Ah, the macaron. Delicious, delicate little treat, so fancy and so frustrating to make. If you’ve ever tried and failed you’ll know what I mean. The last time my husband came in the kitchen and I told him I was making macarons he backed slowly away, took the kids, and left the house. Well, not really, but I have been known to drop an f-bomb or two when making these little devils.
These lovely raspberry lemon macarons are a bit of a throw-back. I made them years ago and they are my finest French macaron batch to date. After moving houses and ovens I have had nothing but problems with the French method of making macarons and recently switched to the Italian method which seems to be less finicky.
No matter which method you choose, you can always add whatever flavorings and fillings you want. Once you’ve figured out how to master this wonderful irritating little cookie the possibilities are endless.
My first word of advice: get an oven thermometer. My ovens runs hot, so if I set it to 350 degrees F it will actually be 375 degrees F in the oven. Macarons need to be baked at 300 degrees F, no lower, no higher. Oven thermometers are pretty cheap, and let me tell you it’s worth it.
The recipe I used for French macarons is from Brave Tart. She demystifies all the bizarre macaron rituals and explains what you actually need to do to get a good macaron.
For my raspberry lemon macrons I simply used her basic Vanilla Macaron recipe and substituted the 1/2 teaspoon vanilla extract with 1/2 teaspoon raspberry flavoring.
Raspberry Lemon Macarons
- 4 ounces (115g) blanched almonds or almond flou
- 8 ounces (230g) powdered sugar
- 5 ounces egg whites (144g)
- 2 1/2 ounce (72g) sugar
- 1/2 teaspoon raspberry flavoring
- 1/2 tsp (2g) kosher salt
Go to the Brave Tart website for full detailed instructions on how to make these and not freak out.
This is a Swiss meringue buttercream, which is so rich, creamy, and smooth; the perfect filling for a delicate macaron. Lemon and raspberry are a lovely combination which can you use in all sorts of baked goods.
- 1/2 cup sugar
- 2 large egg whites
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1/2 teaspoon Vanilla Extract
- Zest of 1 Lemon
- Juice of 1/2 a Lemon
Add a few inches of water to a small sauce pan and heat to simmering. In the bowl of a stand mixer, add the sugar and egg whites. Whisk constantly over the saucepan of simmering water. You don’t need to whisk vigorously, you’re just keeping the egg white mixture moving so the egg doesn’t start to scramble.
Keep whisking the mixture over the heat, until it reaches 160 degrees F (this is the temperature that bacteria is killed). Remove from heat and place the bowl back to the stand mixer fitted with the whisk attachment and beat the meringue on medium high until the bowl is cool to the touch.
Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is added, beat the buttercream until thick and very smooth, about 3-6 minutes. If your buttercream seems watery or like it’s curdled, just keep beating. It will come together eventually. Seriously, just keep beating!
Add vanilla, lemon zest and lemon juice and beat until well incorporated.
Now just fill the macaron shells and voila, you’ve got a beautiful, delicious little treat; enjoy!
If you have any questions or would just like to commiserate on how frustrating macarons are to make, please leave me a comment below!