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Lemon meringue pie macaroons

Lemon Buttercream Macarons

Mal and Jess
Follow these instructions to make these delicious lemon curd and vanilla buttercream filled macarons, topped with white chocolate and graham cracker crumbs.
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Course Dessert
Servings 40 macaroons

Equipment

  • 1 Mixer either standing or handheld (standing is preffered)
  • 1 Whisk attachment for mixer
  • 2 Large mixing bowls
  • 1 Fine mesh sifter
  • 1 Small bowl for sugar
  • 1 Small bowl for egg whites
  • 1 Whisk to mix almond flour and powdered sugar together before sifting
  • 2 Large icing bags
  • 3 Bag ties
  • 2 Matching tips for each macaroons bag with wide openings
  • 2 Tall glasses to set macaroon bags in to keep them open while filling
  • 1 Teaspoon
  • 1 Tablespoon
  • 1 Scale
  • 2-4 Silicone baking mats
  • 4-5 Aluminum baking sheets

Ingredients
  

Macaroon Shells

  • 270 grams Confectioners' sugar
  • 150 grams Almond Flour
  • 150 grams Egg whites, at room temperature
  • 1 tbsp Meringue powder
  • 52 grams Granulated sugar
  • 1 tsp Vanilla extract
  • 1 tsp Gel food coloring (or color to liking)

Filling

  • 1 cont. Lemon curd
  • 2 sticks Salted butter (room temperature)
  • 2.5 cups Confectioners' sugar
  • 2 tsp Vanilla extract
  • 2 tbsp Milk (or milk substitute such as almond milk)

Topping

  • 1 cup White chocolate melting wafers
  • 1 cup Graham cracker crumbs

Instructions
 

Shells

  • Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats (or parchment paper if you do not have silicone mats). Preheat the oven to 300°F (if your oven runs hot set to 290℉).
  • Mix together the almond flour and confectioners sugar with a whisk until combined. Using a fine-mesh sifter, sift the almond flour and confectioners sugar into a large bowl. Repeat a second time and discard any clumps each time. Do not force the clumps through the sifter.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. Add the meringue powder and whip a bit longer, once stiff peaks have formed add the vanilla and gel food coloring of your choice.
  • Continue to whip on high speed until a thick, glossy meringue forms. The meringue should be stiff enough to stay inside the bottom half of the whisk and forming a stiff enough peak that will stay peaked off the end of the whisk once tilted back. Take extra care not to over whip.
  • Using a silicone spatula, fold half the meringue into the almond mixture until fully combined. Scrap the sides of the bowl and drag through the middle creating a figure 8.
  • Add the remaining meringue mixture and gently fold everything together. Over-mixing or under-mixing will cause issues with how the macarons bake up. After a couple of stirs, you'll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. The batter should be shiny and flow like lava. Slow and smooth without breaking. The batter should slide off the spatula as you draw a figure 8 without the batter breaking.
  • Transfer the batter to a large pastry bag fitted with a medium round piping tip. You will like need two of these prepared, as the batter will overfill one large piping bag.
  • Pipe 1 to 2 inch rounds onto the prepared baking sheets. Be sure to pipe straight up and down, like a dollop. Drop the baking sheet flat on the countertop from a couple inches above the countertop to bring any air bubbles to the surface. Do this several times until most bubbles are popped. Use a toothpick to pop and smooth and stubborn bubbles. If you are using sprinkles, now is the time to lightly sprinkle the shells, after popping the air bubbles, while the macarons are setting.
  • Let the macarons sit for 50-60 minutes, until a dry skin forms on the surface. You should be able to gently run your fingers across the top of the macaroon without it sticking before it is ready to go into the oven.
  • Bake one sheet at a time for 12-15 minutes (your oven may vary so watch with the light on but try not to open the oven too much). The macaroons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the shell if wiggly, then it needs another minute or two.

Vanilla Buttercream

  • In the bowl of a stand Mixer, whip the room temperature butter using the paddle attachment. Beat until fluffy, about 5 minutes.
  • With the mixer on low speed, gradually add the confectioners' sugar until completely incorporated.
  • With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached.
  • Transfer to a frosting bag with tip.

Assembly

  • Let shells completely cool.
  • Find a matching partner for each shell.
  • Pipe outer circle of buttercream and fill the center of the buttercream circle with a small dollop of lemon curd filling.
    Lemon curd macaroon filling
  • Then stack the matching partner on top.
  • Dip top of stacked macaroon in melted white chocolate and top with graham cracker crumbs.
  • Store macaroons in an airtight container for up to 3 days in the refrigerator. Best enjoyed at room temperature and best after matured 1-2 days.
  • You can also store in the freezer for up to 3 months. Let mature in the fridge for at least 24 hours before freezing.
Keyword Baking, Dessert, Macaroons