If you love all things lemon, this is the cookie for you. A delicate lemon Macaron shell filled with light, tangy lemon buttercream. It’s the perfect pastry for these beautiful spring days!
Macarons are not hard to make, but it is imperative that you follow directions and measure your ingredients. I watched a few YouTube videos, got a “how to” book and finally participated in a virtual baking class. Holy smokes, I finally feel somewhat comfortable making these bad boys!
Feel free to check out my last Macaron post (Robin’s Egg Macarons) for links to videos and Macaron making resources. Heres a few tips:
- Make sure to measure out your ingredients using a food scale.
- SIFT your ingredients. Sifting the almond flour and powdered sugar removes lumps that will flatten out and run your macarons.
- Whisk the egg whites until your meringue has stiff peaks. You should be able to turn the whisk upside down without it falling off. Can you hold the bowl about your head upside down? If not, keep whisking.
- Remove air bubbles by tapping the baking sheet against your counter several times.
Lemon Macarons with Lemon Buttercream Filling
If you love all things lemon, this is the cookie for you. A delicate lemon Macaron shell filled with light, tangy lemon buttercream. It's the perfect pastry for these beautiful spring days!
Equipment
- Silicone Baking Sheet
- Cookie Sheet
- Flour Sifter
- Stand Mixer with whisk attachment
- Zester
- Piping Bags with wilton 1A tip
- Food Scale
Ingredients
- 135 g almong flour, sifted
- 120 g powdered sugar, sifted
- 100 g egg whites
- 100 g granulated sugar
- yellow food coloring, gel or powder
- zest from one lemon
- ¼ tsp lemon extract
Lemon Buttercream:
- 1 stick butter
- 2 tbsp milk
- 1 ½ cup powdered sugar
- 1 tsp vanilla
- ¼ tsp lemon extract
- zest from 1/2 lemon
Instructions
- Place egg whites in the bowl of a stand mixer with whisk attachment and begin whisking at medium speed. Once the egg whites are frothy and no longer a liquid substance, add the granulated sugar in gradually. Whip until a soft peak forms; this will take several minutes, about 10-15. Add the extracts, zest and food coloring at this time and whisk until incorporated.
- Sieve the almond flour and powdered sugar together. Fold this into the meringue in thirds, mixing until the batter has a lava-like consistency and forms a ribbon when falling from the spatula.
- Preheat oven to 325°. Once the batter is the correct consistency, fill 1/2 the piping bag fit with the 1A tip. Pipe circle onto silpat mat. Bang pan on the counter several times to remove air bubbles. Let sit for 15 minutes. Bake for 13-14 minutes. Cool completely before removing from mat.
Lemon Buttercream:
- Beat the butter until creamy and then add in the milk until incorporated. Gradually add in the powdered sugar and continue beating. Finally, add the extracts and zest. Continue beating until combined and thick. Pipe the buttercream onto half of the shells and sandwich to combine.
