Description
Delightfully delicate Lemon Macarons featuring crisp almond meringue shells filled with a bright, creamy lemon buttercream. These elegant French treats boast a perfect balance of tart and sweet flavors, ideal for special occasions or an indulgent afternoon snack.
Ingredients
Macaron Shells
- 8 tablespoons butter (softened)
- 2 - 2 1/4 cups powdered sugar (divided)
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 90 grams egg whites (approximately 3 large egg whites)
- 90 grams granulated sugar
- 95 grams powdered sugar (for shells)
- 95 grams almond flour
Instructions
- Prepare Baking Sheets and Piping Bag: Line two large cookie sheets with parchment paper or silicon mats, and fit a large piping bag with a round tip such as Wilton 2A or Wilton #10.
- Make Warm Meringue Mixture: Place a heat-proof bowl over a small saucepan of simmering water. Add the egg whites and granulated sugar, whisking constantly until the sugar dissolves completely, about 2-3 minutes.
- Whisk Egg Whites to Stiff Peaks: Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, approximately 5 minutes.
- Sift Dry Ingredients: Using a fine mesh sieve, sift almond flour and powdered sugar into a large bowl. Discard any remaining lumps. Then sift the same mixture a second time directly over the egg whites.
- Fold Dry Ingredients into Egg Whites: Carefully fold the dry ingredients into the egg whites using a rubber spatula, ensuring to reach the bottom of the bowl for even incorporation.
- Macaronage (Folding Technique): Continue folding the batter by running the spatula along the bowl edge and folding it into itself. Repeat the fold about 50 times or until the batter flows in a smooth figure 8 without breaking.
- Transfer Batter to Piping Bag: Once the batter flows smoothly, fill the piping bag with it.
- Pipe Macarons: Pipe 1.5-inch rounds on the prepared baking sheets, keeping consistent sizes.
- Release Air Bubbles: Hold the baking tray about 6 inches above the counter and drop it straight down 4-5 times to pop large air bubbles. Use a toothpick to pop any remaining bubbles and repeat dropping if needed.
- Rest Macarons: Let the piped macarons rest at room temperature for 25-30 minutes until a skin forms on the surface; you should be able to lightly touch without sticking.
- Preheat Oven: During resting, preheat your oven to 325°F (163°C).
- Bake Macarons: Bake one tray at a time for 11-14 minutes. Monitor carefully and rotate trays halfway if your oven heats unevenly.
- Cool Shells: Remove the macarons and allow them to cool completely on the trays to prevent sticking, about 5-10 minutes.
- Make Lemon Buttercream Filling: In a large bowl, beat softened butter until light and airy. Gradually add 2 to 2 1/4 cups powdered sugar on low speed.
- Add Lemon Flavor: Mix in lemon juice and lemon zest, then beat on high speed until fluffy, around 2 minutes.
- Transfer Filling to Piping Bag: Spoon the buttercream into a piping bag fitted with your preferred tip.
- Assemble Macarons: Match shells in pairs by size, pipe a small amount of lemon filling onto one macaron, and sandwich with its pair. Press lightly until filling reaches edges.
- Age Macarons: Place assembled macarons into an airtight container and refrigerate overnight to enhance flavor and texture.
- Serve: Bring macarons to room temperature before serving for optimal taste and texture.
Notes
- 90 grams egg whites are approximately the whites of 3 large eggs.
- Folding technique called macaronage is essential to develop the perfect shell texture.
- Resting the piped shells allows a skin to form, preventing cracks during baking.
- Overbaking can cause hollowness; watch oven closely.
- The macarons taste best after aging overnight in the fridge.
