When life gives you lemons, bake lemon macarons, I say! This sweet and tart dessert is made with lemon macaron shells filled with lemon vanilla buttercream. Lemon Macarons in a brilliant yellow hue are sure to brighten your day!
Yield: 6 SERVINGS
Prep time: 15 MIN
Cook time: 15 MIN
Total time: 30 MIN
FOR THE SHELLS:
¾ cup almond flour, sifted
¾ cup icing sugar
2 egg whites
1 ½ cups icing sugar
Yellow gel food coloring
FOR THE BUTTERCREAM:
7 tablespoons butter
⅓ cup powdered sugar
3 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon whipping cream
TO MAKE THE SHELLS:
Preheat the oven to 325°F (160°C) and prepare a baking sheet with a macaron baking silicon mat.
Sift the almond flour and ¾ cup icing sugar together. Set aside.
Beat the egg white until foamy. Then whisk together the egg whites and 1 ½ cups icing sugar. Begin whisking the mixture on low for 30 seconds, then gradually increase the speed to medium. Whisk on medium for 1-2 minutes, or until the mixture becomes white and fluffy. Increase the mixer's speed to high and whisk for a few minutes, or until stiff peaks form. When they get glossy and the whisk begins to leave streaks, it's probably time to stop.
Put the powdered sugar and almond flour mixture into the meringue. Use a spatula to fold the mixture until incorporated.
Divide the batter in half, color one with yellow food coloring to make two-toned macarons. Transfer to the piping bag.
Bake for 15-20 minutes and let cool to room temperature.
TO MAKE THE BUTTERCREAM:
Into a bowl, beat the butter for about 1 minute. With the mixer off, add powder sugar and lemon juice in. beat the butter and sugar until light and fluffy.
Transfer to a piping bag, fill the shell with buttercream and put another shell on top. Macaron can be stored for up to 1 week in the fridge. Enjoy!