Homemade pink macarons with lemon buttercream are a delightful treat that combines elegance with a burst of citrus flavor. These delicate French cookies, known for their crisp outer shell and chewy center, are elevated by a luscious lemon buttercream filling that adds a refreshing twist. Perfect for special occasions, tea parties, or simply to satisfy your sweet tooth, these macarons are sure to impress with their beautiful color and delightful taste. Get ready to embark on a fun baking adventure and create these stunning little confections that are as enjoyable to make as they are to eat!
Ingredients:
1 3/4 cups powdered sugar
1 cup almond flour
3 large egg whites, room temperature
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Pink food coloring
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon lemon juice
1 teaspoon lemon zest
Directions:
Preheat Oven: Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: Sift powdered sugar and almond flour together in a bowl. Set aside.
Beat Egg Whites: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar, beating until stiff peaks form. Add a few drops of pink food coloring and beat until color is evenly distributed.
Combine Mixtures: Gently fold the almond flour mixture into the egg whites in batches until well combined and batter flows like lava.
Pipe Batter: Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, tapping the sheets to release any air bubbles.
Form Skin: Let macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
Bake: Bake in preheated oven for 15-18 minutes. Allow to cool completely on baking sheets.
Make Filling: For the filling, beat butter until creamy. Gradually add powdered sugar, heavy cream, lemon juice, and lemon zest. Beat until smooth.
Assemble Macarons: Transfer filling to a piping bag and pipe onto the flat side of a macaron shell. Top with another shell to create a sandwich. Repeat with remaining macarons.
Store: Store in an airtight container in the refrigerator for 24 hours to let flavors meld.
