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
INGREDIENTS:
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
DIRECTIONS:
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!
Jun 7, 2021