Delicate French Macarons always look elegant on a dessert table. Every summer brunch should have a light and sweet treat served, so I decided to add them to our brunch series menu. These lemon & lime macarons have such a beautiful color that they’re sure to brighten up your brunch tablescape.
Macarons many seem intimidating to make, but I promise you, with the right kitchen tools and the perfect recipe, you will be on your way to making macarons for any occasion.
The key to macaron-making is weighing out your ingredients for the meringue shells. The delicate shells on these macarons depend on precise measurements, so I recommend getting a small kitchen scale to weigh out the ingredients, including the egg whites.
Once you have your ingredients weighed, start by adding the powdered sugar, almond flour, and zest into the bowl of your KitchenAid® Pro Line® Series 16-Cup Food Processor. Pulse the dry ingredients for a minute or two, until well combined.
Next, we need to sift the dry mixture together. Sifting the mixture helps it better mix with the whipped egg whites later in this recipe, and ultimately makes for a fluffy meringue shell for your macaron. Be sure to sift your mixture over a glass bowl. Sift the mixture several times until there is less than 2 tablespoons of almond bits left. Discard the leftover almond bits, and set the sifted mixture aside.
Next, using your KitchenAid® Professional 600™ Series 6 Quart Bowl-Lift Stand Mixer fitted with the whisk, whip the egg whites, sugar, and cream of tartar until stiff peaks form. This should take about 5-7 minutes on a medium-high speed (4 or 6), but keep an eye for the formation of soft peaks to avoid over mixing.
Then, add your food coloring and lemon extract or lime juice, and mix for 1 more minute.
The final step in this process is folding the dry ingredients into the whipped eggs whites, otherwise known as the macaronage. The goal here is to gently incorporate the dry ingredients into the wet mixture while deflating the egg whites. However, be careful to not over or under mix by making sure to stop folding when the flour is just combined.
When the mixture is loose enough to fall off your spatula, you’ll know that you should stop folding!
Now you’re ready to pipe out your meringue shells. To get near perfect circles, I traced out circles on the back of a piece of parchment. Place the parchment paper marked-side down onto the Half Sheet Pan from your KitchenAid® Professional-Grade Nonstick Quarter Sheet and Half Sheet Pan. Then, using a piping bag with a large round tip, pipe out the mixture onto the parchment paper.
Give the Half Sheet Pan a few hard taps on the counter to remove any air bubbles. Let the meringue shells rest at room temperature to air dry until they are dry to the touch, about 20-30 minutes.
Then bake the meringues at 300°F in your KitchenAid® Electric Convection Slide-In Range until the shells are hard, about 11-15 minutes.
Look at those beautiful meringues! I love the Even-Heat™ True Convection on my Electric Slide-In Convection Range, as it helps keep the temperature consistent while baking off these delicate beauties to produce the perfectly baked shell.
Once you have the shells baked off, all that’s left to do is make the filling. To do this, simply whip butter in your Stand Mixer on a speed of 2 until light and creamy. Then, add your powdered sugar, heavy cream, lemon or lime zest, vanilla extract, and lemon extract and whip for an additional 2-3 minutes. Using a pastry bag fitted with a large round tip, sandwich your filling between two meringue shells. And then you’re ready to enjoy these deliciously sweet morsels! The color combination and flavors for this recipe are endless, so be adventurous and try your own version of this recipe.
Be sure to share your take on this Lemon & Lime Macarons recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Lemon & Lime Macarons
Makes 10-12 servings
For the meringue shells
110 grams super fine almond meal/flour
155 grams confectioner’s sugar
Zest of one lemon or lime
90 grams egg white (3 large egg whites)
55 grams granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon lemon extract or lime juice
Few drops yellow or green food coloring (optional)
For the lemon & lime filling
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons heavy cream
Zest of 1 lemon or lime
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
For the meringue shells
Using a 1 1/2″ round cookie cutter, draw circles on the back of parchment paper and line the Half Sheet Pan from your KitchenAid® Professional-Grade Nonstick Quarter Sheet and Half Sheet Pan with the parchment paper, marked-side down.
Using the KitchenAid® Pro Line® Series 16-Cup Food Processor, pulse the powdered sugar, almond flour and zest into a fine powder. Sift the mixture several times until there is less than 2 tablespoons of almond bits left. Discard leftovers and set the sifted mixture aside.
In the bowl of your KitchenAid® Professional 600™ Series 6 Quart Bowl-Lift Stand Mixer fitted with the whisk, combine the egg whites, cream of tartar, and sugar. Whip on medium-high speed (4 or 6) until stiff peaks form, about 5-7 minutes. Add the food coloring and lemon extract and whip for another minute.
Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check the consistency, use a spatula to scrape up some of the mixture. When the mixture is loose enough to fall off your spatula, stop folding. Start checking the batter after 20 folds.
Transfer batter into a pastry bag fitted with a large round tip and pipe the batter onto the pre-traced circles on the Half Sheet Pan. Tap the Half Sheet Pan hard on the counter to release any air bubbles trapped in the batter. Let shells sit on the counter for 20-30 minutes or until dry to touch.
Preheat your KitchenAid® Electric Convection Slide-In Range to 300°F. Bake the meringue for 11-15 minutes or until shells harden. Cool completely on the Half Sheet Pan before peeling from the parchment.
For the filling and assembly
Whip butter with your Stand Mixer on a speed of 2 until light and creamy. Then, add your powdered sugar, heavy cream, lemon or lime zest, vanilla extract, and lemon extract and whip for an additional 2-3 minutes.
Using a pastry bag fitted with a large round tip, sandwich the filling between two meringue shells. Store in refrigerator until ready to serve. Allow to get to room temperature before enjoying!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*