Classic Macarons With Lemon Buttercream Filling
Classic Macarons With Lemon Buttercream Filling are a testament to the elegance of French patisserie, offering a unique balance of textures and flavors.
Equipment
- Mixing Bowl
- Piping Bag
- Baking Sheet
- Silicone Baking Mat
Ingredients
Macaron Shell Ingredients
- 1 cup Almond Flour Finely sifted to avoid clumps.
- 1.75 cups Powdered Sugar Sifted for smooth incorporation.
- 3 large Egg Whites At room temperature.
- 0.25 cup Granulated Sugar Added gradually to egg whites.
- as needed drops Food Coloring Optional for color.
Lemon Buttercream Filling Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 2 cups Powdered Sugar Sifted for smooth consistency.
- 2 lemons Lemon Zest Freshly grated for flavor.
- 2 tablespoons Lemon Juice Freshly squeezed.
Instructions
- 1. Sift almond flour and powdered sugar together into a large mixing bowl.
- 2. Whip egg whites until frothy, then gradually add granulated sugar and whip to stiff peaks.
- 3. Gently fold the dry mixture into the whipped egg whites until combined.
- 4. If using, add food coloring and fold until incorporated.
- 5. Preheat oven to 300°F (150°C) and prepare a baking sheet with parchment paper.
- 6. Pipe small circles of batter onto the baking sheet and let rest for 30-60 minutes.
- 7. Bake for 15-20 minutes until they form a foot and feel firm.
- 8. Cool macarons completely before transferring to a wire rack.
- 9. For the filling, beat softened butter until creamy, then gradually add powdered sugar, lemon zest, and lemon juice.
- 10. Pair macaron shells and pipe buttercream onto one shell, then sandwich with another.
- 11. Let filled macarons sit in the refrigerator for a few hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.