Description
Delicate and tangy lemon macarons with a creamy lemon buttercream filling, perfect for special occasions or as an elegant treat.
Ingredients
- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 tsp lemon zest
- 1/4 tsp cream of tartar
- Yellow food coloring (optional)
- 1/2 cup (115g) unsalted butter, softened (for filling)
- 1 1/4 cups (150g) powdered sugar (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tsp lemon zest (for filling)
Instructions
- Sift almond flour and powdered sugar together into a bowl; discard large bits.
- In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar and continue beating.
- Gradually add granulated sugar and beat until stiff peaks form. Add lemon zest and food coloring if using.
- Gently fold the dry ingredients into the meringue in batches until the batter flows like lava.
- Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto a lined baking sheet.
- Tap the tray firmly to remove air bubbles. Let sit for 30–60 minutes until a skin forms.
- Bake at 300°F (150°C) for 15–18 minutes. Let cool completely before removing.
- To make the filling, beat butter until creamy. Add powdered sugar, lemon juice, and zest; mix until smooth.
- Pipe the filling onto half the shells and sandwich with the remaining shells.
- Refrigerate for 24 hours to mature for best flavor and texture.
Notes
- Ensure egg whites are at room temperature for better meringue.
- Macaronage (folding) is crucial—don’t under or over mix.
- Mature macarons for better flavor and texture.