Macarons with Lemon Buttercream Filling

macarons with lemon buttercream filling

Once upon a day I spent a Sunday afternoon on the couch watching reruns of “A Different World”, “The Cosby Show”, and “Who’s the Boss”. The day would have been complete if I caught an episode of “Growing Pains”.

“As long as we got each other
We got the world spinnin’ right in our hands.
Baby you and me, we gotta be
The luckiest dreamers who never quit dreamin!”

(Random: I looooove theme songs.)

I don’t want to say it, it’s going to hurt, but I’m going to – those were the days!

Can’t believe I just quoted my mother, my aunts, my grandmothers, and Edith and Archie Bunker.

That’s not so bad, is it? I could’ve quoted Andrew Dice Clay and added a few colorful adjectives in there, too, but I’m going to remain a lady… damn it.

What does any of this have to do with macarons?

macarons with lemon buttercream filling

Back in the day, my mom, once in a while, would make macarons, or Целуфки, on Sunday mornings, and we would have to wait until that night to have a few. And while waiting for the macarons to dry, my sister and I would watch all those abovementioned shows.

P.S. Pierre Herme, don’t worry, I’m going to keep my day job, but just for the record, Chuck’s recipe is the easiest I have ever found for macarons. Thanks, Chuck!

macarons with lemon buttercream filling

Macarons with Lemon Buttercream Filling

(Adapted from Food Network)

(makes about 30 macarons)

Macarons with Lemon Buttercream Filling
 
Prep time
Total time
 
Serves: 30 cookies
Ingredients
For the Macarons
  • 2 cups almond flour
  • 2 cups powdered sugar
  • 4 egg whites, divided, at room temperature
  • 1 cup sugar
  • 1 cup water
  • food color
Instructions
  1. In a food processor, pulse together the almond flour and the powdered sugar.
  2. Add in 2 egg whites to the almond mixture and process until smooth (the texture will be like almond paste).
  3. Add in food coloring of your choice and continue processing until the color is all blended in
  4. Put the mixture in a large bowl and set aside.
  5. In a saucepan bring the water and sugar to a boil and cook for about 15 minutes, or until a candy thermometer reads 110 degrees-celsius.
  6. In the bowl of your electric mixer beat 2 egg whites until soft peaks form.
  7. Slowly add in the hot syrup and continue beating until firm peaks form and the meringue has cooled.
  8. With a spatula, gently fold in ¼ of the meringue into the almond mixture.
  9. Continue folding the meringue until completely incorporated.
  10. Prepare two baking sheets with parchment paper.
  11. Fit a piping bag with a ⅜-inch round tip and fill it with the macaron mixture.
  12. Pipe the batter onto the baking sheets.
  13. Let dry at room temperature for 1 hour.
  14. Preheat oven at 275 F.
  15. Bake the macarons for 20 minutes; rotate the baking sheet after 10 minutes for even baking.
  16. In the meantime prepare the buttercream.
  17. Set buttercream aside and remove macarons from oven and transfer to a cooling rack; do not remove from the parchment paper, yet.
  18. After they have completely cooled, turn half of the caps on their backs and pipe about ½ teaspoon of the filling onto it and cover with another cap.
  19. Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for another 24 hours.

Click Here for the Buttercream Recipe

ENJOY!

If you would like to learn the art of making Macarons, enter my friend Mardi’s giveaway at Eat.Live.Travel.Write. for a copy of “Mad About Macarons: Make Macarons like the French”, written by our talented friend, Jill Colonna!

I’m linking up with TidyMom – I’m Lovin’ It Fridays

Comments

  1. Jessica says

    I had the same problem with the butter cream recipe… to the poster: you should really remove this recipe.

  2. Kate C says

    Same problem here with the buttercream : ( I’ve made swiss meringue buttercreams dozens of times always with success. I whipped the sugar mixture and 4 yolks + 1 whole egg for 10 minutes. It grew so big it was severely close to coming to the tippy top of my mixer bowl and overflowing. It was a lil more on the foamy side than fluffy but I knew was on the right path…until the next step. Like others – as soon as I added the butter – the mixture failed. It became the consistency of water. I popped it in the fridge for 15 minutes but no luck. It then went for a nap in the freezer. Because it hadn’t curdled I figured chilling it would be my best bet. The butter was cold, chuck into lil cubes, and added very slowly to the mixture (like 1 piece every 10 sec) so it could incorporate gradually. After a looooong rest in the freezer this mix is still water. My best guess is that the water to sugar ratio is off and this is severly lacking the amount of butter needed. French meringues use a thick syrup of sugar and water – heated until it reaches a soft ball stage. The combination of 1 cup water and 1 cup sugar produces watery results. Most recipes call for a 2:1 ration of sugar to water. That must be where all of us are going wrong. Although, it doesn’t explain how these measurements work out for you. Either way, I’m ditching this batch and going back to the testing lab. I’d try 1/2 cup water and 1 cup sugar next. This is definitely an issue with stability. A soft ball syrup and more butter would probably fix it.

