Lemon Macarons with Lemon Buttercream

Food

lemon macarons with lemon buttercream

I think I’m hooked. Ever since trying my hand at making French macarons last year I’ve been hooked. While I have splurged and gotten them at Whole Foods a couple of times, I had to make them again. Don’t get me wrong. The Whole Foods macarons are delicious but buying macarons can get expensive. So, inspired by the lemon macarons I had from Whole Foods, I decided to try making them.

If it ain’t broke, don’t fix it: that’s my motto. I stuck with the macaron wafer recipe from David Lebovitz and made some alterations — mainly leaving out the cocoa powder and adding fresh lemon zest and a dash of yellow food coloring. For the buttercream, I kept it simple, simply adding two tablespoons of fresh lemon juice to the frosting. I also had a secret weapon in the kitchen: my husband. Anytime that pastry bag comes out he seems to show up. Go figure but I’m certainly not complaining.

Lemon macarons dry ingredients

piping lemon macarons

Lemon macarons
adapted from David Lebovitz

  • 1 cup (100 gr) powdered sugar
  • ½ cup powdered almonds
  • zest of one lemon
  • 2 large egg whites, at room temperature
  • 5 tablespoons (65 gr) granulated sugar
  1. Preheat oven to 350º F
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
  3. Sift together the powdered sugar with the almond powder. Add lemon zest.
  4. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Lemon Buttercream
adapted from The Blonde Buckeye

  • ¼ cup Unsalted Butter, softened (1/2 a stick)
  • 1 to 2 cups Powdered Sugar (plus more if needed)
  • 2-3 teaspoons Heavy Cream
  • 2 Tablespoons Lemon Juice
  1. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate). Mix in the cream.
  2. Add lemon juice and continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more cream if too thick).
  3. Pipe the frosting onto the macarons and sandwich together.
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