Lemon Macarons
Lemon macaron recipe with tangy lemon buttercream
Equipment
- food processor
- sifter
- 1 round tip with a large hole
- 1 extra-large piping bag
- 1 small star tip
- 1 medium to large piping bag
- cookie sheets
- silicone baking mat(s) or parchment paper
- food scale (optional) (for weighing dry ingredients)
Ingredients
Cookie Shells
- 2 ¾ cups (275 g) almond flour
- 2 cups + 1 tablespoon (250 g) confectioners' (icing) sugar
- 6 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup + 1 tablespoon (210 g) castor or granulated sugar
- zest of 1 lemon
- 3-4 drops food-grade essential lemon oil (optional) (do not substitute lemon juice or extract)
- 2-3 drops yellow food gel coloring
- ½ large egg white, beaten until frothy
Buttercream Filling
- 1 ½ sticks (3/4 cup) butter, softened
- 3 ½ cups confectioners' (icing) sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cream or whole milk (add more if the buttercream is too stiff)
Instructions
Cookie Shells
- Line a baking sheet with a nonstick silicone baking mat or parchment paper. (See notes below to determine the best option.) This recipe will make enough macarons for several baking sheets.
- Using a food processor, combine almond flour and confectioners' sugar. Process until the mixture is finely ground. Sift the blended mixture, discarding any large almond pieces. Set aside.
- Using a mixing bowl and the whisk attachment, beat 6 egg whites until foamy. Add the cream of tartar and beat to dissolve it.
- Add 1/3 of the granulated sugar and beat for a minute until the sugar dissolves. Add half of the remaining sugar and beat for an additional minute. Then add the rest of the sugar and beat until firm, glossy peaks form, a couple of minutes or more.
- Mix in the lemon zest, essential oil, and a small amount of yellow gel coloring until well combined.
- Use a spatula to gently fold the dry ingredients into the egg whites. Mix well. The batter will be thick.
- In a separate bowl, use a hand whisk to beat the 1/2 egg white until it is frothy. Stir this egg into the almond mixture to moisten the batter.
- Snip the end of an extra-large piping bag and insert a round tip. Fill the bag with the macaron batter, fold the top to prevent spillage, and position it vertically over the baking sheet. Pipe 1 1/2-inch circles, leaving space between each for spreading.
- Gently tap each baking sheet on the counter as you finish piping a whole pan to spread the batter and remove air bubbles. Use a toothpick to burst any remaining bubbles. Allow the macarons to sit for about 30 minutes to form a skin on top. In dry climates, they may dry out faster, while in humid climates, it could take longer. Test for readiness by touching the surface. If the batter sticks to your finger, they are not ready and should sit longer. If no batter sticks to your finger, they are cured for baking.
- Preheat the oven to 300°F when the macarons are near the end of their curing time. Bake them for 14-17 minutes. Do not brown them, or they will lose their color. Cool them completely after baking.
- Remove the macarons gently by pulling the mat (or parchment paper) away from the shells. (They should not be sticky underneath, or they are underbaked.) Place the shells flat side up (upside down) on a large cutting board or another flat surface, matching the same-sized shells together.
Buttercream Filling
- Use an electric mixer to beat the butter until fluffy. Add the cream and lemon juice and beat until well mixed.
- Gradually add the confectioners' sugar, one cup at a time, beating after each addition until smooth. If the frosting is too stiff, add more cream. If it is too soft, add a little more sugar.
- Add the star tip to the large piping bag. Then, add the frosting to the bag. Pipe small stars on half of the cookie shells. Then, place similar-sized shells on the filling to form sandwich cookies.
Notes
Weighing Ingredients
Accurate measurements are vital for macaron success. For best results, weigh dry ingredients with a food scale; otherwise, measure carefully.Gel Colorings
Use a gel coloring that is not liquid. I recommend Wilton Lemon Yellow icing color for vibrant yellow cookies.Baking Options
You have three options for baking the macarons.- Use a Silpat-type nonstick baking mat. Some baking mats have circles printed on them for macaron making.
- Use parchment paper on a baking sheet. To help guide the size of the macarons, draw a circle on the parchment paper using a 1 1/2-inch round cup or another object, spacing the circles to allow for spreading. Place the parchment paper onto the baking sheet with the side you drew on facing down. You will be able to see the circles through the paper.
- Or use a silicone mat with macaron cavities. This type of mat has small cavities that you fill with batter, so the batter is uniform. Do not fill the cavities to the top; the batter might run over the rims and distort the macaron shapes. It is better to fill them almost full, then take a toothpick and spread the batter until you gain experience filling the cavities.
Baking Time
Individual baking time may need an adjustment of one or two minutes if multiple pans are baked at once. Rotate the pans between oven racks and turn them halfway through baking.Yield
This recipe makes about 50 macaron sandwich cookies.Storage
Macarons have a short shelf life, so freeze any leftovers in an airtight container. Separate each layer of cookies with waxed or parchment paper. They will keep in the freezer for a few months.Nutrition
Calories: 125kcalCarbohydrates: 24gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gTrans Fat: 0.001gCholesterol: 0.4mgSodium: 8mgPotassium: 11mgFiber: 1gSugar: 22gVitamin A: 5IUVitamin C: 0.3mgCalcium: 14mgIron: 0.3mg
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