Triple Lemon Macarons

Triple Lemon Macarons | The Blonde Buckeye

I love lemon-flavored anything & I obviously love macarons. It was only a matter of time before these two loves collided. These are actually Triple Lemon Macarons too, all lemon everythang. Lemon Macs, Lemon Curd & Lemon Buttercream. I actually made these for a dear friend’s birthday (she loves lemon too) since macarons make the best gifts! They are adorable-looking, they are oh-so delicious & easy to pack in a cute little box. Sounds like the perfect gift.

Triple Lemon Macarons | The Blonde BuckeyeTriple Lemon Macarons | The Blonde BuckeyeTriple Lemon Macarons | The Blonde BuckeyeTriple Lemon Macarons | The Blonde Buckeye

Triple Lemon Macarons
 
Makes about 30 macarons
Author:
Ingredients
  • FOR THE SHELLS:
  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • 2 Tablespoons Lemon Zest (air-dried for at least 2 hours up to overnight)
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • Yellow Food Coloring Gel or Powder
  • FILLING:
  • ¼ cup Unsalted Butter, softened (1/2 a stick)
  • 1 to 2 cups Powdered Sugar (plus more if needed)
  • 2-3 teaspoons Heavy Cream
  • 1 Tablespoons Lemon Juice
  • 2 teaspoons Lemon Zest
  • ½ teaspoon Clear Vanilla Extract
  • Sprinkle of Salt
  • Lemon Curd (optional)
Instructions
  1. FOR THE SHELLS:
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds, powdered sugar and dried lemon zest in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks, adding the food coloring during about the last minute of beating the egg whites. (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
  5. Add the dry mixture into the egg whites.
  6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional).
  8. Using circle guides or freehand, pipe about 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them at least 1-2" apart to allow for spreading. Do this same method for the second baking sheet.
  9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
  10. Preheat the oven to 315 degrees F.
  11. Bake each sheet, one at a time, for about 15-16 minutes (depending on size), rotating the pan once halfway through. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
  12. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  13. LEMON BUTTERCREAM:
  14. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate). Mix in the cream.
  15. Add lemon juice, zest, vanilla & salt, continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more cream if too thick).
  16. Pipe a circle of the buttercream around the edge the cookie that's facing up. Next add a dab of the lemon curd in the center of the circle (if you're using the curd). Sandwich the halves together, pushing the filling to the edges.
Notes
* If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating
* Macarons are best eaten 24-48 hours after assembly

 

Comments

  1. I have just recently forayed into the world of macarons, and it seems most recipes only flavor the buttercream. Thus, I was intrigued to come upon your recipe above. Do you have any issue with the zest altering the structural integrity of the shell? From the pictures it appears not to be an issue.

    • Emily Emily says:

      It didn’t alter it at all!! The zest NEEDS to be completely dried out though, that is the key – no added moisture.

  2. Making macarons is truly an art.
    Not everyone (*ahem* like moi) can do it.

    These are gorgeous and I love the lemon-overload!!

  3. I love the addition of lemon curd. they sound fabulous!

  4. Anber says:

    Hi!
    Do you happen to have this recipe, but in cups?

    Thanks!

    • Hi Anber,
      No unfortunately due to the finicky nature of macarons, I have never attempted to make this recipe in cups and without a kitchen scale. I can assure you, I bought a pretty cheap scale from Target, and I use it a lot more than I ever thought I would!! So if you do bake semi-regularly, I would recommend getting one. But if you don’t, I have seen recipes on other blogs and websites, but I tried one a very long time ago and did not have success with it. Good luck!!! :)

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