A little lemon extract and yellow food coloring added to the batter create a bright and citrusy look and taste. Fill with Lemon Buttercream for an additional taste of the beloved fruit. Pictured with our Strawberry-Rose Éclairs and Pistachio Financières.
Lemon Macarons
Serves: 22
Ingredients
- 3 large egg whites
- 2 cups confectioners’ sugar
- 1 cup sifted almond meal
- 1⁄8 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon lemon extract
- Yellow paste food coloring
- Lemon Buttercream Filling (recipe follows)
Instructions
- Place egg whites in a large bowl, and let stand at room temperature for exactly 3 hours. (Aging egg whites in this manner is essential to creating the perfect macaron.)
- Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 44 (1 3⁄4-inch) circles 2 inches apart onto parchment; turn parchment over.
- In the work bowl of a food processor, pulse together confectioners’ sugar, almond meal, and salt until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until frothy. With mixer at high speed, gradually add granulated sugar and lemon extract, beating until thick, shiny, and creamy, approximately 5 minutes. Using a large spatula, fold in almond meal mixture until batter falls in thick ribbons. Add food coloring to achieve desired color. Let stand for 15 minutes.
- Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter into drawn circles on prepared baking sheets. Slam baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
- Preheat oven to 275°.
- Bake until macarons are firm to the touch, approximately 18 minutes. Let cool completely on pans. Transfer macarons to an airtight container with layers separated by wax paper. Refrigerate until ready to fill and serve.
- Place Lemon Buttercream Filling in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling onto flat side of 22 macarons. Place remaining macarons, flat side down, on top of filling. Push down lightly and twist so filling spreads to edges. Serve immediately.
Notes
Make-Ahead Tip: Wrap unfilled macarons in plastic wrap in groups of 4 to 6 to prevent crushing or breaking, and place in airtight containers. Refrigerate for up
to 2 days until needed. Let come to room temperature before filling and serving.
to 2 days until needed. Let come to room temperature before filling and serving.
Lemon Buttercream Filling
Serves: 1½ cups
Ingredients
- 1⁄2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1⁄2 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1⁄8 teaspoon fine sea salt
Instructions
- In a medium bowl, beat together butter, confectioners’ sugar, lemon zest and juice, and salt with a mixer at high speed until fluffy. Use immediately.
