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Ingredients
Scale
- 4 egg whites (room temperature)
- Pinch of salt
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1–2 drops yellow gel food coloring
- 1/3 cup granulated sugar
- 2 1/2 cups powdered sugar
- 1 1/2 cups blanched almond flour
- 1/2 cup unsalted butter (softened)
- 2 ounces cream cheese (softened)
- 2 cups powdered sugar (for filling)
- 2 teaspoons milk
- 1 teaspoon vanilla extract (for filling)
- Zest of 2 lemons
- 3 tablespoons lemon curd
Instructions
- Preheat the oven to 300°F and prepare baking sheets with parchment paper.
- Beat egg whites in a stand mixer, adding salt, cream of tartar, vanilla extract, and lemon extract, gradually mixing in granulated sugar until stiff peaks form.
- Sift together almond flour and powdered sugar in a separate bowl.
- Fold dry ingredients into whipped egg whites until the batter flows like a thick ribbon.
- Pipe 1-inch circles on baking sheets, gently tapping to release air bubbles.
- Let macarons dry at room temperature until no longer sticky.
- Bake for 16-18 minutes in a preheated oven; cool before removing from parchment.
- Prepare buttercream by mixing softened butter, cream cheese, powdered sugar, milk, vanilla extract, and lemon zest until creamy.
- Pipe filling onto half of the macaron shells and sandwich with the other halves.
Notes
Ensure all tools are grease-free for optimal egg white whipping.
Use a kitchen scale for precise measurements, especially for almond flour and powdered sugar.
Allow macarons to cool completely before removal to avoid sticking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 100
- Sugar: 8
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 2
- Cholesterol: 20