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.

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.

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

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.

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.

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.

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.

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.

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.

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!