Lemon-Berry Macarons

Valentine’s Day is around the corner, and single or taken, love is the reason for the season. These perfect pink macarons are my loving gift to myself and my girl friends this year to snack on as we get ready for our different Valentine’s Day happenings. I am vacationing in Florida this year, so I also get to celebrate with my fantastic mother, grandmother and grandfather, which is a really special treat.
Try these out as a great something sweet for your sweet loves!
Macarons:
  • 1 3/4 c confectioners’ sugar
  • 1 c almond flour
  • 3 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 c granulated sugar
  • 3 drops food coloring (must be gel)
  • 1/2 tsp almond extract
Lemon-Berry Buttercream:
  • 2 sticks unsalted butter, room temperature (softened)
  • 2 1/2 c confectioner’s sugar
  • ¼ c cream
  • 1 tsp strawberry extract
  • 1 tsp lemon extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 300 and get a baking sheet ready with a SilMat.
  2. In a medium-sized bowl, sift  your flour and confectioner’s sugar.
  3. In your mixer with the whisk attachment, beat the egg whites on medium speed until frothy texture. Increase the mixer’s to medium-high and add the granulated sugar – beat until they form stiff peaks and are shiny (which should not move when you lift the whisk).
  4. Using a rubber spatula, hand fold in the meringue to the flour/sugar mixture, turning the bowl 180 degrees with each fold. Once combined, add extract and food coloring.
  5. Spoon batter into piping bag and make 1 1/2 inch circles. Each cookie will need a match, so make sure your sizing is consistent.
  6. Let them rest for at least 45 minutes until they form a skin. You should be able to gently touch the top and not get batter on your finger.
  7. Bake for about 20 minutes, or until they are set, but not browned.
  8. Let cool completely before peeling them off the parchment paper. If your feet are sticking to the paper, it means they are undercooked, so let them cool completely and set.

Lemon-Berry Buttercream

In the mixer with the whisk attachment, cream the butter. Add confectioner’s sugar, salt and extracts. Mix until light and fluffy. Spoon into piping bag and put a small dollop on a cookie, and then sandwich it with a matching size.

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10 thoughts on “Lemon-Berry Macarons

    1. I was terrified, and the first few batches came out as huge disasters. Macarons are finicky, but once you start to get in your groove its really fun! Just remember, if they aren’t perfect, it probably isn’t you – so many factors (humidity!) can cause an issue.

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      1. I have tried macarons once before and totally failed! Maybe this recipe is the solution 😁 your bakes look beautiful!! The little hearts are such a cute touch.

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      2. Macarons are so hard! I make them all the time now and each time they come out slightly different.. practice makes perfect, I’m told, but who knows with these!

        Liked by 1 person

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