Macarons with Lemon Buttercream Filling
Macarons originated in Italy, but they gained popularity in France in the 16th century and became a staple of French pastry.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Macarons with Lemon Buttercream Filling
Ingredients
Instructions
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Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.
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In a food processor, blend almond flour and powdered sugar until well combined. Sift the mixture into a large bowl.
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In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
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Gently fold the almond flour mixture into the egg whites until fully incorporated. Add lemon zest and mix well.
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Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet.
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Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons rest for 30 minutes.
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Bake for 15 minutes, or until the macarons are set and have formed feet. Let them cool completely on the baking sheet.
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In a mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar and lemon juice, and continue beating until light and fluffy.
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If desired, add yellow food coloring to the buttercream and mix well.
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Transfer the buttercream into a piping bag fitted with a round tip. Pipe a dollop of buttercream onto the flat side of one macaron shell, then sandwich with another shell.
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Repeat with the remaining macaron shells and buttercream.
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Refrigerate the macarons for at least 2 hours before serving.
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Enjoy your delicious macarons with lemon buttercream filling!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
