Description
These lemon macarons feature delicate, crisp French-style shells with a vibrant yellow hue, sandwiched around a tangy, creamy lemon cream cheese frosting. They’re the perfect balance of sweet and citrusy flavors, ideal for spring gatherings, afternoon tea, or special occasions.
Ingredients
100 grams egg whites, room temperature
¼ teaspoon cream of tartar
60 grams granulated sugar
110 grams almond flour, sifted
200 grams powdered sugar, sifted
1–2 drops yellow food coloring
113 grams cream cheese, room temperature
57 grams unsalted butter, room temperature
180 grams powdered sugar
1 tablespoon lemon zest (optional)
2–4 tablespoons lemon juice, as needed
Instructions
- Sift almond flour and powdered sugar into a bowl and set aside.
- In a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar.
- Gradually add granulated sugar while increasing to medium-high speed. Whisk until soft peaks form.
- Add yellow food coloring and whisk until stiff peaks form.
- Gently fold in half the dry ingredients, then fold in the rest until just combined.
- Continue folding until the batter flows like lava and forms a figure “8” without breaking.
- Transfer batter to a piping bag fitted with a ½-inch round tip.
- Pipe 1-inch rounds onto a silicone mat-lined baking sheet. Tap tray 3–4 times to release air bubbles.
- Use a toothpick to pop visible bubbles. Rest macarons at room temperature for 30–45 minutes until a skin forms.
- Preheat oven to 300°F (150°C).
- Bake on the center rack for 13–15 minutes. Shells should not move when touched gently.
- Cool completely before removing from tray. Match shells in pairs.
- For the frosting: In a stand mixer, cream together butter and cream cheese until smooth.
- Add powdered sugar and lemon zest, mixing slowly to combine.
- Add lemon juice gradually until desired consistency is reached. Beat on high for 3–4 minutes until fluffy.
- Pipe a dollop of frosting onto one shell and top with a matching shell.
- Optional: Pipe a ring of frosting and fill the center with lemon curd.
- Refrigerate assembled macarons in an airtight container for 12–24 hours before serving.
Notes
Ensure egg whites are at room temperature for best meringue.
Macaron batter should flow like lava; avoid overmixing.
Use gel or powdered food coloring to avoid affecting the batter consistency.
Let macarons mature in the fridge for 12–24 hours for best flavor and texture.
Store in an airtight container and allow to come to room temperature before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 11g
- Sodium: 15mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 10mg
