lemon macarons

These sunny yellow Lemon Macarons are sure to brighten your day! They are filled with lemon buttercream and lemon curd for double the lemony goodness!

Lemon Macarons

Lemon Curd

salted butter, softened

sugar

lemon zest

lemon

almond flour

egg whites,

Yellow food coloring

Prepare two baking sheets by lining them with...

Prepare two baking sheets by lining them with parchment paper or silicone baking mats.

Sift almond flour and powdered sugar through a...

Sift almond flour and powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.

In a large bowl, beat the egg whites...

In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add the yellow food coloring and increase the speed to medium-high. Continue to beat until stiff peaks form.

Fold the sifted almond mixture into the egg...

Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.

Transfer the macaron batter to a piping bag...

Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the baking sheet against the counter a few times to release air bubbles.

Let the macarons sit for 30-60 minutes until...

Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.

Preheat oven to 300 degrees F. Bake one...

Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.

Meanwhile, make the lemon buttercream by beating the...

Meanwhile, make the lemon buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, lemon juice, and lemon zest and mix again until smooth and light.

To fill the macaron shells, transfer the lemon...

To fill the macaron shells, transfer the lemon buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with 1/2 teaspoon of lemon curd, then top with another macaron shell.

A delicious chewy lemon macaron recipe with white chocolate ganache.

140 g ground almonds ((room temperature))

140 g icing sugar ((confectioner’s sugar))

g white sugar

water ((weight of the water))

yellow colouring paste or powder

cream

400 g white chocolate ((chopped and at room temperature))

lemon extract ((or 10 drops pure lemon oil))

Prepare 2  non stick paper lined baking sheets. They need to be big enough to hold 30 x 4cm / 1 1/2” diameter shells each.

Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Add half of the egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring or flavouring such as vanilla seeds, citrus zest, essence, if desired. ( I coloured mine yellow) Set aside.

In another bowl, or the bowl of a stand mixer, scrupulously clean and free of any oil or egg yolk, beat the other 50g egg whites to stiff peaks.

Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 118°C / 244°F, without stirring.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. You’ll get a bit of it hardening on the side of the bowl, but that’s okay – just leave it there.

Whisk at high speed until the mixture is cool, about 3 minutes. About 1 minute before the end, you can add food colouring, if not done at the almond paste stage. The mixture should increase in volume and become firm and shiny, and it should be thick and marshmallowy when you lift the whisk.

Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula. You do actually want to get a lot of the air out of the mixture – you do this by folding and squashing the mixture against the side of the bowl, rotating the bowl a quarter turn with each fold. Be sure to firmly scrape the bottom of the bowl with the spatula, so you don’t leave a layer of almond paste there.

Mix until you have a homogeneous batter that runs from the spatula in a thick ribbon.

Transfer the mixture into a piping bag fitted with a 7 – 9mm / #10 – #12 plain round tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 4cm / 1 1/2” in diameter, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.

Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. If you have any tips sticking up, press them gently down with a damp fingertip.

Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms. If you touch it, it should be only just tacky.

Meanwhile, preheat oven to 150°C / 300°F.

Bake the macarons in the centre of the oven for 18 minutes one sheet at a time, turning the sheet half-way.

Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling racks for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.

If not filling straight away, store in an airtight container at room temperature, separating layers with parchment. Otherwise, fill and store in an airtight container in the fridge to mature for at least 24 hours before eating.

Place chopped white chocolate in a small bowl.

Place the cream in a small saucepan and and heat cream until just before boiling point. You should see steam rising from the surface and a few bubbles starting around the edges.

Pour hot cream over the white chocolate and allow to stand for 2 minutes,

Stir to thoroughly combine cream and chocolate.

Add lemon oil or extract.

Taste and check if it is lemony enough for your tastes.

Refrigerate for 30 minutes or until thick enough to pipe or spoon onto macaron shells.

Filling

These raspberry lemon macarons have a light, French macaron shell filled with lemon mascarpone frosting and tangy raspberry jam!

Raspberry Lemon Macarons

raspberries (fresh

granulated sugar

lemon juice

cornstarch

egg whites (room temperature)

cream of tartar

almond flour (sifted)

powdered sugar (sifted)

yellow gel food coloring (optional)

unsalted butter (room temperature)

mascarpone cheese

powdered sugar

lemon zest (optional)

raspberry jam

Add all of the jam ingredients to a large saucepan over medium-low heat. 

Allow the jam to simmer for about 20 minutes, stirring frequently until thickened.

Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Raspberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of yellow food coloring, then continue to whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the lemon zest and 1-2 teaspoons of the raspberry jam (to taste). If desired, pass through a fine mesh strainer first to remove the seeds.

Then beat the frosting for 3-4 minutes on high speed until light and fluffy.

Match up your shells before piping, and then turn one side over. Pipe the mascarpone frosting around the edge of the macaron shell. Then add a small scoop of homemade raspberry jam in the center (about ½ teaspoon) then top with the other shell.

Put the assembled raspberry lemon macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Mascarpone Frosting

Top 3 lemon macarons recipes from across the web

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Lemon Macarons

Raspberry Lemon Macarons

Top 3 lemon macarons recipes from across the web

The most viewed lemon macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Macarons

Lemon Macarons

Raspberry Lemon Macarons

The most viewed lemon macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine