back into the bowl batter. If not, fold again, test, and repeat. Once your test dollop smooths out in 30 seconds, STOP folding. If overfolded, the mixture will be runny and will make hard, flat cookies.
  5. Transfer the batter into a pastry bag with a large round tip or into a gallon zipper bag with the corner cut off. Pipe 1.5-inch hearts onto the macaron mat in the indentations provided. Fill the entire heart. If needed, use a toothpick to spread the batter to completely fill the hearts.
  6. Tap the baking sheets firmly on the counter a few times to remove any air bubbles. Let the macarons dry out 30-45 minutes to form a skin on top. Test by touching. If no batter sticks to your finger, they are ready. If not, let them sit a little longer and test again.
  7. Preheat the oven to 300°F. Bake the macarons for 12-15 minutes on the middle rack, rotating the cooking sheet after half the cooking time. Keep a check and do not let them brown or they will lose their pink color and overcook. They are done if they feel hard and you can detach one easily from the mat.
  8. Cool completely. Then carefully remove cookies from the mat by pulling the mat away from the cookie.
Buttercream
  1. In a clean mixing bowl with the whisk attachment, beat the butter until fluffy.
  2. Add powdered sugar, cream, lemon juice, lemon zest, and vanilla extract and beat until well combined. Pipe frosting on half of the macaron cookies and then add the other cookie halves to make a sandwich cookie. Macarons can be frozen in an airtight container for up to 5 months.
Recipe Notes

Click here to link to a silicon mat that I used to make these heart-shaped macarons.

 

 

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