Description
French lemon macarons offer a delicate dance of citrus and sweetness, merging crisp almond meringue shells with zesty lemon buttercream. Delicate yet bold, these elegant treats will transport you to Parisian patisseries with one sublime bite.
Ingredients
Scale
Lemon Macarons
Main Ingredients:
- 1 ½ cups blanched almond flour
- 4 egg whites, room temperature
- 2 ½ cups powdered sugar
- ⅓ cup granulated sugar
Flavor and Color Enhancers:
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1–2 drops yellow gel food coloring
- Pinch of salt
Lemon Buttercream Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 2 ounces (57 grams) cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 3 tablespoons lemon curd
Instructions
- Meticulously line two baking sheets with parchment paper, ensuring smooth, flat surfaces for precise macaron placement.
- In a stand mixer, whip room temperature egg whites using the whisk attachment. Introduce salt, cream of tartar, vanilla and lemon extracts. As the mixture becomes frothy, gradually incorporate granulated sugar and yellow food coloring. Whip continuously until glossy, stiff peaks emerge with robust structure.
- Sift almond flour and powdered sugar together, creating a delicate, uniform mixture. For enhanced texture, briefly pulse almond flour in a food processor to achieve ultra-fine consistency.
- Gently fold the dry ingredients into whipped egg whites, incorporating in gradual thirds. Maintain a delicate technique, aiming for a flowing consistency resembling molten lava. Test batter readiness by creating a figure 8 pattern that dissolves within seconds.
- Transfer batter into a piping bag fitted with a round tip. Pipe uniform 1-inch circular mounds onto prepared sheets, maintaining consistent spacing between each macaron.
- Eliminate potential air pockets by tapping baking sheets firmly against the countertop, creating smooth, professional shells.
- Allow macarons to rest at ambient temperature, developing a protective skin. This crucial drying phase prevents cracking during baking and ensures elegant, crisp exteriors.
- Calibrate oven to 300°F, utilizing conventional heating mode. Avoid convection settings to preserve delicate macaron architecture.
- Bake individual trays methodically, monitoring closely to achieve perfect golden edges. Cool completely before handling to prevent structural damage.
- Craft luxurious lemon buttercream by blending butter, cream cheese, powdered sugar, milk, vanilla extract, and lemon zest. Whip until light, airy, and intensely creamy.
- Assemble macarons by piping buttercream along shell edges, strategically placing lemon curd in the center. Delicately sandwich with matching shells, creating elegant, balanced confections.
Notes
- Master the art of precise egg white whipping by ensuring they reach stiff, glossy peaks without overbeating, which can cause a grainy texture.
- Control humidity and room temperature carefully, as macarons are delicate and sensitive to environmental conditions during preparation and drying.
- Achieve the perfect macaron consistency by using the “figure 8” test, where batter should flow smoothly and form a figure 8 before settling.
- Tap baking sheets firmly to eliminate air bubbles, preventing cracked shells and ensuring smooth, professional-looking macarons.
- Use room temperature ingredients for better incorporation and smoother batter, especially with egg whites and butter.
- Allow sufficient drying time before baking to create the signature macaron “feet” and prevent cracking during the baking process.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 23 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg