Luscious Lemon Macarons: A Zesty Twist on a Classic French Delight

I am absolutely thrilled to talk about one of my all-time favorite desserts - Lemon Macarons! These delightful treats are the perfect combination of sweetness and tanginess, making them irresistible to anyone with a sweet tooth. The vibrant and refreshing flavor of lemon adds a zesty twist to the classic macaron, making it a standout dessert option.

When you take a bite into a lemon macaron, you are immediately greeted with a burst of citrusy goodness. The tangy lemon flavor cuts through the sweetness of the macaron shell, creating a harmonious balance that is simply divine. Each bite is like a little taste of sunshine, leaving you feeling refreshed and satisfied.

The texture of the lemon macaron is also something to marvel at. The delicate and airy meringue-like shell gives way to a smooth and luscious lemon filling. The combination of the crisp exterior and the creamy interior creates a mouthfeel that is both light and indulgent at the same time.

Lemon macarons are not only a treat for the taste buds but also a feast for the eyes. The pastel yellow color of the shells is vibrant and eye-catching, instantly brightening up any dessert table. They are also often adorned with cute decorations or drizzles of lemon glaze, adding an extra touch of elegance and excitement.

Whether you are enjoying them as a sweet treat after dinner or serving them on a special occasion, lemon macarons are sure to impress. Their unique flavor and beautiful appearance make them the perfect dessert option for those who appreciate the finer things in life. So go ahead, indulge in the tangy deliciousness of lemon macarons and let your taste buds dance with joy!

Ingredients

Macarons

48g of almond flour

48g of powdered sugar

38g of egg whites

38g of granulated sugar

Yellow food coloring

Filling

60g of softened cream cheese
20g of melted unsalted butter
20g of powdered sugar
1 teaspoon of lemon juice

Steps:

In a clean bowl, thoroughly mix together almond flour and 48g of powdered sugar. Sift the mixture once and set it aside.

In another clean bowl, combine the egg whites and 38g of granulated sugar. Use a hand mixer to beat them on medium-high speed until stiff peaks form. The whipped egg whites should have a shiny and silky texture.

Add a small amount of yellow food coloring to the almond flour and powdered sugar mixture. Fold and cut the mixture until everything is well combined. Transfer the mixture into a piping bag fitted with a round tip.

Line a baking tray with parchment paper or a baking mat. Preheat the oven to 100℉/ 38℃.

Pipe out approximately 30 macaron shells (around 3 cm in diameter) onto the baking mat/parchment paper. Tap the tray gently to remove any air bubbles. Place the tray in the oven and let the macarons set for about 10 minutes. Remove them from the oven when the surface is dry to the touch and not sticky. Preheat the oven to 356℉(180℃). Return the tray to the oven and bake