Let me just say right off the bat here, I know these are overfilled. I got carried away with the beautiful color of the lemon filling.
In the spirit of spring, I am trying to move away from spicy, deep winter flavors and create lighter and brighter versions of French macarons. Well, maybe not with such big fat fillings.
Lemon lime not only sport fresh colors, they reminds me of cleansing and renewal. These French macarons have lime flavored shells wrapped around bright lemon yellow homemade buttercream.
Lemon and lime have been flavor companions forever. When added to French Macarons, the sweet sour flavors dance well together.
Yay for citrus.
Lemon Lime French Macarons
For the lime flavored shells:
Use a kitchen scale for precise measurements.
- 90 grams of egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- Pinch of cream of tarter
- Pinch of salt
- 25-50 grams extra fine white granulated sugar
- 200 grams of powdered sugar
- 110 Grams of almond flour*
- 1/2 teaspoon lime extract
- Green powdered food coloring (optional)
- Line two baking sheets with parchment paper or use a silpat.
- Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add the pinches of salt and cream of tartar.
- Add the powdered sugar/almond mixture to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a "flowing like lava" consistency. Fold in the lime extract. Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it's running all over the place, you will probably have to start over. Fold in the green food coloring, if desired. Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
- Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about a half hour or until they harden.
- Preheat oven to 325 degrees F.
- Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
- I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
- Bake for 18-20 minutes.
- When checking them after 10 minutes or so, if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
- To test to see if they are done, peel the baking paper or silpat back under the shell, if the shell comes off easily, they are done.
- If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
- Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size.
- Fill with lemon buttercream or your choice of filling.
- 1 stick butter at room temperature
- 3-4 cups powdered sugar
- 1/4 cup whole milk
- 2 teaspoons lemon extract
- Yellow food coloring (optional)
- Place the butter, 2 cups of the powdered sugar and the milk in a mixer and cream together.
- Mix in the lemon extract.
- Add the rest of the powdered sugar 1/2 cup at a time until combined. If the mixture is too liquid, add more powdered sugar.
- Add the food coloring and mix to combine.
- Fit a pastry bag with a large round tip and pipe some buttercream on a macaron shell. Top with a matching size shell.