Lemon Macarons
Lemon Macarons
5 from 2 votes
Prep: 20 minutes
Cook: 15 minutes
Total Time 35 minutes
Servings: 20 Macarons
Lemon macarons are delicate French confections featuring a crisp shell and a smooth, tangy lemon filling. These dainty treats are perfect for any occasion, offering a burst of citrusy flavor in every bite.

Nutrition: per serving

Calories133kcal
Carbs18g
Fat6g
Saturates2g
Sugars16g
Protein2g
Fibre1g

Ingredients

  • 150 g Almond Flour
  • 200 g Icing Sugar
  • 100 g Caster Sugar
  • 120 g Egg Whites approximately 4 medium eggs
  • 1/2 tsp Cream of Tartar
  • 1 tsp Lemon Zest
  • Yellow Food Colouring optional

For the Cream Filling:

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 1/2 tsp Lemon Zest

Instructions

  • Preheat the oven to 140°C (fan-assisted).
  • Line baking trays with parchment paper.
  • In a large bowl, sift together the almond flour and icing sugar. Add lemon zest and mix well.
  • In a separate clean bowl, whisk the egg whites until frothy. Add cream of tartar and continue whisking until soft peaks form.
  • Gradually add caster sugar while whisking continuously until stiff peaks form and the mixture is glossy.
  • Gently fold the almond flour mixture into the egg whites until just combined. Be careful not to overmix.
  • If desired, add a few drops of yellow food colouring and gently fold until evenly distributed.
  • Transfer the mixture to a piping bag fitted with a round tip.
  • Pipe small rounds onto the prepared baking trays, leaving space between each macaroon.
  • Tap the baking trays on the counter to release any air bubbles.
  • Let the macarons rest at room temperature for about 30 minutes, or until a skin forms on the surface.
  • Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have formed "feet".
  • Remove from the oven and let cool completely on the baking trays.
  • Meanwhile, prepare the cream filling by whisking together the double cream, icing sugar, and lemon zest until thickened.
  • Once the macarons are completely cooled, pipe or spoon a small amount of cream filling onto the flat side of half of the macarons.
  • Sandwich together with the remaining macarons to form lemon macaroon sandwiches.

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