Homemade Pink Macarons with lemon butter cream

Homemade Pink Macarons with lemon butter cream

Ingredients:

1 3/4 cups powdered sugar
1 cup almond flour
3 large egg whites, room temperature
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Pink food coloring
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon lemon juice
1 teaspoon lemon zest

Directions:

Preheat Oven: Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: Sift powdered sugar and almond flour together in a bowl. Set aside.
Beat Egg Whites: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar, beating until stiff peaks form. Add a few drops of pink food coloring and beat until color is evenly distributed.
Combine Mixtures: Gently fold the almond flour mixture into the egg whites in batches until well combined and batter flows like lava.
Pipe Batter: Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, tapping the sheets to release any air bubbles.
Form Skin: Let macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
Bake: Bake in preheated oven for 15-18 minutes. Allow to cool completely on baking sheets.

Make Filling: For the filling, beat butter until creamy. Gradually add powdered sugar, heavy cream, lemon juice, and lemon zest. Beat until smooth.
Assemble Macarons: Transfer filling to a piping bag and pipe onto the flat side of a macaron shell. Top with another shell to create a sandwich. Repeat with remaining macarons.
Store: Store in an airtight container in the refrigerator for 24 hours to let flavors meld.