Classic French Macarons with Lemon Zest Buttercream

These classic French macarons are light, airy, and delicately flavored with almond and a hint of lemon zest. The vibrant lemon buttercream filling adds a refreshing twist, making each bite a perfect balance of sweetness and tang. With their elegant appearance and delightful texture, these macarons are a sophisticated dessert that is sure to impress at any gathering.

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 4 large egg whites, aged
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Food coloring (optional)
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar (for filling)
• 2 tablespoons lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, pulse the almond flour and powdered sugar together until well combined. Sift the mixture to remove any lumps.
3. In a large bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating until soft peaks form.
4. Gradually add the granulated sugar while beating until stiff peaks form. Add the vanilla extract and food coloring if desired, mixing until fully incorporated.
5. Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the mixture. The batter should flow like lava.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron.
7. Tap the baking sheets on the counter to release any air bubbles and let the macarons sit at room temperature for 30-60 minutes until a skin forms on top.
8. Bake the macarons for 15-18 minutes, rotating the sheets halfway through. They should not brown. Let them cool completely on the sheets.
9. Meanwhile, prepare the lemon buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth and fluffy.
10. Once the macarons are cool, pair them up by size and pipe a dollop of lemon buttercream onto the flat side of one macaron. Sandwich with the other macaron.
11. Store the macarons in an airtight container in the refrigerator for at least 24 hours for the best flavor. Bring to room temperature before serving.