Macaroons with lemon buttercream Recipe

Delicious French patisserie made with ground almonds and filled with a fresh and zesty lemon buttercream.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(111 votes) 3.7/5
Ingredients
Pour people
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
  • Yellow food color powder : 5 g
  • For the ganache
  • Icing sugar : 100 g
  • Unsalted butter : 100 g
  • Lemon(s) : 1 whole
Method
  • 1. FOR THE MACAROON SHELLS

    Preheat the oven to 155'C.
    Whisk the egg whites with 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
    Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
    Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
    Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 10-15minutes.

  • 2. FOR THE LEMON BUTTERCREAM

    Zest half of the lemon then cut in half and squeeze the juice from one half.
    Sift the icing sugar in to a bowl then add the softened butter, lemon zest and lemon juice. Beat together until you have a thick buttercream.

  • 3. TO ASSEMBLE

    Fill half of the macaroon shells with the lemon buttercream and then top with a second macaroon shell.
    Serve with a light dusting of icing sugar.

Chef's tip

«For a super tangy buttercream, add a little more lemon juice. If in season, add a raspberry to the centre of each macaroon for an extra fruity treat!»

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