Macarons with Lemon Buttercream Filling: French macarons filled with a silky 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?
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
(Adapted from Food Network)
(makes about 30 macarons)
Macarons with Lemon Buttercream Filling
Ingredients
- 2 cups almond flour
- 2 cups powdered sugar
- 4 egg whites , divided, at room temperature
- 1 cup sugar
- 1 cup water
- food color
Instructions
- In a food processor, pulse together the almond flour and the powdered sugar.
- Add in 2 egg whites to the almond mixture and process until smooth (the texture will be like almond paste).
- Add in food coloring of your choice and continue processing until the color is all blended in
- Put the mixture in a large bowl and set aside.
- 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.
- In the bowl of your electric mixer beat 2 egg whites until soft peaks form.
- Slowly add in the hot syrup and continue beating until firm peaks form and the meringue has cooled.
- With a spatula, gently fold in 1/4 of the meringue into the almond mixture.
- Continue folding the meringue until completely incorporated.
- Prepare two baking sheets with parchment paper.
- Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture.
- Pipe the batter onto the baking sheets.
- Let dry at room temperature for 1 hour.
- Preheat oven at 275 F.
- Bake the macarons for 20 minutes; rotate the baking sheet after 10 minutes for even baking.
- In the meantime prepare the buttercream.
- Set buttercream aside and remove macarons from oven and transfer to a cooling rack; do not remove from the parchment paper, yet.
- After they have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto it and cover with another cap.
- Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for another 24 hours.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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
