Macarons with Lemon Buttercream Filling
Aug 15, 2011, Updated Jul 07, 2021
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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)
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Macarons with Lemon Buttercream Filling
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
- 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
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!!! 🙂
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!
Congrats on Top 9…well deserved!
If you can’t find almond flour, can you use regular flour?
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!
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” 🙂
Your macarons look beautiful! You definitely jogged my memory a bit because I used to watch those shows all of the time!
Congrats on top 9,You deserved it,macarons look delish with lemon buttercream, a presentation is amazing 🙂
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!
Congrats on top 9!
OMG I was in love with Kirk Cameron and I wanted to be Alyssa milano so bad.
I can’t keep up with all of your creations! Your maracrons look amazing. Congrats on the Top 9!