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.
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
- Preheat oven to 350º F
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- Sift together the powdered sugar with the almond powder. Add lemon zest.
- 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.
- 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.
- 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.
- 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.
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
- 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.
- 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).
- Pipe the frosting onto the macarons and sandwich together.