Macarons with Lemon Buttercream Filling

• Vegetarian

• Snacks

  • 1 For the macarons

Found on diethood.com

Description

Ingredients

• 2 cups almond flour
• 2 cups powdered sugar
• 4 egg whites, divided, at room temperature
• 1 cup sugar
• 1 cup water
• food color

Directions

• In a food processor, pulse together the almond flour and the powdered sugar.
• Add in 2 egg whites to the almond mixture and process until smooth (the texture will be like almond paste).
• Add in food coloring of your choice and continue processing until the color is all blended in
• Put the mixture in a large bowl and set aside.
• In a saucepan bring the water and sugar to a boil and cook for about 15 minutes, or until a candy thermometer reads 110 degrees-celsius.
• In the bowl of your electric mixer beat 2 egg whites until soft peaks form.
• Slowly add in the hot syrup and continue beating until firm peaks form and the meringue has cooled.
• With a spatula, gently fold in 1/4 of the meringue into the almond mixture.
• Continue folding the meringue until completely incorporated.
• Prepare two baking sheets with parchment paper.
• Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture.
• Pipe the batter onto the baking sheets.
• Let dry at room temperature for 1 hour.
• Preheat oven at 275 F.
• Bake the macarons for 20 minutes; rotate the baking sheet after 10 minutes for even baking.
• In the meantime prepare the buttercream.
• Set buttercream aside and remove macarons from oven and transfer to a cooling rack; do not remove from the parchment paper, yet.
• After they have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto it and cover with another cap.
• Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for another 24 hours.