Vanilla-kissed macarons with Meyer Lemon buttercream
The combination of almond, vanilla and lemon work in harmony for an irresistible treat in these vanilla macarons with lemon buttercream.
Vanilla-kissed macarons with Meyer Lemon buttercream recipe
Ingredients for Vanilla-kissed macarons
1/4 cup almond flour (or finely finely ground almonds)
1-2/3 cups powdered sugar
4 large, grade AA egg whites, aged at room temperature for 3 hours
1/4 teaspoon kosher salt
3/4 teaspoon Spice Islands Pure Vanilla Extract
Ingredients for Meyer Lemon buttercream
2 large egg whites, room temperature
1/2 cup cane sugar
Pinch of kosher salt
1 cup sweet cream unsalted butter, softened
1/4 teaspoon Spice Islands Pure Vanilla Extract
1 tablespoon fresh‐squeezed Meyer lemon juice
1 teaspoon very finely grated Meyer lemon zest
Directions for Vanilla-kissed macarons
Heat oven to 300 F.
Line two large baking sheets with either silicon baking liners or parchment paper, set aside.
Place the almond flour and powdered sugar in a food processor and pulse until well combined.
Combine eggs and salt in mixing bowl and beat on medium‐high until stiff and glossy.
In two batches, fold in the almond mixture and vanilla until just combined.
Transfer mixture to a pastry bag and pipe 14 mounds about 1 inch apart on each baking sheet. Allow them to sit untouched for 30 minutes.
Bake, switching position of sheets halfway, until the macarons are puffed and the tops appear dry about 13‐15 minutes.
Slide silicon or parchment liners onto wire racks and allow to cool for 10 minutes. Gently peel the macarons off the liners and allow to cool on the wire rack completely, about 20 minutes.