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Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe

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3.8 from 67 reviews

  • Author: Ezabella
  • Total Time: 2 hours
  • Yield: 18 servings
  • Diet: Vegetarian

Description

A detailed step-by-step guide to making delicate and flavorful raspberry lemon macarons. This recipe covers the process of creating perfect macaron shells using almond flour and meringue, baking them to crisp perfection, and preparing a smooth and tangy raspberry lemon buttercream filling. The finished macarons offer a delightful combination of light, airy texture and creamy filling with a hint of citrus and fresh raspberry flavor.

Ingredients

Macaron Shells

  • 1/2 cup (100 g) almond flour
  • 1/2 cup (100 g) powdered sugar
  • 2 large egg whites (room temperature)
  • 1/4 tsp (1.42 g) cream of tartar
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp (4.2 g) lemon juice
  • 1-2 drops yellow gel food coloring

Raspberry Lemon Filling

  • 5 tbsp (75 g) butter (room temperature)
  • 1 1/4 cups (156 g) confectioner’s sugar
  • 2 tbsp (28 g) fresh raspberries
  • 1/2 tsp (2.1 g) lemon juice
  • 1/2 tsp (2.1 g) lemon zest
  • 1-3 drops red gel food coloring (optional)

Instructions

  1. Sift Dry Ingredients: Sift almond flour and powdered sugar together into a medium mixing bowl to ensure a smooth, lump-free base for the macaron batter. Set this mixture aside.
  2. Make Meringue: In an electric mixer bowl fitted with the whisk attachment, begin beating the egg whites on medium speed until foamy. Add cream of tartar to stabilize, and gradually add the granulated sugar one tablespoon at a time while increasing speed to medium-high. Beat until stiff peaks form, indicating a glossy, stable meringue that holds its shape when the bowl is inverted. Add lemon juice and yellow gel food coloring and beat on medium speed until incorporated.
  3. Fold Dry Ingredients: Sift the almond flour and powdered sugar mixture again into the meringue. Use a rubber spatula to gently fold the mixture: scrape the sides of the bowl clockwise starting from the bottom, then cut through the middle of the batter to combine without deflating. The batter should flow slowly off the spatula like thick lava and the edges smooth within about ten seconds when dropped back in.
  4. Pipe Shells: Transfer batter to a piping bag fitted with a Wilton A1 tip. On parchment-lined baking sheets (using templates underneath if desired), pipe 1.5 inch diameter rounds spaced about 2 inches apart.
  5. Remove Air Bubbles and Dry Shells: Firmly slap the baking sheets against the countertop a few times to release trapped air bubbles which can cause cracking. Let the piped batter rest at room temperature for 20-30 minutes or longer, until a dry skin forms that does not stick when lightly touched.
  6. Bake Macarons: Preheat oven to 300°F (150°C). Bake the macarons for 18-20 minutes until they develop feet and a crisp exterior. Transfer baking sheets to wire racks and allow to cool for 15 minutes. Then slide the parchment paper onto racks to cool completely.
  7. Prepare Filling: Beat butter for 2 minutes until pale and creamy. Add confectioner’s sugar and beat another 2 minutes until smooth.
  8. Make Raspberry Puree: Mash fresh raspberries with lemon juice and zest in a small bowl or puree briefly in a food processor. Strain through a fine mesh to remove seeds, yielding about 1 tablespoon of smooth puree. Stir puree into the buttercream until fully combined. Add red gel food coloring drops if desired for color.
  9. Assemble Macarons: Fit filling into a piping bag and pipe 2-3 teaspoons onto the bottom of one cooled macaron shell. Top with another shell to create a sandwich and gently press until the filling spreads to the edges.
  10. Chill and Store: Refrigerate filled macarons in an airtight container for at least 3 hours before serving to allow flavors to meld and texture to improve. Store in the refrigerator up to 5 days or freeze for up to 4 months.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • Sifting the almond flour and sugar twice prevents lumps and creates smooth shells.
  • Resting the piped batter before baking develops a skin that helps develop macarons’ signature feet.
  • Use parchment paper and piping templates to make uniformly sized shells.
  • Gently fold batter to maintain air but achieve the lava-like flow needed for perfect macarons.
  • Macarons improve in texture and flavor after chilling 3 hours or overnight.
  • Handle with care as macarons are delicate and prone to cracking if mishandled.
  • Freezing macarons extends shelf life and they thaw well at room temperature.
  • Adjust food coloring to control the intensity of shell and filling colors.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://kitchenloving.com/lemon-raspberry-macarons-with-raspberry-lemon-filling-recipe/