Lemon Macarons

You can never have too many hor d'oeuvre recipes, so give Lemon Macarons a try. This gluten free and lacto ovo vegetarian recipe serves 18 and costs 60 cents per serving. One serving contains 168 calories, 2g of protein, and 8g of fat. Several people made this recipe, and 5069 would say it hit the spot. From preparation to the plate, this recipe takes around 42 minutes. A mixture of granulated sugar, cream of tartar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Blahnik Baker. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. Try Meyer Lemon Macarons, Rhubarb Lemon Macarons, and Lemon Meringue Macarons for similar recipes.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.Using a food processor, pulse the powdered sugar, almond flour and zest into fine powder. Sift several times until there is less than 2 tablespoons of almond bits left. Add these to the mixture.In the bowl of an electric mixer with the whisk attachment, combine the egg whites, cream of tartar, and sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes. Add the food coloring and lemon extract and whip for another minute.Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry.Preheat oven to 300 degrees F. Bake for 15-20 minutes or until shells hard, rotating cookie sheets halfway through baking time. You should be able to peel off the macaron from the parchment. Cool completely on cookie sheets before peeling from the parchment.Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to low and whip for additional 2-3 minutes.Using a pastry bag fitted with a large round or star tip, fill macarons. Store in refrigerator until ready to serve. Allow to get to room temperature before enjoying!

 

Step by step:

1. Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.Using a food processor, pulse the powdered sugar, almond flour and zest into fine powder. Sift several times until there is less than 2 tablespoons of almond bits left.

2. Add these to the mixture.In the bowl of an electric mixer with the whisk attachment, combine the egg whites, cream of tartar, and sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes.

3. Add the food coloring and lemon extract and whip for another minute.

4. Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.

5. Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter.

6. Let shells sit on counter for 20-30 minutes to dry.Preheat oven to 300 degrees F.

7. Bake for 15-20 minutes or until shells hard, rotating cookie sheets halfway through baking time. You should be able to peel off the macaron from the parchment. Cool completely on cookie sheets before peeling from the parchment.Whip the butter until light and creamy.

8. Add in the rest of the ingredients and mix on low until combined. Increase speed to low and whip for additional 2-3 minutes.Using a pastry bag fitted with a large round or star tip, fill macarons. Store in refrigerator until ready to serve. Allow to get to room temperature before enjoying!

Nutrition Information:

covered percent of daily need

 

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