Ingredients
Scale
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 2/3 cups powdered sugar
- 1/4 tsp cream of tartar
- 1 cup finely ground almond flour
- 1/2 tsp pure vanilla extract
- Gel paste coloring, if desired
- 3 egg yolks
- 4 tbsp unsalted butter
- 1/2 cup fresh lemon juice
- Zest from 1 lemon
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 tsp table salt
- 2 large egg whites
- 1/3 cup granulated sugar
Instructions
- Preheat your oven to 300°F (150°C) and prepare baking sheets with parchment paper.
- Whisk egg whites with cream of tartar until soft peaks form; gradually add granulated sugar until stiff peaks form.
- Fold in sifted almond flour and powdered sugar gently until combined. Transfer to a piping bag.
- Pipe small circles on the prepared sheets; let rest for 30 minutes until a skin forms.
- Bake for about 20 minutes until firm but not browned; cool completely.
- Prepare filling by whisking egg yolks, lemon juice, zest, sugar, cornstarch, and salt over medium heat until thickened; stir in butter and cool.
- Beat egg whites for meringue topping until foamy; gradually add sugar and beat until stiff peaks form.
- Assemble by sandwiching lemon filling between macaron shells and piping meringue on top.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (20g)
- Calories: 70
- Sugar: 9g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg