Lemon Macarons

🧂 Ingredients

• 125 grams almond flour

  (about 1¼ cup + 2 tsp)
• 125 grams confectioners sugar

  (about 1¼ cup + 1 tsp)
• 100 grams egg whites

  (about 3-4 large eggs, room temperature)
• ½ teaspoon lemon extract

  (optional)
• ¼ teaspoon cream of tartar
• 80 grams sugar

  (about ⅓ cup + 1 tsp)
• yellow gel food coloring

  (optional)
• ½ cup sugar
• 1½ large eggs
• ¼ cup butter

  (melted)
• ½ cup lemon juice
• lemon zest
• ½ cup butter

  (unsalted)
• 1¼ cup confectioners sugar
• 1¼ tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ tablespoon heavy cream

  (optional, if needed)

Instructions

• 1 In a medium-sized mixing bowl, thoroughly whisk together 1½ large eggs and ½ cup
  sugar until well combined.
• 2 Add the ¼ cup butter, ½ cup lemon juice, and lemon zest and whisk until
  combined.
• 3 Microwave the lemon curd mixture in 30-second increments, stirring well with a
  spoon in between each one. This will take several minutes. You'll know it is
  ready when you can see the stirring tracks in the curd and it sticks to the back
  of your spoon.
• 4 Set the lemon curd in the fridge to chill while you prepare the macarons.
• 5 Add 125 grams almond flour and 125 grams confectioners sugar to your food
  processor and blend until the mixture is extra fine.
• 6 Use a sieve to sift the almond flour mixture into a large mixing bowl, using a
  spoon to break up any chunks. There may be some larger almond pieces left over
  at the end, but try to discard as little as possible.
• 7 In a metal or glass bowl, use a hand mixer or stand mixer with the whisk
  attachment to beat 100 grams egg whites¼ teaspoon cream of tartar, and the
  optional ½ teaspoon lemon extract on medium speed. The eggs will be foamy and
  then will reach soft peaks.
• 8 Once you have soft peaks, slowly mix in the 80 grams sugar on medium speed until
  well combined.
• 9 Continue to beat the meringue at medium-high speed until medium peaks have
  formed. Then, you can add the optional yellow gel food coloring and continue to
  beat until you have stiff peaks.
• 10 Slowly fold ⅓ of the meringue into your flour mixture until combined.
• 11 Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a
  time, and gently folding in between each addition.
• 12 After the meringue has been thoroughly added, continue to gently and slowly fold
  the macaron batter until the batter falls from the spatula in ribbons. *The
  consistency should be similar to honey or lava. If you let the batter fall from
  your spatula, it should only take about 10 seconds to sink back into itself.
• 13 Once you have reached the perfect consistency, transfer the batter into a piping
  bag that has been fitted with a round tip (or a storage bag with the corner cut
  off).
• 14 Place parchment paper or a macaron mat onto your baking sheet.
• 15 Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making
  sure to space them at least ½-inch apart from each other.
• 16 Firmly tap the baking sheet on the counter 5 times to get rid of any air
  bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
• 17 Allow the macarons to rest on the counter at room temperature for 30-60 minutes,
  or until they are dry to the touch and no longer tacky. Don't let them continue
  to rest past this point.
• 18 While the macarons are resting, go ahead and preheat your oven to 325˚F
  (160˚C/Gas Mark 3).
• 19 Once ready, bake the macarons for 10-13 minutes, or until the macarons don’t
  move if you tap on them slightly (they should be only just starting to brown).
• 20 Remove the macarons from the oven and let them cool on the baking sheet for 10
  minutes before moving them to a wire rack to finish cooling.
• 21 In a large mixing bowl, add ½ cup butter. Use a hand mixer or stand mixer to
  beat it for 1 minute until the butter has become light and fluffy.
• 22 Add 1¼ cup confectioners sugar and beat until combined.
• 23 Add 1¼ tablespoon lemon juice and 1 teaspoon lemon zest and beat on medium-high
  speed. If your frosting is too thick, you can adjust it by adding small amounts
  of ½ tablespoon heavy cream.
• 24 Scoop the buttercream into a piping bag with a round tip (or a storage bag with
  the corner cut off).
• 25 Take one of your cooled macaron shells and pipe a ring of lemon buttercream
  around the outer edge.
• 26 Scoop or pipe some of the chilled lemon curd into the space in the center of the
  macaron shell.
• 27 Gently press another macaron shell on top to form a sandwich.
• 28 For best results, place the macarons into an airtight container in the fridge
  for 24 hours. Then, allow them to come up to room temperature and serve.

Nutrition Info