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Lemon Burst Macarons

May 8, 2012

I have not made a lot of these fancy cookies to really “know” what they are supposed to be like.  I know that the ones that I have made are a lot like a meringue, crisp on the outside and slightly chewy on the inside.  The first time I attempted to make macarons I did not take into consideration the humidity.  Humidity can be a hindrance to a lot of baking.  If you have ever worked with royal icing you’ll know what I mean.  A little trick that I have come to love when working with egg whites that you want to be dry is to use a dehumidifier.  Duh, right!

These little Lemon Burst Macarons remind me of a lovely sunny afternoon!  I played with the thought of calling them sunshine macarons but I did not want to sound cheesey, too late 🙂  They are crisp on the outside and chewy on the inside.  This recipe used a lemon buttercream which I was a little hesitant about at first.  I am glad that I tried it because it really was lemony and added a lovely lemon burst to chew on!  If you are going to try your hand at these wee cookies and you live in a humid area try the dehumidifier, it works like a charm.  Also, when beating your egg whites really beat them until they look a dry and stiff this will help you achieve the “peid” or feet.

Lemon Burst Macarons

110 grams almond flour/meal
200 grams powdered sugar
90 grams aged egg whites (about 3)
30 grams granulated sugar
zest from 1 lemon
yellow food coloring (powdered works best)

To Prepare

About 24 hours before you plan to make your macarons, set your egg whites out in a clean bowl to age. Keep them loosely covered, at room temperature with a paper towel to keep any stray dust out. This helps remove some of the moisture and helps you achieve a meringue that is more stable.
Combine the almond flour, powdered sugar and zest. Get your hands in there and break up the clumps and lumps.  Sift if you prefer.  If you’re using powdered food coloring, add it to the almond/sugar mixture. Set aside.

In a stand mixer, whisk your aged egg whites until they start to get foamy. Once you start to see enough foam to hide any remaining liquid egg white, sprinkle in your granulated sugar in a slow, steady sprinkle.  Continue to beat until you have a stiff, glossy meringue. This should take from 3-5 minutes in a stand mixer. You really want your whites stiff and cloud like.

Add your almond/powdered sugar mixture all at once. Gently stir to break down your whites a bit, then begin a careful fold. The key is to not over-beat the batter. The goal is to achieve an oozy mass that looks similar to a very thick pancake batter. It should be oozy, but not flowy – flowy means you’ve gone too far. Oozy is like thick magma is what you want.

Transfer your batter to a pastry bag fitted with a large plain tip. Pipe your rounds onto silpat or parchment lined baking sheets.

Once your shells are piped, smack your baking sheet a few times on the counter to pop any air bubbles you may have lurking. Let them sit at room temperature to dry for 30 minutes to an hour – or when the tops are no longer tacky to the touch.  This is a great time to use your dehumidifier.

Bake at 315 F for 18 minutes, or until the shells are hard and cooked all the way through. It’s important to know your oven and check on your shells near the end of baking time.

Lemon Buttercream

2 egg whites
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
2 sticks unsalted butter, at room temp cut into chunks
1/2 teaspoon vanilla extract
3 tablespoons lemon juice
zest of 1-2 lemons, or to taste

To Prepare

In a double boiler, combine the egg whites, sugar, salt and cream of tartar. Use a hand held mixer to beat until the mixture becomes too hot to comfortably touch – approximately 5 minutes or so. Remove from heat and transfer mixture to the bowl of a stand mixer fitted with a whisk. Continue to beat until you have stiff peaks. Add the butter a few pieces at a time, beating the mixture thoroughly. Lastly, beat in the vanilla, lemon juice and zest. Use at room temperature.

Source Delectable Deliciousness

If you are in need of a good dose of sunshine and lemon you must try these!  They are absolutely divine 🙂

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. May 8, 2012 3:49 pm

    We love your sweet recipe… And also your photos are great.

  2. May 8, 2012 6:37 pm

    Too cute! They look fabulous!

  3. May 9, 2012 8:45 am

    Sigh. Your photos always bring a little sunshine into my world… xox

  4. May 9, 2012 5:03 pm

    I’ve always been terrifies of trying to make these, they look so amazing!

  5. May 10, 2012 3:15 am

    Loving looking macarons Sydney – I actually bought a macaron mat very recently with the aim of making some… soon! I was actually wondering the other day how lemon macarons get the yellow colour, so you answered my question for me 🙂

  6. May 11, 2012 5:16 am

    I will shortly be making my third attempt at Macarons. I’m very close to getting them just right! These look brilliant – it was with a hint of bitterness (if you’ll pardon the pun) that I looked at your ones 😀

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