Ingredients
Scale
- For the Shells:
- 100 grams finely ground almonds
- 100 grams confectioner (powdered) sugar
- 50 grams of egg whites (2–3 egg whites), at room temperature
- 1/4 tsp cream of tartar
- 30g sugar, fine
- 2 tsp of lemon zest
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- a few drops yellow gel food
- For the buttercream:
- 3 tbsp of butter, softened
- 1 cup confectioner (powdered) sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp almond extract
- 2 tsp 2% milk
- Edible gold dust for dusting
Instructions
- In a large bowl, mix the sifted the finely grounded almonds and confectioner’s sugar together. I sifted the mixture three times just to make sure there were no large clumps of sugar or almonds.
- Using the whisk attachment, beat the egg whites in a very clean mixing bowl. When the eggs become foamy, add 1/4 tsp of cream of tartar. Slowly add the sugar. Whisk on medium-high speed until stiff peaks form.
- Add the 2 tsp of lemon zest, 1/2 tsp of vanilla, 1/2 tsp of lemon juice, and 4-5 drops of yellow food Continue to whisk for another minute.
- Sift the almond mixture into the whipped eggs.
- This is the most important part. Gently fold the almond mixture into the whipped eggs. I counted my folds, 55 to 60 folds. You want the mixture to fall off the spatula like a ribbon and set back into the bowl within 10 seconds.
- Once mixed transfer the mixture to a piping bag fitted with A1 round tip.
- I lined a baking sheet with parchment and piped rounds of batter on the sheet.
- Tap the baking sheets against the counter to release any air bubbles
- Preheat oven to 300 degrees (convection).
- Let the rounds sit for 20 – 30 minutes in order to form almost like a skin over the rounds. You’ll know they are ready to be baked when you can touch the round and no batter gets on your finger
- Place baking sheet in your preheated oven and bake for 15 to 20 minutes. Each oven heats up differently and cooks differently. My oven is a little hotter so things cook quicker. I start checking on my macarons at the 15 min mark
- Remove the macarons from the oven and let them cool entirely.
- In the meantime, start your buttercream. Cream the butter in a mixing bowl.
- Add the powdered sugar, lemon juice, lemon zest, vanilla, and milk. Combine ingredients.
- Pipe the buttercream and sandwich your macarons.
- With a food brush (a regular paintbrush that hasn’t been used for anything but food) brush on some edible gold dustings for that extra shine.
- Enjoy your beautiful wonderful creations.
- Category: Dessert