Lemon Macarons

Before quarantine I had made plans to get a job and start to earn money for my future, but as you can tell that was ruined. My mom and I were talking and she told me I can work around the house to earn money. I accepted and one of my duties is to make supper and snacks every other day. I know this technically isn’t a meal but last night I gave a shot at making lemon Macarons.

The recipe I used called for

For macaron shells:
100gr almond flour
100gr powdered sugar
70gr (1/3 cup) egg whites
¼ teaspoon cream of tartar
50gr sugar
1 teaspoon lemon zest
½ teaspoon lemon juice
Yellow gel food coloring (I did not use this)

For lemon buttercream:
3 tablespoons (40gr) unsalted butter, softened
1 cup (130gr) powdered sugar
2 teaspoons heavy cream
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon pure vanilla extract
1/8 teaspoon salt

To start it off you sift your almond flour and powdered sugar twice.

Then you start to make the egg whites. You beat them until they are foamy the add your cream of tartar. Then slowly add your sugar in a little at a time. You beat them until you reach stiff peaks. Then you add the lemon zest and lemon juice (and if you are using it yellow food coloring. I reccomend a gel). Beat on medium for one more minute.

Next you sift your sugar and almond flour mixture into the egg whites and start folding the batter. You do it clockwise, from the bottom up and around then cut the batter in half. This was really the hardest part for me. You cannot over do this step or it will ruin the cookies. Still good, but not perfect. As you fold the batter periodically check the batter by dropping it in a figure 8 shape. If the sides mix into the batter within 10 seconds it is ready. Test it a lot.

Put the batter into a piping bag or ziploc to pipe it out onto your silicone mat or parchment paper. (If using silicone, make sure you watch your macarons carefully in the oven. They will get done a lot slower.

Next you will let them sit for about 15 minutes to an hour until a hard shell forms on the piped batter. You can touch it and if nothing comes off on you finger it’s ready to go into the oven. Set it to 300°F and then see set it in for 15-20 minutes. I left mine in for a little longer just to make sure they got really good and done.

Next you make the buttercream while they cool on a wire rack. Beat some butter until it is fluffy. Add in the powdered sugar, heavy cream, lemon juice, lemon zest and salt and beat until well combined. Then your set to pipe! Then it’s all done.

Personally I messed up on mine. I didnt fold my batter long enough and I don’t have a sifter so they didnt come out right. Still amazing though! They are sweet and sour and balance out very nicely.