Description
Delight in these charming Heart Macarons filled with a zesty Lemon Buttercream. Perfectly crisp on the outside and chewy inside, these French treats come in a vibrant red or pink hue with optional sprinkles for added fun. The lemon buttercream adds a refreshing citrus twist, making this recipe ideal for special occasions or as a sweet indulgence.
Ingredients
Scale
Macaron Shells
- 70 grams (about 2/3 cup) almond meal/flour, room temperature
- 120 grams (about 1 cup) confectioners (powdered) sugar
- 2 large egg whites (about 65 grams), room temperature
- 50 grams (exactly 1/4 cup, leveled) granulated sugar
- 1 ” strip red or pink GEL food coloring
- Sprinkles (optional)
Lemon Buttercream Filling
- 6 tablespoons unsalted butter, room temperature
- 1 1/2 cups confectioners (powdered) sugar
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice (from 1 small or 1/2 large lemon)
Instructions
- Prepare the Macaron Mixture: Sift together the almond meal and powdered sugar twice to ensure a smooth texture. In a clean, dry bowl, whip the egg whites on medium speed until they become foamy. Gradually add the granulated sugar, increasing the speed to high and beating until stiff, glossy peaks form. Gently fold in the gel food coloring. Carefully fold the almond and sugar mixture into the whipped egg whites using a spatula with a folding technique to avoid deflating the meringue until the batter flows like lava.
- Pipe and Rest the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe heart shapes onto parchment-lined baking sheets, spaced evenly. Optional: Add sprinkles on top for decoration. Tap the baking sheets firmly against your counter to release air bubbles. Allow the piped shells to rest at room temperature for 30-60 minutes, or until a skin forms on the surface that doesn’t stick to your finger.
- Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for about 30 minutes, rotating the trays halfway through for even cooking. The shells should set and easily lift off the parchment when done. Allow them to cool completely before filling.
- Make the Lemon Buttercream: Using an electric mixer, beat the room temperature unsalted butter until creamy and pale. Gradually add the powdered sugar and salt, mixing well to combine. Add the fresh lemon juice and beat until the buttercream is light and fluffy.
- Assemble the Macarons: Pair macarons by size and pipe or spread a generous dollop of lemon buttercream onto one shell. Sandwich with its matching shell, gently pressing together to spread the filling to the edges. Repeat with remaining shells.
- Rest and Serve: For the best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours before serving. Bring them to room temperature before enjoying for the perfect soft and chewy bite.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Be gentle when folding the batter to maintain the airiness for proper macaron texture.
- Resting the piped shells is crucial to form a skin and prevent cracking during baking.
- Use gel food coloring to avoid adding extra liquid which can affect batter consistency.
- Macarons taste best after resting in the fridge for 24 hours but can be enjoyed immediately if needed.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
