Lemon French Macarons

Lemon French Macarons

~ Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial! ~

Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!

 I’m so glad that we don’t have any bakeries close by that sells French macarons. I probably would be spending way too much to satisfy my cravings. Instead when the craving hits me, I bring out my mixer and get to whipping the egg whites.
Did you know that you can make these delightful confections yourself way cheaper than $2/each?

Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!

Yeah, sounds pretty exciting, but you might say that you’ve been putting it off because it’s too difficult, or intimidating.
Well, fear no more! I’ve made a video tutorial to show you how I fold my French macaron batter to make perfect little macarons!

Lemon French Macarons-4

1. In medium bowl, sift together almond flour and powdered sugar twice. Set aside.
2. 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 tablespoon 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.
3. Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture. Watch the video for more instructions.
4. Transfer the batter into a pastry bag with a round tip.
5. Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.
6. 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 the beautiful macarons shells. And who wants cracked macarons, right?
7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300 degrees F (150 degrees C).
8. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
9. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.

In this video, I wanted to show you how the batter consistency changes with each fold. Therefore, I opted not to cut anything out, but instead I simply sped up the folding process in some places. The whole folding process took about 3 minutes.

I hope after watching the video you’ll start whipping those egg whites and sift the almond flour!

Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!

I’m personally not a huge fan of basic buttercream. However, I’m totally head over heels about this lemon buttercream. It’s so light and zesty, sour, yet sweet. Absolutely awesome filling for my lemon french macarons.
If you didn’t know, the french macarons taste way better on 2nd or 3rd days. The flavors from the filling really soak into the macaron shells and the whole thing becomes just absolutely heavenly! And the bonus, it won’t break the bank! It’s always cheaper and better when it’s homemade!

Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!

Enjoy!

By the way, have you tried my Mint French Macarons yet?

Lemon French Macarons
Yields 28
Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!
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For macaron shells
  1. • 1 cup almond flour
  2. • 1 cup powdered sugar
  3. • 2 egg whites
  4. • ¼ teaspoon cream of tartar
  5. • ¼ cup fine granulated sugar
  6. • 1 teaspoon lemon zest
  7. • ½ teaspoon pure vanilla extract
  8. • ½ teaspoon lemon juice
  9. • Yellow food coloring
For lemon buttercream
  1. • 3 tablespoons unsalted butter, softened
  2. • 1 cup powdered sugar
  3. • 2 teaspoons heavy cream
  4. • 1 tablespoon lemon juice
  5. • 1 teapsoon lemon zest
  6. • ½ teaspoon pure vanilla extract
  7. • 1/8 teaspoon salt
Instructions
  1. 1. In medium bowl, sift together almond flour and powdered sugar twice. Set aside.
  2. 2. 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 tablespoon 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.
  3. 3. Sift the almond 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, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. 4. Transfer the batter into a pastry bag with a round tip.
  5. 5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
  6. 6. 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 the beautiful macarons shells. And who wants cracked macarons, right?
  7. 7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300 degrees F (150 degrees C).
  8. 8. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  9. 9. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  10. 10. While macarons are drying, prepare the lemon buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, lemon juice, lemon zest, vanilla extract and salt and beat until well combined.
  11. 11. Transfer the buttercream into a pastry bag and fill the macarons.
Sweet and Savory by Shinee http://www.sweetandsavorybyshinee.com/


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Comments

  1. This looks SO delicious!! I’ve never made my own macarons (or even dreamt I would) but I love lemon macarons so much and you just made it look so easy. Now I HAVE TO try! thanks for sharing!

    • Jessica, you should definitely make these! I’m obsessed. They’re really not that hard to make, and the reward is the best!

  2. Beautiful! Love the lemon! I’ve been too intimidated to try making them at home but maybe when equipped with your video tutorial, it’ll be a success!

  3. they look lovely!

  4. Will definitely try it out. All the while I thought it was a difficult task but with your video, it’s sure going to be simple. Tks for sharing.

  5. apologies, typo error in my email add. it should read as jan.chau@bauerfe.com

  6. What do you mean by “fine sugar”? Am I using regular white sugar or powdered??
    Thank you!

    • Hi, Andrea. Sorry for confusion, it’s white granulated sugar with smaller granules. You can substitute with regular sugar. The only thing is fine granulated sugar dissolved faster.

  7. Shinee, your macarons are beautiful! I’ve got baking macarons on my culinary bucket list, but I’m SO afraid of screwing up the process! Your video will come in so handy :) Pinned and Stumbled this post for later use!

    • Becca, thank you so much! Im glad that you found my video helpful! I think the folding technique is the most important and the rest is pretty easy. Good Luck! :)

  8. Christina says:

    If I refrained from frosting these bad boys, do you think I could freeze them successfully for a later date?

    • Hmm, I never froze macarons, so I have no idea. Sorry, Christina.

      • Freezing works perfectly! Like you say, with a buttercream filling it is better to freeze the shells by themselves. With a chocolate ganache or jam filling, you can complete the macarons and freeze them. 15min in the fridge, and they are ready to be served again. Check out my macaron blog for more tips: en.1001makron.com :)

  9. Elephantsun says:

    can i replace heavy cream with whipped cream and how to make the lemon zest?

    • Hmm, I’ve never tried using whipped cream, but you can use heavy whipping cream though. To make lemon zest, just grate the lemon on the small grater, or zester.

  10. Melanie says:

    My second ever attempt at macarons…they look amazing! Thank you so much for this recipe, instructions were perfect and I can’t believe how fantastic they look. Not to mention, taste great :)

    • Melanie, I’m so happy for you! I love these lemon macarons, and I’m glad you had success with my recipe! Thank you for your feedback as well. It made my day!

  11. I’m having trouble keeping macarons yellow.. I tried first with a few drops, then they turned brown. I tried a second batch, uses extra food coloring and they are still brown.. They are not over cooked at all so I’m so confused.. I make perfect pink macarons all the time.. Any idea what I’m doing wrong? The only difference is I use a yellow gel food coloring vs the red liquid coloring.. Did you use gel coloring for this reciepe? Thanks!!!

    • That’s really weird, Candra! I have no idea what causes that. I also use gel food coloring. I even tried liquid food coloring, but it didn’t turn out perfect.

  12. As a first timer, I have a few questions. Can I make macarons using a hand held electric mixer or is the KitchenAid mixer really the only way to mix it to get the best consistency? I’ve read that the egg whites must be aged, does your recipe call for that? Lastly, where can I purchase the square slotted macaron dish you have pictured above? Thank you for your help. I look forward to trying this recipe.

    • Hi, Carire! Yes, you can use handheld mixer. In fact, I’ve made my very first macarons with handheld mixer. It’s a little challenging to add the sugar with one hand and hold the mixer with another, but it’s possible. I’d advise to place a rag under the bowl, so that the bowl won’t move while you’re trying to whip the egg whites with one hand. :)
      As far as aged eggs, it never made any difference for me. I get farm fresh eggs from my MIL, and I’ve never had any problem. Just make sure they are at room temperature.
      I got that slotted dish from a thrift store. On the bottom of the dish, it says Indoor Outfitters/ Over and Back Inc. Not sure if it’ll help.
      Good luck with macarons and let me know how they turn out!

  13. Thank you so much for your help. I’ll be sure to let you know how they turn out. Hopefully, I’ll have a good report.

  14. hi,love this, thanks for sharing…. Can you please tell me, when you said it yealds 28, does this meen 28 sandwitched macoroons or individual macorons? Thanks a million.

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