Description

Lemon macarons are exquisite French confections that blend the delicate crunch of almond meringue shells with a zesty, creamy lemon filling. Renowned for their smooth tops and ruffled “feet,” these macarons offer a delightful balance of sweet and tangy flavors, making them a sophisticated treat for any occasion. Their vibrant lemon essence, captured in both the shell and the filling, provides a refreshing burst of citrus that’s both invigorating and indulgent.

Ingredients

Scale

For the Macaron Shells:

1 cup (100g) almond flour, finely ground
1 3/4 cups (200g) powdered sugar
3 large egg whites, at room temperature
1/4 cup (50g) granulated sugar
1/2 teaspoon lemon zest
Yellow gel food coloring (optional)

For the Lemon Curd Filling:

1/3 cup (80ml) fresh lemon juice (about 2 lemons)
2 large eggs
1 large egg yolk
1/2 cup (100g) granulated sugar
4 tablespoons (60g) unsalted butter, cut into pieces
1 tablespoon lemon zest

For the Lemon Buttercream (Alternative Filling):

1/2 cup (115g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Pinch of salt

Instructions

Making the Macaron Shells:

Sift Together Dry Ingredients: Sift the almond flour and powdered sugar together into a large bowl. Discard any large pieces.
Whip the Egg Whites: In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar, continuing to beat until stiff peaks form. Add lemon zest and a few drops of yellow food coloring (if using), and mix until just combined.
Macaronage Process: Gently fold the dry ingredients into the egg whites in thirds, being careful not to overmix. The mixture should be thick, yet flow off the spatula in ribbons.
Pipe the Macarons: Line baking sheets with parchment paper. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared sheets. Tap the sheets firmly on the counter to release any air bubbles.
Rest and Bake: Let the macarons sit at room temperature for 30-60 minutes, until they form a skin on top. Preheat your oven to 300°F (150°C). Bake for 17-20 minutes, or until they are set and don’t wobble when nudged. Cool completely before filling.

Preparing the Lemon Curd:

Cook the Curd: Whisk together lemon juice, eggs, egg yolk, and sugar in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
Add Butter and Zest: Stir in the butter and lemon zest until smooth. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.

Making the Lemon Buttercream:

Cream the Butter: Beat the butter until smooth and creamy. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat until light and fluffy.

Assembling the Macarons:

Fill the Macarons: Once the shells are cool, pair them by size. Pipe a small amount of lemon curd or buttercream onto the flat side of one shell, then sandwich with its pair.
Rest and Serve: Let the filled macarons rest in the refrigerator for at least one hour before serving. This allows the flavors to meld together.

Notes

Ingredient Quality: Use the finest almond flour you can find for a smooth, refined texture. For the lemon flavor, fresh organic lemons are ideal. Their zest and juice will give a more vibrant taste compared to bottled lemon juice or artificial flavors.
Meringue Mastery: Achieving the perfect meringue is crucial. Make sure your egg whites are at room temperature before you start whipping them. Add sugar gradually to form a glossy and stiff meringue. Be careful not to overbeat, as this can make the macarons dry.
Macaronage Technique: This step involves folding the almond flour and powdered sugar mixture into the meringue. It’s essential to get this just right – the batter should flow like lava and form a thick ribbon when lifted. Over-mixing can lead to flat macarons, while under-mixing can cause them to not rise properly.
Resting Time: Once piped, let the macarons rest until they form a skin – this can take anywhere from 15 to 60 minutes depending on the humidity. You’ll know they’re ready when you can touch them gently without the batter sticking to your finger.
Consistent Baking: Use an oven thermometer to ensure the temperature is accurate. Slight variations can affect the outcome significantly. Bake one tray at a time in the center of the oven to ensure even cooking.
Filling Flavor: For the lemon filling, consider making a homemade lemon curd. It offers a richer, more authentic flavor than store-bought versions. If you’re using buttercream, adding a bit of lemon zest can intensify the flavor.
Maturation: Once filled, macarons benefit from maturing in the fridge for at least 24 hours. This process allows the flavors to meld together and the texture to develop, resulting in a perfectly balanced macaron.