Lemon Scented Macaroons Ww
Delight in the delicate balance of sweet and citrusy with these vibrant Lemon Scented Macaroons! These airy, almond-based cookies boast a glossy, golden exterior and the signature "feet" of perfectly crafted French-style macaroons. Infused with zesty lemon and a hint of vanilla, they offer a refreshing twist that’s irresistibly tangy and sweet. The velvety buttercream filling, made with fresh lemon juice and powdered sugar, adds a luscious layer of indulgence. Ideal for special occasions or an elegant dessert, these macaroons pair beautifully with tea or coffee. With step-by-step instructions for achieving that flawless macaronage and tips for creating glossy shells, this recipe ensures bakery-quality results in your own kitchen. Whether you're a seasoned baker or a curious beginner, these lemon macaroons are a must-try for any citrus lover!
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 g Granulated sugar
- 125 g Almond flour
- 150 g Powdered sugar
- 1 tablespoon Lemon zest
- 2 drops Yellow food coloring
- 75 g Unsalted butter
- 100 g Powdered sugar (for filling)
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
Sift the almond flour and powdered sugar together into a large mixing bowl to remove any lumps.
In a separate bowl, whisk the egg whites until they form stiff peaks. Gradually add the granulated sugar while whisking, until the mixture becomes glossy.
Gently fold in the sifted almond flour and powdered sugar mixture into the egg whites. Add the lemon zest and yellow food coloring, folding until the mixture has a smooth, lava-like consistency. Avoid overmixing.
Transfer the mixture into a piping bag fitted with a round nozzle. Pipe small, evenly sized circles (about 3 cm wide) onto the prepared baking sheets, leaving space between each macaroon.
Tap the baking sheets on your countertop to release any air bubbles. Let the macaroons rest for 30 minutes, or until a skin forms on the surface. The surface should no longer feel sticky to the touch.
Bake in the preheated oven for 13-15 minutes. The macaroons should have a shiny top and form a 'foot' at the bottom.
Remove from the oven and cool completely on the baking sheet before carefully peeling them off the parchment paper.
For the filling, cream together the butter and powdered sugar in a bowl. Add the lemon juice and vanilla extract, and mix until smooth.
Transfer the filling to a piping bag and pipe a small amount onto the flat side of one macaroon. Sandwich it together with another macaroon shell.
Repeat for the remaining macaroons and filling. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 400.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
