Ingredients
Method
- Sift together almond flour and powdered sugar into a large bowl.
- In a stand mixer with whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar.
- Increase speed to medium-high and gradually add granulated sugar. Whip on high until soft peaks form. Then add yellow food coloring and whip to stiff peaks.
- Gently fold half of the dry ingredient mixture into the meringue until combined, then fold in the remaining dry ingredients. Continue folding until batter reaches “flowing lava” consistency, able to form a figure-8 without breaking.
- Line a half sheet pan with a silicone mat or parchment. Fill a piping bag fitted with ½ inch round tip with batter and pipe 1 inch rounds.
- Drop the pan 3–4 times to remove air bubbles, then pop visible bubbles with a toothpick. Let macarons rest at room temperature for 30–45 minutes until a skin forms.
- Preheat oven to 300°F (150°C). Bake one sheet at a time on the center rack for 13–15 minutes, until shells do not move when touched. Let cool completely.
- In a stand mixer with paddle attachment, cream butter and cream cheese until smooth. Add powdered sugar and lemon zest, then beat slowly until combined. Add lemon juice gradually to reach desired consistency, then beat 3–4 minutes on high until fluffy.
- Pipe frosting onto one shell and top with a matching shell. For extra lemon flavor, pipe a ring of frosting and fill with lemon curd.
- Store assembled macarons in an airtight container in the fridge for 12–24 hours to mature. Bring to room temperature for 1 hour before serving.
Nutrition
Notes
These lemon macarons are delicate, light, and filled with tangy cream cheese frosting. Perfect for spring gatherings or as a gift—allow them to mature in the fridge for the best texture and flavor!