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Lemon Raspberry Macarons

Lemon Raspberry Macarons That Wow Your Taste Buds

Delight in the vibrant flavors of Lemon Raspberry Macarons, a gluten-free treat that impresses with its elegant presentation.
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Prep Time 30 minutes
Cook Time 18 minutes
Maturation Time 1 day
Total Time 1 day 48 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Flour Can use almond meal, but texture may vary.
  • 1 cup Confectioner’s Sugar Essential for meringue stability.
  • 2 tablespoons Freeze-Dried Raspberry Powder Can substitute with freeze-dried strawberries or skip for plain macarons.
  • 3 large Aged Egg Whites Aging helps reduce moisture for better results.
  • 1/2 cup Granulated Sugar Standard white sugar is ideal for this recipe.
  • 1 teaspoon Gel Food Coloring Use concentrated gel types and add gradually for best effects.
For the Lemon Buttercream Filling
  • 1/2 cup Unsalted Butter Room temperature is best for easy blending.
  • 1 tablespoon Lemon Zest Enhances the buttercream's citrus profile.
  • 2 tablespoons Lemon Juice Always use fresh lemon juice for the most vibrant taste.
  • 2 cups Confectioner’s Sugar Essential for achieving light, fluffy texture.

Equipment

  • Electric mixer
  • mixing bowls
  • Piping bags
  • rubber spatula
  • baking sheets
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 300°F (150°C).
  2. Sift together almond flour, confectioner’s sugar, and raspberry powder.
  3. Whisk aged egg whites until frothy; gradually add granulated sugar and beat until stiff peaks form.
  4. Fold meringue into dry ingredients gently to create a smooth batter.
  5. Pipe uniform dollops of batter on parchment-lined baking sheets.
  6. Allow piped shells to rest for about 1 hour at room temperature.
  7. Bake for 16-18 minutes, ensuring they lift easily from parchment.
  8. Whip butter until creamy, then add confectioner’s sugar, lemon zest, and juice; mix until fluffy.
  9. Match macaron shells to pipe a dollop of buttercream, then sandwich them together.
  10. Refrigerate assembled macarons in an airtight container for at least 24 hours to mature.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 30mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg

Notes

Let your piped macarons rest for at least 1 hour before baking to prevent cracking. Adjust oven temperatures as needed to avoid browning too quickly.

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