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Pink Lemonade Macarons

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Bright and pretty macarons with a soft center and a crisp shell, filled with a zesty lemon buttercream. Perfect for afternoon tea or lighter desserts.

Ingredients

Scale
  • 1 cup almond flour
  • 1¾ cups powdered sugar
  • 3 egg whites (room temperature)
  • ¼ cup granulated sugar
  • Pink gel food coloring
  • ½ cup butter (softened)
  • 1½ cups powdered sugar (for filling)
  • 2 tbsp lemon juice
  • Zest of ½ lemon

Instructions

  1. Sift almond flour and powdered sugar together into a bowl, removing large bits.
  2. In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until medium-stiff peaks form.
  3. Gently fold the dry mixture into the whipped egg whites until the batter flows in a thick ribbon. Add pink gel food coloring and fold until evenly colored.
  4. Transfer batter to a piping bag and pipe rounds onto parchment paper. Tap the tray to remove air bubbles.
  5. Let the piped rounds rest for 30 minutes until a skin forms.
  6. Preheat oven to 300°F (150°C) and bake for 12-15 minutes. Remove and cool on a rack.
  7. For the filling, beat softened butter until smooth, then add powdered sugar, lemon juice, and lemon zest; beat until creamy.
  8. Sandwich cooled shells with the lemon filling. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.

Nutrition

Keywords: macarons, dessert, lemon, gluten-free, sweet treats

Find it online: https://alexandrarecipes.com/pink-lemonade-macarons-2/