Lemon Macarons
Lemon Macarons
Lemon Macarons are perfectly light, tart and sweet. Combining a delectable array of flavors in a two bite masterpiece!
Lemon Macarons are the perfect light dessert to add to your Spring and Summer dessert menu. Make macarons for a baby show in different pastel colors. They are so pretty. They are perfect for a bridal shower, Mother’s Day brunch or any time a dessert is needed!
These macarons can made in any flavor and any color so they are a great dessert all year long. At Christmas time red and green are a big hit and look beautiful on your Christmas cookie tray.
PIN IT!!
But getting back to these lemon gems. They are sweet yet light and dainty. One bite and I was hooked. No doubt you will be too. We love lemon in our family. Sometimes we prefer it to chocolate. Don’t get me wrong that’s not always the case. But it’s hard to walk past these macarons without reaching for a a two bite treat.
Macarons are not really hard to make but you do have to follow the measurements correctly. But when I first heard about macarons just the name scared us. I mean macarons are French after all. It’s not like making a chocolate chip cookie.
So we basically baked and got this recipe down to a T so that it’s perfect so you can start baking with ease. Just make sure you follow the recipe correctly. After making these macarons a couple of times you will be a PRO!!
HOW TO MAKE LEMON MACARONS:
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First, weigh out all of your ingredients.
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Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
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Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
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Gradually add in your sugar and extract to the egg whites and mix on a medium speed until you get a soft peak consistency.
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After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
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Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
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Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
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Place the macaron template under a silicon mat on a baking sheet.
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Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
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After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
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preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
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Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream:
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Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
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Add in the lemon extract and mix until combined.
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Place in a piping bag with a star tip, and pip a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.
OTHER DESSERT RECIPES YOU MIGHT LIKE:
Strawberry Sugar Cookies
White Chocolate Crinkle Cookies
Almond Thumbprint Cookies
Lemon Macarons
Ingredients
For The Macaron
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz. granulated sugar
- 2 oz. egg whites will roughly equal two egg whites at room temperature
- 1 tsp lemon extract
- ¼ tsp salt
For The Buttercream
- 1 stick butter at room temperature
- 1 ½ cups confectioners sugar
- 1 tsp lemon extract
- ½ tsp grated lemon peel
Instructions
For the Macarons:
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt and lemon extract.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream:
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Add in the lemon extract, lemon peel and mix until combined.
- Place in a pipping bag with a star tip, and pip a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.
Recipe does not say when to add lemon extract or granulated sugar to the shell mixture
Lemon extract is listen in #3 in the macaroons and in #2 in buttercream