Homemade Pink Macarons with Lemon Butter Cream
Making homemade macarons is a delightful and rewarding experience. These delicate French pastries can be intimidating, but with a little practice and the right recipe, anyone can master them. In this post, I’m sharing a recipe for Homemade Pink Macarons filled with a zesty lemon buttercream. This aesthetically pleasing dessert combines the sweetness of the macarons with the tartness of lemon, making it an unforgettable treat for special occasions or just a simple afternoon snack.
Why You Will Love This Recipe
This recipe is not only delicious but also allows you to express your creativity. The vibrant pink color is perfect for celebrations, while the lemon filling offers a refreshing contrast to the sweet meringue shells. Additionally, homemade macarons give you full control over the ingredients, making them a healthier and tastier alternative to store-bought versions. With the right techniques, you’ll impress your friends and family with these beautiful confections.
Ingredients
Before we dive into the instructions, let’s gather all the ingredients you will need to make these delightful Pink Macarons:
- For the Macaron Shells:
- 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
- For the Lemon Buttercream Filling:
- 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
Step 1: Preheat Oven
Begin by preheating your oven to 300°F (150°C). While the oven is warming, line two baking sheets with parchment paper to prepare for baking the macarons. This ensures that the macarons do not stick to the sheets and bake evenly.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together 1 3/4 cups powdered sugar and 1 cup almond flour. This step is crucial, as it removes any lumps and helps create a smooth macaron shell. Set the dry mixture aside while you prepare the meringue.
Step 3: Beat Egg Whites
In a separate, clean bowl, beat the 3 large egg whites using an electric mixer, adding the 1/4 teaspoon cream of tartar. Beat the mixture until it becomes foamy. Gradually add the 1/4 cup granulated sugar, continuing to beat until you reach stiff peaks. Add a few drops of pink food coloring and mix until the color is evenly distributed.
Step 4: Combine Mixtures
Gently fold the almond flour mixture into the whipped egg whites in batches. Be careful not to deflate the meringue. The goal is to achieve a batter with a consistency that flows like lava. This process is essential to achieve the perfect macaron texture.
Step 5: Pipe Batter
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles, about 1.5 inches in diameter, onto the prepared baking sheets. Don’t forget to tap the sheets gently on the counter to release any trapped air bubbles, which can cause the shells to crack.
Step 6: Form Skin
Allow the piped macarons to sit at room temperature for 30 to 60 minutes, until a skin forms on the surface. The macarons should feel dry to the touch; this is important for achieving the characteristic “feet” when baking.
Step 7: Bake
Place the baking sheets in the preheated oven and bake for 15 to 18 minutes. Keep an eye on them to ensure they don’t overbake. Once done, allow the macarons to cool completely on the baking sheets before attempting to remove them.
Step 8: Make the Filling
While the shells are cooling, prepare the lemon buttercream filling. In a mixing bowl, beat 1/2 cup unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, mixing well before each addition. Then, stir in 2 tablespoons heavy cream, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until smooth and well combined.
Step 9: Assemble Macarons
Once the shells have cooled completely, transfer the lemon buttercream filling into a piping bag. Pipe a small dollop onto the flat side of one macaron shell and gently press another shell on top to form a sandwich. Repeat this process with the remaining shells and filling.
Step 10: Store
For the best flavor and texture, store the assembled macarons in an airtight container in the refrigerator for 24 hours. This allows the flavors to meld beautifully, making each bite even more delicious.
FAQ
1. Why are my macarons cracking?
Cracking can happen due to several factors, including not allowing the macarons to form a skin before baking or baking at too high a temperature. Ensure you let them sit for the required time and monitor your oven’s temperature closely.
2. Can I use any type of food coloring?
Yes, you can use gel food coloring for vibrant colors. Avoid liquid food coloring, as it can alter the batter’s texture and consistency.
3. How should I store macarons?
Store macarons in an airtight container in the refrigerator. For optimal flavor, let them sit in the refrigerator for 24 hours before consuming.
4. Can I freeze macarons?
Yes, you can freeze macarons. Make sure they are in an airtight container, and they can last up to a month in the freezer. Let them come to room temperature before consuming.
5. What can I substitute for almond flour?
If you have nut allergies, a gluten-free all-purpose flour can be used as a substitute, but this may alter the texture and flavor of the macarons slightly.
Conclusion
Homemade Pink Macarons with lemon buttercream are a fantastic way to impress your guests or indulge yourself in a sweet treat. The colorful shells paired with the tangy filling bring balance and joy to every bite. With the tips and steps provided in this guide, you’re now equipped to take on this delightful French confection. Enjoy baking and sharing these beautiful desserts!
