These French macarons are delicious, delicate, and bursting with bright lemon flavor.
Make a batch for afternoon tea, a holiday cookie tray or brunch.
These macarons are sweet, tangy, and bursting with a freshly grated lemon zest flavor.
Simply Recipes / Cambrea Gordon
Its sure to brighten up anyones day!
Macarons make for a super special treat to give as a gift or share for a special occasion.
They look impressive and serve as beautiful dessert centerpieces for any celebration from brunch to afternoon tea.
Simply Recipes / Cambrea Gordon
What Is a French Macaron?
Filled with a ganache, buttercream, jelly, or jam, macarons are the perfect not-too-sweet dessert.
Whats in a French Macaron?
Simply Recipes / Cambrea Gordon
What Tools to I Need to Make Macarons?
Feet are the bottom outer edge of the shells.
They are ruffled and a unique feature of macarons.
Simply Recipes / Cambrea Gordon
If feet arent forming, the shells did not rest long enough before baking.
Rest them up to one hour until the top of the shell feels dry and looks matte.
You should be able to gently touch the shell without leaving an impression on it.
Simply Recipes / Cambrea Gordon
Either the oven is too hot or the meringue was over whipped.
Stop mixing the meringue right when it looks stiff.
Also, I recommend investing in an oven thermometer to be certain of the true temperature in the oven.
Simply Recipes / Cambrea Gordon
Even if you set the oven to 350F, it may be at 325F!
A small difference in temperature can make or break the macarons.
The piping bag was most likely held at an angle rather than straight down when piping.
Simply Recipes / Cambrea Gordon
Piping the shells at an angle will cause them to bake lopsided.
Let them come to room temperature before eating them as they will be hard straight from the fridge.
To freeze them, place them in a single layer on a large baking sheet.
Simply Recipes / Cambrea Gordon
Freeze them for one hour, then transfer them into an airtight container.
Use a sheet of parchment paper in between the stacked layers.
They can stay frozen for up to one month.
Simply Recipes / Cambrea Gordon
Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined.
Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly.
Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.
Simply Recipes / Cambrea Gordon
Add the lemon zest and mix until combined.
Add the milk and beat again on medium speed until light and creamy.
The milk will help thin out the buttercream and give it a super smooth and creamy texture.
Simply Recipes / Cambrea Gordon
You shouldnt need more than 1 tablespoon of milk.
If you add more, the buttercream will be too thin.
It should look light and fluffy, not runny.
Simply Recipes / Cambrea Gordon
Cover the bowl with plastic wrap or a clean towel and set it aside.
Place a sifter or fine mesh sieve over a large bowl.
Add the almond meal and powdered sugar to the sifter or sieve and sift into the bowl.
Simply Recipes / Cambrea Gordon
Discard any large pieces of almond meal.
Set the dry ingredients aside.
Add the cream of tartar first and continue whisking for 3 minutes.
Simply Recipes / Cambrea Gordon
With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time.
When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes.
The egg whites will have increased in volume, become white, and look thick.
Simply Recipes / Cambrea Gordon
I use a Kitchen Aid mixer on speed 4 for this step.
You will also notice some ridges in the middle near the whisk indicating it is ready.
This foamy mixture is called a meringue.
Simply Recipes / Cambrea Gordon
Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down.
If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes.
Add one third of the dry ingredients into the meringue.
Simply Recipes / Cambrea Gordon
Using a rubber spatula, gently fold them together.
Repeat with the remaining dry ingredients, one third of it at a time until fully combined.
Do this 5 or 6 times.
Simply Recipes / Cambrea Gordon
It should stream down like honey.
Draw a figure 8 with it over the batter.
If the figure 8 disappears too quickly, you have over-mixed the batter.
with asilicone baking mator parchment paper.
Place the pastry bag into a tall cup with the pastry tip touching the bottom of the cup.
Cuff the excess bag over the edge of the cup.
Use a rubber spatula to gently scrape the batter into the piping bag.
Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets.
You will get 30 to 32 circles, which will yield 15 or 16 macarons.
Firmly grasp the sides of the baking sheet and tap it hard against your counter.
Tiny air bubbles may come up to the surface of the shells and pop.
Rotate the baking sheet as needed to tap all sides evenly.
Allow the shells to rest for 30 to 40 minutes.
It may take up to 1 hour if your home is humid.
The top of the shell should not move from the feet where it touches the pan.
If it moves slightly, bake it for 1 minute more.
Place the baking sheet on a wire cooling rack.
Allow the shells to cool completely before lifting them from the mat.
Do not try and lift them up using a spatula or other tool, especially if they are sticking.
If they are completely cool, the shells should come off easily.
Match similar-sized shells in pairs and set them aside on your counter.
Each pair will be filled with the lemon buttercream.
Fit a small piping bag with a round #12 Wilton tip.
Using a rubber spatula, scrape the lemon buttercream into the pastry bag.
Pipe a little less than a tablespoon-sized dollop of lemon buttercream onto one of the paired shells.
Top it with its paired shell.
Repeat filling the remaining macarons.
This step is called maturing.
