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Pink Lemonade Macarons

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Delicate pink lemonade macarons with a crisp shell and a tangy filling, perfect for summer picnics or tea parties.

Ingredients

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  • 1 cup almond flour
  • 1 cup powdered sugar
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • Pink food coloring
  • 1/2 cup butter
  • 1 cup powdered sugar (for filling)
  • 1 tablespoon lemon zest

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix the almond flour and powdered sugar, then sift into a separate bowl.
  3. Whip the egg whites until frothy, gradually add the granulated sugar, and whip until stiff peaks form.
  4. Fold the almond mixture and lemon juice into the whipped egg whites.
  5. Add pink food coloring and mix until the desired color is achieved.
  6. Pipe small circles onto a baking sheet lined with parchment paper.
  7. Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms.
  8. Bake for 15-20 minutes until shiny and not sticky to the touch.
  9. Cool before removing from parchment paper.
  10. Mix butter, powdered sugar, lemon zest, and lemon juice for the filling until smooth.
  11. Assemble by sandwiching macaron shells with the creamy filling.

Notes

Store in an airtight container for up to a week at room temperature or refrigerate for two weeks. Bring to room temperature before serving for optimal texture.

Nutrition

Find it online: https://thestationrecipes.com/pink-lemonade-macarons/

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