Ingredients
Macaron Shells
- 100 g egg whites (room temperature, approx. 3 large eggs)
- 100 g Wholesome Sweet Organic Cane Sugar
- 110 g almond flour
- 110 g Wholesome Sweet Organic Powdered Sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- small drop of yellow gel food coloring
Lemon Buttercream Icing
- 1/2 cup vegan butter (softened)
- 3 cups Wholesome Sweet Organic Powdered Sugar
- 1 – 2 Tbsp almond milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- small drop of pink gel food coloring
Instructions
- Prepare a water bath: Heat a pot of water on the stove over medium heat until it simmers, or use a double boiler if you have one. Gather and measure all ingredients accurately with a kitchen scale for best results.
- Heat egg whites and sugar: Place egg whites and cane sugar in a heatproof bowl over the simmering water. Whisk quickly and continuously until the sugar dissolves and a thin foam forms on top, taking care not to cook the egg whites.
- Whip meringue: Transfer the warm egg white mixture to a stand mixer bowl. Beat on low speed for 30 seconds, increase to medium for 1-2 minutes until thicker, then increase to high speed and whip until stiff peaks form, which can take 6-12 minutes. The meringue should stand upright without curling on the beater.
- Sift and fold dry ingredients: Sift together almond flour and powdered sugar (or pulse them in a blender/food processor if no sifter). Add to the meringue bowl along with lemon juice, lemon zest, and yellow gel food coloring. Gently fold the mixture until smooth and you can draw a figure 8 with your spatula without the batter breaking, signaling it’s ready.
- Pipe and dry shells: Fit a piping bag with a round tip and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet spaced about 2 inches apart. Tap the baking sheet firmly to release air bubbles, pop any visible bubbles with a toothpick, then allow the shells to dry for 30 minutes at room temperature while preheating the oven to 320°F (160°C).
- Bake macarons: When the shells feel dry and not sticky to the touch, bake them in the preheated oven for 12 minutes. Flip the baking sheet halfway through baking for even heat distribution. Once baked, let the shells cool completely on the baking sheet before icing.
- Make lemon buttercream icing: Beat the softened vegan butter until creamy. Add 1 cup powdered sugar and mix well. Stir in almond milk, lemon juice, and vanilla. Gradually add the remaining powdered sugar, beating as you go. Add pink gel food coloring and thin with a little more almond milk if necessary, beating until smooth and evenly colored.
- Assemble macarons: Fill a piping bag fitted with a star tip with icing. Pipe a swirl onto the bottom side of one macaron shell, leaving a small border. Sandwich with another shell and press gently to seal. Repeat with the remaining shells. Serve and enjoy these delicate lemony treats!
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- The drying step (letting shells rest before baking) is crucial to achieve the macaron’s signature feet and smooth tops.
- Use a kitchen scale for precise measurements, as macarons are sensitive to ingredient ratios.
- Be gentle when folding batter to retain air but ensure thorough mixing.
- Flipping the pan midway helps ensure even baking and prevents browning on one side.
- If you don’t have gel food coloring, use natural options like beet powder or turmeric in very small amounts for color.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegan
