In a medium bowl, sift together almond flour and powdered sugar twice. Set aside. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. add cream of tartar and continue to beat. Slowly add sugar one T at a time. Increase the speed to medium high and beat until hard peaks. Add lemon zest, vanilla extract, lemon juice and yellow food coloring. Beat on medium speed for one more minute. SIFT the almont flour powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom up around the sides and cut the batter in half. The batter will look very thick at first but it will get thinner as you fold. DO NOT OVERMIX BATTER
Transfer the batter into a pastry bag with a round tip. Pipe 1.5 inch rounds about an inch apart on two baking sheets lined with parchment paper. TAP the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don't release the air bubbles, they will expand during baking and crack.
Let the macarons rest and dry for 15-30 minutes. On a humid day it might take an hour or so. Lightly touch a cookie and if batter doesn't stick to your finger it is ready. Preheat the oven to 300F. Bake macarons for 18-20 minutes. To check for doneness, remove one macaron. If the bottom does not stick, they are done. Transfer to wire wire rack to cool for 15 minutes and then remove from baking sheets. While macarons are drying, prepare the lemon buttercream.
BUTTERCREAM In a mixing bowl with whisk, beat the butter until fluffy. Add powdered sugar, heavy cream, lemon juice, lemon zest, vanilla extract and salt and beat until well combined. Transfer the buttercream into a pastry bag and fill the macarons. It is best to serve macarons the next day. Store the filled macarons in airtight container in the firdge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
Originally Submitted
3/15/2018
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