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- 1 cup almond flour - 1 3/4 cup powdered sugar - 3 large egg whites, at room temperature - 1/4 cup granulated sugar - Pinch of salt - Yellow food coloring (optional) - 1/2 cup fresh raspberries These main ingredients are key for making delicious lemon raspberry macarons. Almond flour gives them a light, airy texture. Powdered sugar adds sweetness and helps to create a smooth shell. The egg whites are essential for the meringue. They whip up to form soft peaks, giving macarons their signature look. The granulated sugar stabilizes the egg whites, ensuring they hold their shape. A pinch of salt enhances the flavor, while yellow food coloring adds a cheerful touch. - Different food colorings - Other fruit purees (strawberry, blueberry) - Various extracts (vanilla, almond) You can mix things up with optional ingredients. A splash of different food coloring can create a fun look. Other fruit purees can be used to change the flavor. For instance, using strawberry puree will give you berry-flavored macarons. Different extracts can add unique tastes, like vanilla for a classic twist. - 1 cup unsalted butter, softened - 2 cups powdered sugar - 2 tablespoons fresh lemon juice - Zest of 1 lemon This filling brings the macarons to life. The unsalted butter is creamy and soft, which creates a rich base. The powdered sugar sweetens the filling while keeping it smooth. Fresh lemon juice adds a tangy kick, and lemon zest gives it a bright flavor. Together, they make a luscious filling that pairs perfectly with the raspberry flavor. {{ingredient_image_1}} Start by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper. If you want, use a template to pipe even circles. This helps your macarons look neat. Next, grab a medium bowl. Sift together 1 cup of almond flour and 1 ¾ cups of powdered sugar. This step removes lumps and makes your macarons smooth. Set this mixture aside while you move to the next step. In a clean mixing bowl, add 3 large egg whites and a pinch of salt. Use an electric mixer on medium speed. Beat until frothy, then slowly add ¼ cup of granulated sugar. Increase the speed to high. Whisk until soft peaks form. If you want, add yellow food coloring. Keep whisking until stiff peaks form. The mixture should shine. Now, gently fold the sifted almond flour mixture into the whipped egg whites. Use a spatula and be careful not to deflate the meringue. Fold until the mixture flows like lava. It should also form a figure-eight shape when lifted. Transfer your batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared sheets. Leave space between each one. Tap the sheets lightly on the counter to remove air bubbles. Let the piped macarons sit at room temperature for 30-60 minutes. You want a skin to form on the surface that doesn’t stick to your fingers. Bake the macarons in your preheated oven for 15-20 minutes. They should form a "foot" and lift easily off the parchment. Be sure to rotate the sheets halfway through for even baking. Once baked, let them cool completely on the sheets before removing them. In a bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 2 cups of powdered sugar, 2 tablespoons of fresh lemon juice, and the zest of 1 lemon. Mix until smooth and fluffy. This filling gives your macarons a bright flavor. Match macaron shells of similar sizes. Pipe about a teaspoon of lemon filling onto one shell. Place another shell on top to make a sandwich. Repeat this for all the shells. Put the assembled macarons in the refrigerator for at least 24 hours. This helps the flavors mix well. Before serving, bring them to room temperature for the best taste. Making macarons can be tricky. Here are some common mistakes to avoid: - Not measuring ingredients correctly: Always use a kitchen scale for accuracy. - Not sifting dry ingredients: This step helps avoid lumps and ensures a smooth batter. - Overmixing the batter: Fold gently until the mixture flows like lava. - Skipping the resting step: Let your piped macarons sit before baking to form a skin. The foot is the ruffled base of the macaron. To get it right: - Use a proper oven temperature: 300°F (150°C) works well for baking macarons. - Rotate the baking sheets halfway through: This ensures even baking for all macarons. - Do not open the oven door: Keep it closed to maintain a stable temperature. Color and flavor play key roles in macarons. Here are ways to balance both: - Choose vibrant food coloring: Use yellow for lemon, but don’t overdo it. - Use fresh ingredients: Fresh raspberries and lemons enhance taste and color. - Taste as you go: Adjust lemon juice for the right tartness in your filling. How you present your macarons matters. Here are some tips: - Use a decorative platter: This makes your macarons look more appetizing. - Garnish with fresh raspberries or lemon zest: A simple touch adds elegance. - Arrange in colorful patterns: Create eye-catching displays for parties or gifts. Pro Tips Measure Accurately: Use a kitchen scale to measure almond flour and powdered sugar for precise results, ensuring your macarons have the perfect texture. Egg Whites Matter: Make sure your egg whites are at room temperature; this helps them whip up to a better volume and creates a more stable meringue. Resting Time is Key: Don't skip the resting step after piping; allowing the macarons to form a skin prevents them from cracking during baking. Chill for Flavor: Let the assembled macarons chill in the refrigerator for at least 24 hours before serving; this allows the flavors to develop and improves the texture. {{image_2}} You can play with many flavors for your macaron filling. For example, try a rich chocolate ganache. Just melt dark chocolate and mix it with heavy cream. Another option is to use fresh strawberries for a fruity twist. You can also make a vanilla buttercream with vanilla extract and cream. If you love nuts, a pistachio filling is a great choice. Each flavor brings its own joy to these treats. Color brings fun to macarons! You can change the color of your shells to match the filling. For lemon raspberry macarons, a soft pink or light yellow looks fantastic. If you want something bold, try deep red or bright yellow. You can also create a marbled effect by swirling colors together. This makes your macarons stand out on a plate. Macarons are perfect for celebrations! For birthdays, use a mix of bright colors and fun sprinkles. For holidays, think about seasonal flavors like pumpkin spice or peppermint. You can also shape your macarons into hearts for Valentine’s Day. If you want a unique touch, try adding edible glitter. These small details make your macarons exciting for any event. To keep your lemon raspberry macarons fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. This method locks in moisture and flavor. Keep the container in the fridge. Enjoy them within a week for the best taste. If you plan to store just the macaron shells, place them in a cool, dry area. Use a container with a lid but do not seal it tightly. This allows air to keep them crisp. Avoid direct sunlight and heat, as they can cause the shells to soften. You can freeze assembled macarons for later enjoyment. Wrap each macaron in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to eat them, thaw them in the fridge overnight. This keeps the flavors intact and prevents moisture loss. To make great macarons, start with these tips: - Use a kitchen scale for accurate measurements. - Sift the dry ingredients to avoid lumps. - Whip egg whites to stiff peaks for the right texture. - Fold gently to keep air in the batter. - Let the piped batter rest until a skin forms. These steps help you achieve that perfect macaron. You can tell if macarons are done by checking for a few signs: - They should have a nice “foot” at the base. - The tops will be smooth and shiny. - Gently lift one; it should not stick to the parchment. If you see these signs, your macarons are ready! Yes, you can substitute some ingredients: - Use different nut flours like hazelnut or pistachio. - Instead of lemon juice, try lime juice for a twist. - Use vanilla extract instead of lemon zest for a different flavor. Just remember, substitutions may change the texture slightly. Homemade macarons can last up to a week in the fridge. - Store them in an airtight container to keep them fresh. - If you freeze them, they can last for up to three months. Thaw them in the fridge before enjoying! You can find high-quality lemon raspberry macarons at: - Local bakeries that specialize in French pastries. - Online gourmet shops that ship nationwide. - Farmers’ markets often feature local pastry chefs. These places usually offer fresh and delicious options! You now have all the steps and tips to make lemon raspberry macarons. We covered key ingredients, detailed instructions, and helpful variations. Remember, practice makes perfect in macaron making. Don’t be afraid to experiment with flavors and colors. Always note your successes and mistakes for next time. With patience and the right approach, you can impress anyone with your delightful treats. Enjoy your baking journey and the delicious results!

