Hamdi Saidani Lemon Macarons recipe is made of zesty lemon zest, almond flour, and egg whites, creating a light and flavorful treat these sweet, tangy cookies serve 22, and the entire process, including resting time, takes about 2 hours for perfection.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Macarons Recipe:
- Bright and Zesty Flavor: The lemon zest adds a refreshing tanginess.
- Perfect Texture: Crispy on the outside, soft and chewy on the inside.
- Beautiful and Elegant: Lemon Macarons make for a perfect treat to impress guests.
- Fun to Customize: Add various fillings like lemon curd or even raspberry jam for a twist.
- Great for Special Occasions: Perfect for parties, holidays, or just to enjoy a sweet treat.
❓ What Is Lemon Macarons Recipe?
Lemon Macarons are delicate French cookies made with almond flour, egg whites, and lemon zest filled with lemon buttercream, these bite-sized delights are known for their bright flavor, airy texture, and signature “feet” that form during baking.
🍋 Lemon Macarons Ingredients
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 egg whites
- ½ cup granulated sugar
- 1 tablespoon lemon zest
- Yellow food coloring (optional)
For lemon buttercream:
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons lemon juice
🍪 How To Make Lemon Macarons
- Sift almond flour and powdered sugar together, ensuring no lumps.
- In a separate bowl, whisk egg whites until frothy. Gradually add granulated sugar until stiff peaks form.
- Gently fold the dry ingredients into the egg whites, ensuring a smooth, glossy mixture. Add lemon zest and food coloring if desired.
- Transfer the batter into a piping bag. Pipe small circles on a baking tray lined with parchment paper.
- Let the macarons sit for about 30-40 minutes to form a skin.
- Preheat the oven to 300°F (150°C). Bake for 15-17 minutes, until the macarons have risen and formed their signature “feet.”
- Beat butter, powdered sugar, and lemon juice until smooth. Once cooled, sandwich the macarons with lemon buttercream.
💭 Recipe Tips:
- Sift Almond Flour Thoroughly: Ensures smooth macaron shells without lumps.
- Room Temperature Egg Whites: Easier to whip and results in a more stable meringue.
- Don’t Skip Resting: Allows the shells to form a skin, preventing cracks during baking.
- Gentle Folding: Over-mixing can lead to flat macarons, while under-mixing will make them lumpy.
- Use a Template: For consistent macaron sizes, use a piping template under your parchment paper.
🥂 What To Serve With Lemon Macarons?
Lemon Macarons pair wonderfully with a cup of Frozen Lemonade, Peach Iced Tea or Peach Ice Cream Smoothie they can also be served alongside fresh berries or light sorbets to enhance the citrusy flavor of the macarons.
🎚 How To Store Leftovers Lemon Macarons?
- In The Fridge: Place leftovers lemon macarons in an airtight container and refrigerate for up to 5 days. Let them come to room temperature before serving to enhance their texture.
- In The Freezer: Freeze the filled leftovers lemon macarons in an airtight container for up to 2 months. Thaw them in the fridge overnight before enjoying.
FAQ’S
What makes Lemon Macarons different from regular macarons?
Lemon Macarons stand out because of their tangy, citrus flavor, which is introduced by lemon zest or lemon extract while traditional macarons have a more neutral flavor that pairs with a variety of fillings, Lemon Macarons have a refreshing, zesty taste that adds a bright twist to the classic French treat.
Why did my Lemon Macarons crack during baking?
Cracked Lemon Macarons can result from several factors. One common issue is not letting the macaron shells rest long enough before baking. To avoid cracks, make sure your macarons rest for at least 30 minutes, and monitor your oven temperature carefully.
How do I prevent my Lemon Macarons from being hollow inside?
Hollow Lemon Macarons often result from over-whipping the egg whites or overmixing the batter. To avoid this, whip the egg whites only until stiff peaks form, and carefully fold the dry ingredients into the meringue until the batter is just smooth.
How long should I rest Lemon Macarons before baking?
For best results, Lemon Macarons should rest for about 30 to 60 minutes before baking. During this time, the macaron shells will form a skin on the surface, which prevents cracks and allows the Lemon Macarons to rise properly, developing their signature “feet.”
Can I make Lemon Macarons without almond flour?
While traditional macaron recipes, including Lemon Macarons, call for almond flour, it is possible to use other nut flours like hazelnut or cashew flour. However, almond flour gives Lemon Macarons their light and delicate texture.
What causes my Lemon Macarons to be too flat?
Flat Lemon Macarons are usually the result of overmixing the batter. When you fold the dry ingredients into the whipped egg whites, stop mixing as soon as the batter flows in a thick, ribbon-like consistency. Overmixing deflates the meringue, causing the Lemon Macarons to spread out too much during baking.
Try More Lemon Desserts Recipes:
Lemon Macarons Nutrition Facts
Serving Size: 1 Macaron
- Calories: 157
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Sugars: 18g
- Protein: 2g
- Fiber: 1g
Lemon Macarons
Description
Lemon Macarons recipe is made of zesty lemon zest, almond flour, and egg whites, creating a light and flavorful treat these sweet, tangy cookies serve 22, and the entire process, including resting time, takes about 2 hours for perfection.
Ingredients
For lemon buttercream:
Instructions
- Sift almond flour and powdered sugar together, ensuring no lumps.
- In a separate bowl, whisk egg whites until frothy. Gradually add granulated sugar until stiff peaks form.
- Gently fold the dry ingredients into the egg whites, ensuring a smooth, glossy mixture. Add lemon zest and food coloring if desired.
- Transfer the batter into a piping bag. Pipe small circles on a baking tray lined with parchment paper.
- Let the macarons sit for about 30-40 minutes to form a skin.
- Preheat the oven to 300°F (150°C). Bake for 15-17 minutes, until the macarons have risen and formed their signature “feet.”
- Beat butter, powdered sugar, and lemon juice until smooth. Once cooled, sandwich the macarons with lemon buttercream.
Notes
- Sift Almond Flour Thoroughly: Ensures smooth macaron shells without lumps.
Room Temperature Egg Whites: Easier to whip and results in a more stable meringue.
Don’t Skip Resting: Allows the shells to form a skin, preventing cracks during baking.
Gentle Folding: Over-mixing can lead to flat macarons, while under-mixing will make them lumpy.
Use a Template: For consistent macaron sizes, use a piping template under your parchment paper.
