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Lemon Macarons

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Delicate lemon macarons with a soft and chewy interior filled with luscious lemon buttercream.

Ingredients

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  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon extract
  • For the buttercream filling: butter, powdered sugar, and lemon juice

Instructions

  1. Preheat your oven to 300°F (150°C) and prepare the baking sheets with parchment paper.
  2. Sift together the almond flour and powdered sugar in a bowl.
  3. Whisk the egg whites until foamy, then add the granulated sugar gradually until stiff peaks form.
  4. Fold the almond flour mixture into the egg whites, adding lemon zest and extract.
  5. Transfer the mixture into a piping bag fitted with a round tip and pipe small circles onto the baking sheets.
  6. Let the piped macarons rest for about 30 minutes until they form a skin.
  7. Bake for 15-20 minutes until they rise and lift off easily.
  8. Beat together softened butter, powdered sugar, and lemon juice for the filling.
  9. Assemble the macarons by filling them with lemon buttercream and sandwiching them together.

Notes

Ensure mixing bowls and utensils are grease-free for best results. Patience is key in the resting stage.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-macarons/

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