Lemon Raspberry Macarons

Delicate almond meringue cookies filled with a creamy lemon raspberry filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup almond flour
  • 1.75 cup powdered sugar
  • 3 large egg whites, at room temperature
  • 0.25 cup granulated sugar
  • 1 pinch salt
  • none yellow food coloring (optional)
  • 0.5 cup fresh raspberries
  • 1 cup unsalted butter, softened
  • 2 cup powdered sugar (for filling)
  • 2 tablespoons fresh lemon juice
  • 1 none zest of 1 lemon

Instructions
 

  • Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, and if you desire, use a template to pipe uniform circles for the macarons.
  • In a medium bowl, sift together the almond flour and powdered sugar to ensure there are no lumps. Set aside.
  • In a clean, dry mixing bowl, combine egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until frothy, then gradually add granulated sugar. Increase the speed to high and whisk until soft peaks form. Add yellow food coloring if desired and whisk until stiff peaks form and the mixture shimmers.
  • Gently fold the sifted almond flour mixture into the whipped egg whites using a spatula. Be careful not to deflate the meringue. Fold until the mixture flows like lava and forms a figure-eight when lifted.
  • Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each. Tap the baking sheets gently on the counter to remove air bubbles.
  • Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface that doesn't stick to your fingers.
  • Bake the macarons in the preheated oven for 15-20 minutes, or until they have formed a “foot” and can easily be lifted off the parchment without sticking. Rotate the sheets halfway through for even baking.
  • Allow the macarons to cool completely on the baking sheets before removing them.
  • In a bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, lemon juice, and lemon zest, mixing until smooth and fluffy.
  • Pair macaron shells of similar sizes. Pipe about a teaspoon of lemon filling onto one shell and gently sandwich it with the other. Repeat for the remaining shells.
  • Place the assembled macarons in the refrigerator for at least 24 hours to allow flavors to meld, then bring them to room temperature before serving.

Notes

Chill assembled macarons for at least 24 hours for best flavor.
Keyword dessert, lemon, macarons, raspberry