Delicate Homemade Pink Lemonade Macarons Recipe

Ingredients:

  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • Pink food coloring (gel or powder)
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Additional lemon zest for garnish (optional)

Directions:

For the Macarons:

  1. Line baking sheets with parchment paper or silicone mats.
  2. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift mixture into a large bowl.
  3. In a separate bowl, beat egg whites and cream of tartar with a mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
  4. Gently fold almond flour mixture and lemon zest into egg white mixture, until combined. Be careful not to overmix.
  5. Add pink food coloring and fold gently until evenly distributed and desired color is achieved.
  6. Transfer batter to a piping bag fitted with a round tip. Pipe small rounds onto prepared baking sheets, spacing about 1 inch apart.
  7. Let stand at room temperature for 30 minutes to 1 hour, until a skin forms on the shells.
  8. Meanwhile, preheat oven to 300°F (150°C).
  9. Bake macarons for 15-18 minutes, rotating sheets halfway through, until set and just firm.
  10. Remove from oven and let cool completely on baking sheets.

For the Filling:

  1. In a mixing bowl, beat softened butter until creamy.
  2. Gradually add powdered sugar, beating until smooth and fluffy.
  3. Add fresh lemon juice and beat until well combined.
  4. Transfer filling to a piping bag fitted with a small round tip.
  5. Match cooled macaron shells into pairs of similar size.
  6. Pipe a small amount of filling onto the flat side of one shell, then gently sandwich with another shell.
  7. Repeat with remaining macaron shells and filling.
  8. Optionally, garnish with a sprinkle of lemon zest on top.
  9. Prep Time: 45 minutes | Cooking Time: 18 minutes | Total Time: 1 hour 30 minutes
  10. Kcal: 140 kcal | Servings: Makes about 24 filled macarons

FAQs:

  • How do I achieve the perfect macaron texture? Achieving the perfect macaron texture involves several key steps: ensure the almond flour and powdered sugar are finely ground and sifted together, whip the egg whites to stiff peaks, fold the dry ingredients into the meringue gently but thoroughly, and allow the piped macarons to rest before baking to form a skin.
  • Can I make these macarons without food coloring? Yes, you can make these macarons without food coloring for a natural look. Alternatively, you can use natural food dyes such as beetroot powder for a pink hue or turmeric for a yellow tint.
  • How do I store leftover macarons? Store leftover macarons in an airtight container in the refrigerator. They will keep well for 3-4 days. Bring them to room temperature before serving for the best texture and flavor.
  • What can I use instead of lemon zest in the filling? If you prefer a smoother filling without zest, you can use lemon extract or lemon juice for flavoring. Adjust the amount to taste, as extracts and juices can be more concentrated than zest.
  • Can I freeze these macarons? Yes, you can freeze these macarons for longer storage. Place them in an airtight container or freezer bag, separating layers with parchment paper. Thaw them in the refrigerator before bringing them to room temperature to serve.

Leave a Comment