  3. Andrea says

    oh but on a good note- the flavor is DIVINE. I really want to get it to turn out right because I think it could be my most fave filling yet! So thanks :)

  4. Andrea says

    Hello – I am having the same problem as the person commenting above me, amanda. I have followed eveyrthing you said – and just failed at it for the SECOND time. I heat the syrup… and had put my yolks and extra egg in my kitchen aid. Then with the whisk attachment start beating the eggs on medium speed and poured in the syrup. And let it beat in Medium for 10 mins. This time it started to get more fluffy, and looked like it was going to be successful. I made sure the mixture was cooled and quite fluffy then added my chilled butter straight out of the fridge and added it in little bits at a time along with my zest.. turned into a runny curdly goopy mess. Help!

    • Andrea says

      I just tried it again today for a 3rd time. Made sure I beat my syrup and egg yolk mixture until it was really fluffy and cooled.. it looked AWESOME. Then I added the butter.. Little small cubes at a time. After about 1/4 of the total amount of butter called for, the mixture was turning into liquid. I do NOT get it. It shouldn’t be this hard. I’m frustrated :( Any help would be appreciated.

      • Jennifer says

        I also tried to make the buttercream filling and it turned out a mess. Tried it twice and each time it was ruined. Why is this happening?

        • Carls says

          Hey ladies, me too. Just made them tonight, all going well until I added the butter. So I thought “hang it, you’re already curdled, what’s the worst that could happen” and I put it on the stove. Direct heat. I even added lemon juice and a bit more butter – what the heck! Eventually it came together – when it cooled it was still a little runnier than I would have liked but flavour = delicious AND texture = restored. Kate – help us out? =)

  5. amanda says

    hi kate so this is my second attempt at making this buttercream. i’ve followed everything to a T including the time and as soon as i add the butter it turns into this goopy mess and it curdles:S its cold butter just like you said.
    HELP!

  6. Michelle says

    These macarons look wonderful…I’ve been wanting to try and make these for months now and after seeing your post I am inspired! I’m going to make a pink batch for my bridal shower this Saturday! One question, I was thinking of using a different ‘flavor’ other than lemon, could you suggest something that might compliment the macarons/buttercream instead. Also, for the buttercream when you say to add an additional egg, does this mean the whole egg or just the yolk again?

    Thanks!

  7. says

    Oh my, they look so delicious :) wish I had a huge bowl of them right now while I’m on the net and watching TV 😛 ROFL hey I’m multitasking here LOL

  8. says

    I am on a mac quest! My macs still are struggling, they have just little baby feet…makes me sad… I just bought a thermometer to check my oven, it is old, probably out of calibration:-p
    I think you macs look fantastic!! I love the lemon buttercream:-)
    Hugs, Terra

  9. says

    Oh, I think I may end up having ask of those theme songs stuck in my head tonight 😉 …but you are right, those were the days! I’m buying that this may be one of the easiest macaron recipes you’ve seen. Even I might be trusted with this one…I think.

    Love lemon! These look wonderful.

  10. says

    Love macarons….but also had never heard of them until I started food blogging. Haven’t attempted to make them yet….but am excited. Yours look wonderful!

    We’ve introduced our girls to many of the shows we used to watch: Cosby show, I love Lucy, Gilligan’s Island, Full House and many more. I want to find Fantasy Island and Love Boat. That was our Saturday night line up!

  11. Sonia says

    what do you mean when you said “Bake the macarons for 20 minutes; rotate the baking sheet after 10 minutes for even baking.” Rotate as in turn it around? Im sorry if it’s a stupid question.

