• Mindy

Lemon Macarons

Author: Laura with Ways to my Heart

Yields: 24

Time: 1.5 hours


1 ¼ cup powdered sugar

1 cup almond flour

3 egg whites, room temperature

¼ tsp cream of tartar

Kosher salt

¼ cup fine granulated sugar

1 tsp lemon extract

8 drops of yellow food coloring

For the buttercream filling:

1 stick unsalted butter, room temperature

¾ cup powdered sugar

1 tsp lemon extract

Zest of one lemon


1. Preheat oven to 300 degrees. In a medium bowl, whisk together the powdered sugar and

almond flour to remove as many lumps as possible.

2. In another bowl, beat the egg whites, cream of tartar, and a pinch of salt until foamy. Continue

to beat on a med-high speed while slowly adding ¼ cup of fine sugar. Beat for about 5 minutes

until eggs are stiff and glossy. Add food coloring and beat until all incorporated.

3. Fold in the dry ingredients into the egg white mixture with a spatula, for about 2 minutes.

4. Transfer batter into a pastry bag or plastic zip bag. Line baking sheets with parchment or Silpat.

Pipe batter in about 1-inch circles, leaving another inch in between each one. Bang sheet pan on

the counter to release any air bubbles.

5. Bake one sheet pan at a time, about 13-15 minutes or until risen and just set. Rotate sheet pan

halfway through baking time. Cool completely on a cooling rack.

6. Beat together the butter, powdered sugar, lemon extract, and zest of one lemon in a small bowl

until smooth.

7. Pipe buttercream onto one side of a cookie, and top with another cookie. Repeat with remaining

buttercream and cookies. Store in an air tight container.

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