Macarons with Lemon Buttercream Filling
Aug 15, 2011, Updated Jul 07, 2021
This post may contain affiliate links. Please read our disclosure policy.
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)
Pin this now to find it later
Pin It
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
Your macarons look fantastic and the lemon buttercream sounds wonderful!
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.
it’s a lot of hard work! great job!
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!
Such perfect little macarons. Love that lemon filling…so fresh.
Everything not Everyone….LOL. But that would be nice, too 🙂
STUNNING! You make everyone SO gorgeous! Great post, my friend!
Beautiful post, gorgeous pictures and the fact that these gorgeous macarons have lemon in them seals the deal for me 🙂 Thanks for sharing, Kate!
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.
Hi Sonia!
Yes… as in turn the baking sheet around so that the macarons are baked evenly. Hope that helps!
Are these macaroons fun or what!! Love the photos too 🙂