Makes ~30
Difficulty: Challenging
Ingredients:
For the shells:
- 1 ½ Cups almond flour
- 1 Cup confectioners’ sugar
- 3 large egg whites
- Pinch of salt
- ⅛ teaspoon cream of tartar
- ½ Cup + 2 Tablespoons granulated sugar
- 3 Tablespoons + 1 teaspoon water
- Yellow food coloring (optional)
For the filling:
- ½ Cup softened butter
- ½ teaspoon vanilla extract
- 1 ¼ teaspoons Boyajian Pure Lemon Oil
- 2 Cups confectioners’ sugar
- 1-2 Tablespoons whole milk
Prepare the shells:
- Combine almond flour and 1 cup confectioners’ sugar in a food processor. Once combined, sift mixture to remove any lumps.
- Separate the eggs and put the whites in a separate bowl for whipping. Add cream of tartar and a pinch of salt to egg whites, then put aside.
- Combine the water and granular sugar in a small saucepan, stir over low-medium heat until sugar is fully dissolved. Once dissolved, bring to a boil for about 2 minutes.
- When the sugar/ water mixture begins to boil, start whipping the egg whites with an electric mixer. Once the egg whites hold a “curved peak” on the end of the mixer, slowly add the syrup to the egg whites while continuing to mix.
- Continue mixing until the meringue is smooth and glossy, forming “soft peaks” at the end of the mixer. (if using yellow food coloring, add a few drops in this step)
- Fold in the almond flour/ sugar mixture by hand until combined. Start stirring to thin the mixture, stir until mixed batter ribbons take 10-20 seconds to disappear back into mass.
- Using a ½ teaspoon as a scoop or a piping bag, deposit a round blob of batter onto a baking sheet with a silicon mat (parchment paper will also work). The goal is to form discs roughly 1 ½” in diameter. Repeat until all batter is used.
- Allow shells to rest in a dry area with good air circulation for 30-60 minutes. Once you can lightly touch the shell without getting any residue on your finger, the shells are ready for baking.
- Preheat oven to 275 degrees Fahrenheit, then bake shells for 25-28 minutes. If you see the bottom of the shells starting to brown, remove from oven.
- Allow shells to cool completely before taking off baking sheet, then transfer to a cooling rack.
Prepare the filling:
- Add the softened butter to a mixing bowl (we recommend using a stand mixer, but a hand-mixer will also work), then add vanilla extract and Pure Lemon Oil.
- Mix the butter, vanilla extract, and Pure Lemon Oil until fully combined.
- Scrape down the sides of the bowl, then add 2 cups confectioners’ sugar. Continue mixing until the frosting is light and fluffy.
- Add whole milk as needed (1-2 Tablespoons) and continue mixing until the mixture is the right consistency for a piping bag.
Assemble the Macarons:
- Set half of the shells aside.
- With the other half; Using a piping bag, add a swirl of filling to the center of each shell.
- Take the shells set aside, and sandwich the filled shells until the filling spreads to the edges.
- Once assembled, refrigerate until you are ready to serve.