Lemon Macarons

lemon macarons.00 00 05 46.Still003 结果 pinit View Gallery 2 photos
lemon macarons.00 00 05 46.Still003 结果 pinit
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Lemon Macarons

Difficulty: Beginner Prep Time 30 mins Cook Time 12 mins Total Time 42 mins
Cooking Temp: 356  °F Servings: 15
Best Season: Suitable throughout the year

Description

Lemon Macarons are elegant and delightful French confections known for their delicate, crisp shell and soft, chewy interior. These macarons are perfect for special occasions, offering a sophisticated treat that is as beautiful as it is delicious.

The macaron shells are made from a mixture of almond flour, powdered sugar, and egg whites, whipped to a meringue consistency and tinted with lemon-yellow food coloring. The batter is piped into small circles and allowed to rest before baking, which helps create the iconic "feet" of the macaron. Once baked, the shells are crisp on the outside and tender on the inside.

The filling for lemon macarons is a tangy and sweet lemon buttercream, made from butter, powdered sugar, fresh lemon juice, and zest. The lemon buttercream is sandwiched between two macaron shells, creating a delicate and flavorful treat.

Lemon Macarons can be further decorated with edible glitter, sprinkles, or a dusting of powdered sugar for added elegance. They are perfect for weddings, baby showers, birthdays, or any celebration where you want to offer a beautiful and sophisticated dessert.

The combination of the crisp shell and creamy lemon filling makes Lemon Macarons a favorite among dessert lovers, providing a delightful and indulgent experience.

Ingredients

Cooking Mode Disabled

Macarons

Filling

Instructions

  1. In a clean bowl, mix well almond flour and 48g confectioners’ sugar, sift once and set aside.

  2. In a clean bowl, bring together egg white and 38g granulated sugar; use a hand mixer to beat in medium-high speed until stiff peaks form. The whipped egg white gains a shiny and silky texture.

  3. Add in a little bit yellow food coloring, almond flour and confectioners’ sugar mixture. Keep folding and cutting them in until well combined. Transfer into a piping bag attached with a round tip.

  4. Line the baking tray with parchment paper or baking mat. Preheat the oven to 100℉/ 38℃.

  5. Pipe out about 30 macaron shells (about 3 cm in diameter) on the baking mat/parchment paper. Give the baking tray some taps. Send into the oven and let set for about 10 minutes. Take macarons out of the oven, the surface of the macarons should be dry to touch and not sticky. Preheat the oven to 356℉(180℃). Send the tray into the oven and let bake for 12 minutes. The macarons should be easy to take off the baking mat when they are fully cooked. Let the macarons cool down before piping in the filling.

  6. In a clean bowl, bring together melted unsalted butter, sugar, softened cream cheese and lemon juice, mix well until smooth. Combine two macaron shells with the filling in the middle and serve.

Keywords: macaron, lemon macaron, lemon dessert, macaron recipe
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