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Triple Lemon Macarons

Triple Lemon Macarons

Come on guys…tell me you didn’t see these triple lemon macarons coming? Earlier this week I shared my new found obsession for macaroons (hello bandwagon sorry I’m late) as well as my new found love of lemon (I know, I’m a little slow). It only seemed perfectly natural to combined the two and whip up some lemon macarons. It’s like spring, in an adorable little pastry swoon.

Triple Lemon Macarons Triple Lemon Macarons

But I didn’t want these little ladies to be just lemon, I wanted them to be a little over the top, hey why not? So I started with lemon macaron shells, then added a swirl of lemon buttercream, and to finish it off a little bit of lemon pie filling right in the center. It’s awesome how the lemon is slightly different in each of the differnt elements and combines to create a really delcious treat – aka it’s awesome. You guys just have to give these a try!

Here’s what you’re going to need!

Lemon Macaron Shells
4oz Almond Flour
8oz Powdered Sugar
5oz Egg Whites
2 1/20z Sugar
2 Tsp. Lemon Extract
1/2 Tsp. Salt
Yellow Gel Coloring

Lemon Buttercream
1/2 Cup Unsalted Butter
2 Cups Powdered Sugar
1 Tsp. Lemon Extract
1-2 Tsp. Milk
Yellow Gel Coloring

Canned Lemon Pie Filling (Optional)

Makes approx. 48 macarons.

Note: The mat I used creates a smaller macaron similar to the size of traditional French macarons. Americans tend to make them much larger which will lessen the final amount of macarons. Also I listed the recipe for macarons in weight because I have found it’s incredibly important to have exact amounts with this particular dessert.

Triple Lemon Macarons

Step 1: Measure out all of your macaron ingredients first. This really makes it so much easier when working with treats like this.

Triple Lemon Macarons Triple Lemon Macarons

Step 2: In the bowl of an electric mixer, pour in egg whites, salt, and sugar. (You can do this with a hand mixer it will just take a little more work and careful attention.) Set timer for 3 minutes and beat at a medium speed using the whisk attachment (4 on my KitchenAid). Once the 3 minutes are up turn it up about 3 notches to speed 7 and beat for another 3 minutes. Once those are up turn it all the way up on high and beat one last time for 3 minutes.

Step 3: While your meringue is beating sift your almond flour and powdered sugar into a bowl. Once all is sifted you should have some small bits of almond that were too large to pass through. If there is a tsp. or less you just leave them out, if there is more you will want to send them through a food processor to grind them up before pouring into the batter.

Step 4: Add in lemon extract and yellow gel coloring. Beat on high for about 30 seconds, stop and use a spatula to scrap all the unmixed meringue from the sides, then beat for 30 more seconds.

Here is where you really have to pay attention, you will need just the right consistency to get a good macaroon.

Triple Lemon Macarons

Step 5: Add in dry ingredients. Using a spatula “fold” the batter with about 25-28 turns of the spatula going around the bowl then across in a swooping pattern. By doing this you are deflating some of the extra air from the batter. Make sure to get everything off the bottom mixed in. At first it will seem really thick and clumpy but it will smooth out quick. You want a thickness that is still thick enough to hold a little shape but thin enough to fold back into itself. You can check this every few stirs by holding up your spatula with batter on it, the batter should “drop” off the spatula but then settle into the batter after a few moments.

Triple Lemon Macarons

Step 6: Using a small round tip (I used Wilton 10) and piping bag pipe small 1-1.5 inch circles onto either a macaron mat or parchment paper. Again, I used a macaron mat and it REALLY made this process so easy. But you could simply pipe circles on to parchment paper and even pre-draw circles on the bottom as guides. Either way you need to remember you batter will spread a bit so you don’t want to pipe all the way to the sides or the circle.

Step 7: Preheat the oven for 290-300 degrees (mine was perfect at 295 you may have to play with your temps a bit). Then set your piped macarons trays on the counter and set the timer for 25 minutes. DO NOT place the macarons in the oven right after piping. Do your dishes, read a book, create list of futre macaron flavors, but DO NOT place them in the oven. After about 25-30 minutes your macarons should have a slight “crust” over them. When you gently touch them they should not stick to your finger. Bake for 15-18 minutes, time will depend on size.

Triple Lemon Macarons

Step 8: After pulling tray from oven, carefully pull the baking mat OR parchment paper off the baking tray and on to the counter to cool. Let the cool COMPLETELY before attempting to remove.

While they are cooling you can whip up some yummy filling.

Triple Lemon Macarons

Step 9: In a large mixing bowl or bowl of an electric mixer, beat butter until fluffy add in powdered sugar and lemon extract and mix until combined. Add in 1-2 Tbs. of milk a little at a time beating in between until you achieve desired consistency.

Triple Lemon Macarons

Step 10: Using the same size tip and piping bag, pipe buttercream on one side of each macaron in a circle pattern leaving the center open. Fill the center with lemon pie filling and then sandwich together.

Triple Lemon Macarons

I know it’s seems like a lot of work, but it’s really not that hard! I can’t wait to make my next batch!

