Description
This delightful Lemon Macarons recipe combines delicate French almond meringue shells with zesty citrus filling. Crisp exterior and creamy center promise a sublime dessert experience you’ll savor with each elegant bite.
Ingredients
Scale
- 4 egg whites, room temperature
- 1 ½ cups (180 g) blanched almond flour
- 2 ½ cups (300 g) powdered sugar
- ⅓ cup (67 g) granulated sugar
- ½ tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp lemon extract
- 1–2 drops yellow gel food coloring
- Pinch of salt
- ½ cup (113 g / 4 oz) unsalted butter, softened
- 2 oz (57 g) cream cheese, softened
- 2 cups (240 g) powdered sugar
- 2 tsps milk
- 1 tsp vanilla extract
- Zest of 2 lemons
- 3 tbsps lemon curd
Instructions
- Preparation: Line baking sheets with parchment paper, ensuring smooth, flat surfaces for precise macaron placement.
- Meringue Creation: Whip egg whites with salt, cream of tartar, vanilla and lemon extracts. Gradually add granulated sugar and yellow food coloring. Continue whipping until glossy, stiff peaks form with robust structure.
- Dry Ingredient Preparation: Pulse almond flour in food processor for ultra-fine consistency. Sift almond flour and powdered sugar together to create a uniform mixture.
- Batter Development: Fold dry ingredients into whipped egg whites using a delicate technique. Achieve a flowing consistency resembling molten lava. Confirm batter readiness by creating a figure 8 pattern that dissolves within seconds.
- Piping and Resting: Transfer batter to piping bag with round tip. Pipe uniform 1-inch circular mounds onto prepared sheets. Tap baking sheets against countertop to eliminate air pockets. Allow macarons to rest at room temperature, developing a protective skin to prevent cracking.
- Baking: Preheat oven to 300°F using conventional heating mode. Bake individual trays methodically, monitoring closely to achieve perfect golden edges. Cool completely before handling.
- Filling Preparation: Blend butter, cream cheese, powdered sugar, milk, vanilla extract, and lemon zest. Whip until light, airy, and intensely creamy.
- Assembly: Pipe buttercream along shell edges, placing lemon curd in the center. Sandwich with matching shells, creating elegant, balanced confections.
Notes
- Measure Precisely: Use digital kitchen scales for exact ingredient measurements to ensure macaron success.
- Control Egg White Texture: Whip egg whites to stiff, glossy peaks without overbeating, which can cause deflation and unstable shells.
- Master Macaronage Technique: Fold dry ingredients gently, using a figure 8 motion until batter flows like lava without losing air volume.
- Rest Before Baking: Allow piped macarons to develop a skin for 30-45 minutes, creating smooth, professional-looking shells with perfect feet.
- Prep Time: 45 min
- Cook Time: 18 min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 140
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg