Lemon Macarons
These delicate lemon macarons are the perfect treat for a spring or summer day. The tart lemon filling balances out the sweet macaron shells for a dessert that's not too heavy or too sweet.
Ingredients - Serves 24
- Powdered sugar - 1 cup
- Butter - 1/2 cup
- Lemon juice - 1/4 cup
- Lemon zest - 1 tablespoon
- Yellow food coloring - 2-3 drops
- Granulated sugar - 1/4 cup
- Egg whites - 3 large
- Powdered sugar - 1 3/4 cups
- Almond flour - 1 cup
Let's Get Started
- Preheat the oven to 300°F and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour and 1 3/4 cups powdered sugar. Process until fine, then sift into a large bowl.
- In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar, beating until stiff peaks form. Beat in the food coloring.
- Fold the egg white mixture into the almond flour mixture until just combined. Pipe the batter onto the prepared baking sheets in 1-inch circles.
- Let the macarons sit at room temperature for 30 minutes, then bake for 15 minutes. Let cool completely.
- For the filling, beat the butter until creamy. Beat in the lemon zest, lemon juice, and 1 cup powdered sugar until smooth.
- Pipe the filling onto half of the macarons, then top with the remaining macarons. Refrigerate for at least 1 hour before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Calories: 70
- Fat: 2g
- Carbs: 10g
- Protein: 1g
- Sodium: 10mg
- Sugar: 8g
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