Triple Lemon Macarons

Ingredients

  • Lemon Macaron Shells
  • 4oz Almond Flour
  • 8oz Powdered Sugar
  • 5oz Egg Whites
  • 2 1/20z Sugar
  • 2 Tsp. Lemon Extract
  • 1/2 Tsp. Salt
  • Yellow Gel Coloring
  • Lemon Buttercream
  • 1/2 Cup Unsalted Butter
  • 2 Cups Powdered Sugar
  • 1 Tsp. Lemon Extract
  • 1-2 Tsp. Milk
  • Yellow Gel Coloring
  • Canned Lemon Pie Filling (Optional)
  • Makes approx. 48 macarons.

Instructions

  1. Measure out all of your macaron ingredients first. This really makes it so much easier when working with treats like this.
  2. In the bowl of an electric mixer, pour in egg whites, salt, and sugar. (You can do this with a hand mixer it will just take a little more work and careful attention.) Set timer for 3 minutes and beat at a medium speed using the whisk attachment (4 on my KitchenAid). Once the 3 minutes are up turn it up about 3 notches to speed 7 and beat for another 3 minutes. Once those are up turn it all the way up on high and beat one last time for 3 minutes.
  3. While your meringue is beating sift your almond flour and powdered sugar into a bowl. Once all is sifted you should have some small bits of almond that were too large to pass through. If there is a tsp. or less you just leave them out, if there is more you will want to send them through a food processor to grind them up before pouring into the batter.
  4. Add in lemon extract and yellow gel coloring. Beat on high for about 30 seconds, stop and use a spatula to scrap all the unmixed meringue from the sides, then beat for 30 more seconds.
  5. Add in dry ingredients. Using a spatula “fold” the batter with about 25-28 turns of the spatula going around the bowl then across in a swooping pattern. By doing this you are deflating some of the extra air from the batter. Make sure to get everything off the bottom mixed in. At first it will seem really thick and clumpy but it will smooth out quick. You want a thickness that is still thick enough to hold a little shape but thin enough to fold back into itself. You can check this every few stirs by holding up your spatula with batter on it, the batter should “drop” off the spatula but then settle into the batter after a few moments.
  6. Using a small round tip and piping bag pipe small 1-1.5 inch circles onto either a macaron mat or parchment paper. Again, I used a macaron mat and it REALLY made this process so easy. But you could simply pipe circles on to parchment paper and even pre-draw circles on the bottom as guides. Either way you need to remember you batter will spread a bit so you don’t want to pipe all the way to the sides or the circle.
  7. Preheat the oven for 290-300 degrees (mine was perfect at 295 you may have to play with your temps a bit). Then set your piped macarons trays on the counter and set the timer for 25 minutes. DO NOT place the macarons in the oven right after piping. Do your dishes, read a book, create list of futre macaron flavors, but DO NOT place them in the oven. After about 25-30 minutes your macarons should have a slight “crust” over them. When you gently touch them they should not stick to your finger. Bake for 15-18 minutes, time will depend on size.
  8. After pulling tray from oven, carefully pull the baking mat OR parchment paper off the baking tray and on to the counter to cool. Let the cool COMPLETELY before attempting to remove.
  9. In a large mixing bowl or bowl of an electric mixer, beat butter until fluffy add in powdered sugar and lemon extract, mix until combined. Add in 1-2 Tbs. of milk a little add a time beating in between until you achieve desired consistency.
http://makebakecelebrate.com/triple-lemon-macarons/

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Comments

  1. These are so cute and look perfect!! Where did you get your macaron mat? Just like a local craft store? Can’t wait to try these!!!

  2. I got it at World Market, it’s still currently on sale there for 7.99 and I’ll be giving one away next week!

  3. I most definitely have to try these! Thanks Toni!!!

  4. Do you age your egg whites? I’ve read about a quick way to age them by microwaving them for about 10 seconds. Just curious as to what you do…if anything. Thanks!

    • I’m still working out the tweaks of the macaroons madness. Currently I do not age my egg white, I too have read many different opinions on this and I plan on conducting an experiment soon!

  5. Thanks for getting back to me on that! I’ve made them with aged egg whites before with mixed results. I’m going to give your recipe a try though and see how it goes. Your macarons look great, so apparently it is possible. :)

    • Thanks! – I once read that if the egg white aging were a must why don’t bakeries have containers of egg whites sitting out everywhere? That really made me think about it.

  6. Do you have the measurements other than by “oz”?

  7. I love your web site and all the vivid colours.. and the step by step..directions. You make it so easy to follow and do.

    I have never made Macaroons and I have been a chef for 13 yrs but after seing this recipe. .. I am definetly having a go at it.. and I do love baking. :)

    Wonderful stuff Toni. :)

  8. How do you store these after you’re done? Air-tight or refridge? How long will they be considered “fresh”?

    • Hello! You will want to store them in the refrigerator. Macaroons actually are best after about 24-48 hours. I keep them around for about a week. Ok I would keep them around if we didn’t eat them up the first day. ;) Happy baking!

  9. Mercedes says:

    Hello Toni! Love your recipes…. Question can I use the extract of real green or yellow lemon? Thank you