How To Make Lemon Macaron
Learn how to make a tasty, elegant, and delicate dessert with this lemon macaron recipe. Your friends and family will definitely be impressed.
Serves:
Ingredients
For Macaron Shells:
- 1¼cupalmond flour
- 1cuppowdered sugar
- 6tbspgranulated sugar
- 4large egg whites
- 2tsplemon juice
- 2lemon zest
- 2dropsyellow gel food coloring
For Filling:
- â…“cupunsalted butter,,softened
- 3tbspcream cheese,softened
- 3tbsplemon curd,homemade or store-bought
- 1cupconfectioners sugar
Instructions
-
Prep mixing bowl and whip attachment by wiping them down with a paper towel dampened with lemon juice. Let stand to dry.
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Place a printed template on two baking sheets, then cover with parchment paper. Set aside. Fit a #806 plain tip into a piping bag. Set aside.
-
Sift the almond flour and the confectioners sugar through a fine-mesh sieve into a mixing bowl. Transfer the mixture back into the sieve and sift again. Set aside.
-
In the bowl of a stand mixer, begin whipping the egg whites on medium speed until frothy.
-
Add the lemon juice, and continue whipping on medium-high speed until soft peaks form. Slowly add in the sugar. Once all of the sugar is added, whip on high speed until the meringue forms stiff peaks.
-
Add the lemon zest and two drops of yellow food coloring, and whip until the color is uniform.
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Remove the mixing bowl from the stand mixer. Sift the almond flour mixture over the egg whites. Using a clean spatula, begin folding the mixture by scraping the spatula under the mixture, then turning it over.
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Give the bowl a quarter-turn, and scrape the spatula under the mixture and then turn it over.
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Repeat until the mixture resembles lava, where it flows from your spatula in a ribbon but it still thick and the ribbon takes about 30 seconds to sink back into the batter.
-
Fill the prepared piping bag halfway with macaron batter. Pipe shells onto the parchment paper. Slide the template out from underneath the parchment.
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Let the baking sheets sit at room temperature for 30 minutes to an hour, until they start to dry out and form a skin on top.
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Preheat oven to 300 degrees F. Arrange the racks in the top and bottom thirds of the oven.
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Bake the macarons for 18 to 30 minutes, rotating the pan 180 degrees halfway through baking. The cookies are done when they peel cleanly off of the parchment.
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Remove the baking sheet to a wire cooling rack and cool the meringue shells on the baking sheet.
Filling:
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Cream together the butter and cream cheese. Beat in the powdered sugar, then beat in the lemon curd.
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Fill a piping bag halfway, and pipe dollops of filling onto half of your macaron shells. Sandwich with the other half of the macaron shells.
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Store in a a single layer in an airtight container in the refrigerator.
Nutrition
- Calories:Â 97.68kcal
- Fat:Â 5.13g
- Saturated Fat:Â 1.88g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 0.72g
- Polyunsaturated Fat:Â 0.11g
- Carbohydrates:Â 12.02g
- Fiber:Â 0.58g
- Sugar:Â 10.97g
- Protein:Â 1.68g
- Cholesterol:Â 8.56mg
- Sodium:Â 13.61mg
- Calcium:Â 7.12mg
- Potassium:Â 46.80mg
- Iron:Â 0.08mg
- Vitamin A: 24.82µg
- Vitamin C:Â 1.45mg
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