lemon macarons

Grace and Sophia have become obsessed with macarons.  I first had some in Quebec City and then I started bringing them home from Coquette Patisserie, the great new patisserie in University Circle. The girls can think of little else.  They are expensive little suckers – usually $2 a piece, so we thought we can make them ourselves surement. I am very proud that we conquered them with surprisingly little trouble.  We have made two batches over the past two weekends and they both turned out great.  Sophie had done a lot of research looking at recipes, reading tips and watching videos which helped a lot.

We bought some almond flour at Whole Foods. While expensive, I don’t think grinding your own almonds would yield the same results. We’re on the lookout for a cheaper source.
The egg whites and sugar need to be beaten until very stiff peaks are formed and you can turn the bowl upside down with everything staying put.
Mixing the dry into the wet is where most of the judgement call is made. You need to mix it more than I thought you would. Pastry chefs call it the ribbon stage… where the mixture flows off the spatula like a ribbon. It was pretty satisfying when we knew we hit that exact point.
the master
post oven. they have their signature “feet” but are still shiny on the top.
et voila


makes about 12 -18 completed macarons depending on how big you make them

  • 3 egg whites
  • 1/4 cup white sugar
  • 2 cups confectioners sugar
  • 1 cup almond flour
  • pinch of salt
  • 1/2 t. cream of tartar

Sift together the almond flour and confectioners sugar into a bowl.  In a separate bowl mix the egg whites, salt and cream of tartar to mix.  Add the 1/4 cup of white sugar.  Then mix on high until hard peaks are formed.  About 5 minutes or so.  Add whatever food coloring you’re using now and mix well.  Also any other flavors that you want with your cookies.  With a spatula, mix the dry mixture into the meringue a little bit at a time. Take your time. Once all is mixed together continue to mix until the batter is smooth and the ribbon stage.  this took us about 5-8 minutes.  You want it to be incorporated and smooth.  Put your batter in a piping bag and pipe onto a cookie sheet covered with parchment paper into 1 inch rounds.  They will spread a bit as they sit.  Let the cookie sheets sit for 1/2 hour to get slightly hard on the top.  Preheat the oven to 300 degrees.  Our oven took about 15-18 minutes.  Don’t brown them at all.  Let cool and ours popped right off the parchment paper.  Make your favorite filling, pipe some onto flat side of one cookie and then very gently press another cookie onto the filling.  Keep refrigerated and let sit at room temperature for a bit before eating – doesn’t usually happen.

Our raspberry macarons had no flavoring in the cookies – just red food coloring – which is typical of most recipes.  We then made a buttercream filling with fresh raspberry puree.  The lemons ones we added a 1/2 t of lemon juice and 1 t of zest in the cookies and made another buttercream with lemon juice and zest.

2 thoughts on “Macarons

  1. Oh wow they look so cute and delicious! ❤ I agree, macarons can be so expensive! Baking them makes such a good quality baking and family time 🙂

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