Macarons have a bad reputation for being difficult to make and that’s because it truly is a science. If you don’t have the right amounts or forms of ingredients then the correct chemical reaction will not occur to create that beautiful look and texture of a classic macaron. As long as you follow these simple directions, you’ll be able to create the most beautiful and delicious Lemon Raspberry Macarons.
How to make this Macaron Recipe:
- Sift your almond flour and powdered sugar twice. This ensures that your ingredients are fine and not clumped together so that you get a smooth top surface.
- Use gel food coloring to tint the shells. Liquid food coloring adds too much moisture to the batter.
- Make sure your eggs are room temperature. It usually takes about 3 hours for them to warm up to room temperature but if you forgot to set them out, place the eggs in a bowl of warm water for 5 minutes.
- Beat the egg whites and sugar until they form stiff peaks. You should be able to turn the bowl upside down without the meringue sliding or falling out.
- Be patient! Let the piped out batter dry for 30 minutes (or longer!) until you can touch it without it being sticky or tacky. If they are not dried all the way they will spread and won’t form the signature look- the feet.
There are so many ways to make this delicious macaron recipe, but the easiest way to switch it up is to introduce other buttercream flavors. These are some of my favorites:草莓奶油,lemon buttercream和eggnog buttercream.
After making and devouring this amazing Macaron recipe you’ll kick yourself for not trying your hand at them sooner. There’s nothing quite like that smooth crisp shell and a moist chewy center. The flavor combinations are endless so watch out for more delicious variations!
See a video这里对于如何做出完美的马卡!
- 1/2cup(100 g) almond flour
- 1/2cup(100 g) powdered sugar
- 2大蛋清room temperature
- 1/4tsp.（1.42 G）酒石
- 1-2drops yellow gel food coloring
- 5tbsp.（75克）黄油room temperature
- 1 1/4cups（156克）糖粉
- 1/2tsp.（2.1 G）柠檬汁
- 1/2tsp.（2.1 G）柠檬皮
In the bowl of an electric mixer with the whisk attachment, beat the egg whites on medium until foamy. Add the cream of tartar and continue to beat. While beating, add about 1 tablespoon sugar at a time. Increase speed to medium-high and mix until stiff peaks. You should be able to turn the bowl upside down without it sliding. Add the lemon juice and gel food coloring and beat on medium until combined.
Slam the baking sheets firmly on the counter a few times to get the air bubble out so that they don't crack the macarons while baking.
Preheat the oven to 300 degrees Fahrenheit and bake for 18-20 minutes. Place pan on a cooling rack for 15 minutes and then slide the parchment onto the cooling rack and let the macarons cool completely.
Beat butter for 2 minutes until pale. Add the powdered sugar and beat another 2 minutes.
Place raspberries, lemon juice, and zest in a small bowl and mash together (or if you have a small food processor or blender, puree it). Pour through a mesh strainer into another bowl until you're just left with seeds and discard them. You'l be left with about 1 tablespoon puree. Add to the buttercream and mix until smooth and creamy. Add a couple drops of food coloring if desired.
Refrigerate the cookies in an airtight container for at least 3 hours before serving and up to 5 days. Freeze for up to 4 months.
Melanie, fromGarnish & Glaze, is a Midwest girl currently living on Long Island with her husband and two little girls. She fell in love with baking and cooking as soon as she discovered how yummy banana bread batter is. She loves spending time in the kitchen creating healthy dinners and indulgent desserts.