  12. says

    Gorgeous! Correctly executed macarons are such a challenge and you pulled it off perfectly!! I’m drooling over your lovely macarons! Cheers and congrats on another well-deserved Top 9!!! :)

  13. says

    These look delicious! I love almost anything that’s lemon falvoured ~ so fresh & zesty. Congratulations on being selected for the Foodbuzz top 9 ♥

    Thank you for posting it :-)

    ~ marie

    Hope you’ll have a look at my blog when you get the chance!

    • says

      Hi Sonia! Unfortunately, no…it has to be almond flour. Almond flour is blanched, ground almonds…nothing special or different. :) If you can find some almonds, blanch them and then give them a whirl in a food processor and there’s your almond flour. Hope that helps!

  14. says

    Your macarons are beautiful! I like their color and love the idea of having them with lemon buttercream.
    Speaking of Pierre Hermé… not all of his macarons are that great. Being a huge lover of macarons ever since I was a child, the first thing I do whenever I go back to France, is to have some. Last December, being in Paris for a few days, I got some from his shop, of course. Out of 5, I maybe was impressed by 2. The others were “Ok” :)

  15. says

    wow these look beautifulllll!! And lemon flavored baked goods are some of my MOST fave. I tried macaron once, and wasn’t actually a fan. It was too sweet for me! 😛 But perhaps I just need to try a better one, and this one looks really good. Great job!

  16. says

    These look divine! So lemony… I’m wondering whether macaron can actually be refreshing… never had or made lemon ones.
    the sitcoms! the sitcoms! The Cosby Show has always been an all time favourite. I still like watching reruns whenever I get the chance.

    Tobias

  17. says

    I agree, those were the days….of TV at least. Watched all those shows. And Hurray for choosing Chuck Hughes from my city, have yet to try his restaurants too $$$ but I have met him at a foodie event. The macarons looks fab my friend!

  18. says

    Beautiful macarons! And you’re watching the Cosby Show tooooooooooo????!!! I’m on season 4 and loving every minute of it. I’ve gotten two of my friends hooked too. LOL 😀

  19. says

    Gorgeous recipe and pictures. I think even I could do this one so going to bookmark it. I love the tv show references. Love the good old days.

  20. says

    I keep meaning to attempt macarons, but haven’t yet gotten around to it. But thanks for finding me the easiest recipe! Yours look wonderful.

  21. says

    Yes, this recipe sounds easy, piece of cake :)). I keep encouraging myself to bake some for our anniversary party next week and read all recipes I can find … (especially Jill’s :)). Excellent photos, Kate!

  22. RavieNomNoms says

    Buttercream is one of my favorite things and then put lemon with it?! Sounds amazing. Gorgeous pictures!

  23. says

    Mmmm Mmm, I could just sit there and eat the lemon buttercream. That sounds delicious.

    My wife makes a lemon icing for a cake that I have to always lick the bowl after she’s done.

  24. says

    Isn’t Chuck Hughes just the cutest? Mmm mmm mmm! Those were for Chuck 😉 As for the macarons, I didn’t know that they could be so easy to make. I’ve had a few macarons in my day and I’ve never tasted any that I enjoyed. Maybe it’s time to get down and dirty and make macarons with flavors I would personally enjoy :-) Now… where do I get almond flour?

  25. says

    Lovely! The macarons look gorgeous. I have only attempted macarons once and the recipe was quite different from yours but they definitely look the same. I just may have to give this method a try! Love the lemon!

  26. says

    You know, until I started foodblogging last year, I’d never ever heard of a Macaron. I’ve never seen them for sale here in any pastry shop or bakery and when I mention them to friends to see if they’ve had them, I get a blank look and then they ask me if I mean Macaroons! lol.

    I don’t think I have the patience at all to make these. I have to try one before I decide if they’re worth the effort. But, yours look gorgeous! And Kate, your photos have improved so much in the past few months. I know I’ve said this before but they look fantastic!

  27. says

    Can you believe I still have never had a macaron?! These like wonderful! And I’m fairly certain my sister and I were sitting down and watching the same line-up of reruns. 😉 LOL! Thanks for the flashback.

  28. says

    So, so interesting how different people succeed with different recipes and completely different quantities and temperatures and techniques. I am trying to assimilate the four classes I took in Paris to find just the right method and recipe for me! Yours look lovely.

    If you readers are interested in learning to make macarons, they might like to enter my giveaway for a copy of Mad about Macarons – fabulous book, so easy to follow!

    http://www.eatlivetravelwrite.com/2011/08/mad-about-macarons-in-paris-and-a-giveaway/

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