Lemon French Macarons
Change

Lemon French Macarons

French Macarons that are lemon-flavored. Use Lemon Curd as a filling.

kation

Ingredients

25-serving
  1. 100 Grams almond flour
  2. 175 Grams sugar powdered
  3. 3 egg white
  4. 30 Grams sugar
  5. 2 Tablespoons lemon zest

Method

120 mins
  1. Blank step
    Add Photo

    In a dry mixing bowl, sift together the almond flour, the powdered sugar, and lemon zest.

  2. Blank step
    Add Photo

    Place the egg whites in a separate bowl and whisk until they appear frothy. Add the sugar to the egg whites and continue whisking until firm peaks form. (This is most conveniently done with an electric mixer/egg beater)

  3. Blank step
    Add Photo

    Add half of the dry flour/sugar mixture to the egg whites. Using a flat spatula, gently fold the egg whites back and forth until the dry ingredients have just incorporated into the mixture. Be careful not to overmix.

  4. Blank step
    Add Photo

    Scoop the liquid mixture into the dry bowl and continue folding back and forth, until the mixture has just incorporated itself.

  5. Blank step
    Add Photo

    Lay out parchment paper or silicone baking sheets on top of cookie sheets.

  6. Blank step
    Add Photo

    Scrape this mixture into a plastic piping bag (I used a large Ziplock freezer bag and cut a bottom corner off) and begin piping the mixture into small circles on the baking sheets. Be sure to space them about an inch apart because they will continue spreading after you have piped them out.

  7. Blank step
    Add Photo

    Let the batter sit on the sheets for 30-90 minutes. This allows the batter to rest and a smooth skin should form on the tops of the cookies.

  8. Blank step
    Add Photo

    The cookies are ready to be baked if you gently touch the tops of the cookies and no batter sticks to your finger. The surface should feel smooth and dry. I would check every 30 minutes to make sure.

  9. Blank step
    Add Photo

    Heat the oven to 280F (~140C). When the oven is done preheating, place the sheets in the oven and bake 17 minutes.

  10. Blank step
    Add Photo

    Remove the cookies and let cool (5-10 minutes). Carefully remove from the cookie sheet and place upside down for filling. Top the filling with another cookie half.

  11. Blank step
    Add Photo

    Fill with Lemon Curd.

  12. Blank step
    Add Photo

    Eat! The cookies keep well at room temperature for about 3 days.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap