Strawberry Lemon Macarons
Calories: 6
Adjust Servings Here: 22 macarons
Description
These strawberry lemon macarons are crisp lemon-flavored almond shells filled with homemade strawberry jam and velvety smooth Swiss meringue buttercream. Using my no-fail recipe this is one you will be making over and over again.
Ingredients
Macaron shells
- 100 g (3 large) Egg White (about 3 eggs)
- 100 g (½ cups) Granulated sugar fine grain
- 100 g (¾ cup) Powdered Sugar (confectioners sugar, icing sugar)
- 100 g (1 cup) Almond flour
- ¼ tsp Salt
Mascarpone cream
- 125 g (½ cups) Mascarpone cream cheese
- 3 - 4 tbsp Powdered sugar
- 60 ml (¼ cup) Heavy cream
- 1 tsp Vanilla extract
Center Fillings
- ½ cup (120 ml) Strawberry Jam homemade or store-bought
Instructions
- Prep the Ingredients - Pulse the almond flour and powdered sugar in a food processor, then sift them together twice to remove lumps and achieve a smooth consistency. Bring egg whites to room temperature (or age them overnight in the fridge, uncovered).
- Make the Meringue - In a grease-free bowl, start whipping the egg whites and a pinch of salt on medium speed. When foamy, gradually add the granulated sugar, one spoonful at a time. Whip until stiff, glossy peaks form — about 8 to 10 minutes. Add a few drops of yellow gel food coloring and mix until just combined.
- Macaronage (Folding) - Add the dry ingredients to the meringue. Fold using a spatula, scraping around the bowl and pressing the batter to deflate. Stop when the batter flows like thick ribbons and you can draw a figure-8 without it breaking. Don’t overmix — under-mixed is better than runny.
- Pipe the Shell - Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 1½-inch circles onto parchment or silicone-lined trays. Tap trays firmly on the counter to release air bubbles. Use a toothpick to pop any large ones. Let rest 30–60 minutes until the tops are dry to the touch.
- Bake - Preheat oven to 300°F / 150°C (no fan). Bake each tray for 12–14 minutes, rotating halfway if needed. Shells should rise with feet and peel off cleanly when cooled. Cool completely before removing.
- Make the Mascarpone Filling - In a mixing bowl, beat together the mascarpone, powdered sugar, and vanilla until smooth. Add cold heavy cream and whip until thick, fluffy, and pipeable. Transfer to a piping bag fitted with a round or star tip.
- Assemble the Macarons - Pair up shells of similar size. Pipe a ring of mascarpone cream around the edge of one shell. Add about ½ tsp of strawberry jam in the center. Gently sandwich with the second shell. Repeat with the remaining shells and filling.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen