I am in love with macarons. Just that sweet lemon buttercream frosting, and that airy lemon shell, awwww so good! I was a little nervous making these at first just because they are so delicate to make. It actually took me three tries to make these bad boys. Don’t be discouraged by me saying that, they are totally worth it. Practice makes perfect, right? I just can’t believe how good these are. My whole family tried them and are in love with them. The best part is that the shells are dairy free! I have a four year old niece who is allergic to dairy and so when she knew she could have the shells, she was so happy! They taste just as good without the buttercream frosting. P.S. If you can have dairy then go with the filling as well.
What is a macaron? “A macaron is a small round cake with a meringue-like consistency, made with egg whites, sugar, and powdered almonds and consisting of two halves sandwiching a creamy filling.” Why are these so hard to make? Because they are tiny cookies and they are very delicate. They are hard to make, that’s why it took me three tries to get them just right. They also take along time to make them. You are probably thinking that these are too tough to make. Do not worry, with a little practice and patience, you too can whip up a batch of these cookies!
A few tips: It is so important that when whipping up a batch of these that the weather is on your side. Now you may be thinking that’s crazy talk, but it’s true. You really need to to make sure that it is not hot outside, or raining. It totally makes a difference. Another thing is to make sure that your egg whites are at room temperature. Make sure you let your shells sit for at least half an hour. Your batter needs to be thick, but runny, think lava-like consistency. If you over mix them your cookies won’t turn out, and spread too much. If you under mix then it will be too thick.
Prep Time: 1 Hour Cook Time: 15 Minutes Yeilds: 15
- 3/4 Cup Powdered Sugar
- 3/4 Cup almond flour
- 1 tsp finely grated lemon zest
- 2 Large Egg Whites room temperature
- 1/2 Cup Granulated Sugar
- 6 drops yellow food colouring
For the Filling
- 3/4 Cup Powdered Sugar
- 1/4 Cup Butter Softened
- 1 tbsp lemon juice
- 1 tsp vanilla
- Line 2 baking sheets with parchment paper, make sure you have no extra on the sides. Set aside.
- Mix together the almond flour, powdered sugar and zest in a medium bowl. Whisk together until smooth and set aside.
- With a stand mixer, whisk the egg whites in a large metal bowl until stiff peaks form. Add the sugar and food colouring and whisk until well incorporated, being careful not to over-whisk.
- Fold in the almond mixture with a flexible spatula, one spoonful at a time by repeatedly scraping around the bowl and moving towards the middle. Be careful not to overmix. The batter is just right when it runs off your spatula slowly but consistently. If it gets as thin as pancake batter you have mixed it way too much.
- Transfer the batter to your piping bag, and holding the bag vertically, pipe the batter into little circles about 1.5 inches wide.
- Rest your macaron shells, uncovered, in a dry, cool place for 20-40 minutes. The batter will become dull as the shells form a “skin”. Do not skip this step.
- Heat your oven to 275 degrees F*. Bake in the middle of the oven for 15 minutes or until the shells have formed “feet” and the tops have set. Allow to cool on sheet for 15-20 minutes and then transfer to a wire rack to cool completely.
- For the filling, cream the butter then whisk in the powdered sugar, lemon juice and vanilla extract until smooth.
- Transfer into a piping bag and pipe frosting onto the flat side of one of the macarons and sandwich with another. Enjoy!
This Recipe was Adapted from Frugal Mom