Mel’s Lemon Macarons

My family recently had our 2nd macaron baking showdown. I won’t lie, I kind of went off the grid and didn’t use a scale for my recipe, so it was not my best work. I thought I’d share my sister’s recipe instead, as she thoughtfully made hers vegan, too. Macarons are one of our favorite treats, since they are one of the few treats we can both enjoy (gluten free and vegan). We may have destroyed the kitchen in the process, but we had a bunch of fun and made some great macarons. Shoutout to my friend Veronica for ambitiously baking for the first time ever during this challenge. Veronica you didn’t burn the house down, and for that I’m very proud.

107 g almond flour

171 g powdered sugar

9 tbsp aquafaba

81 g granulated sugar

1 tsp Lemon zest

Preheat oven to 300 and line 2 baking sheets with silicon mats. Sift almond flour and powdered sugar into a large bowl, discarding what won’t sift. Sift 2-3 times more, switching bowls if necessary. Whisk aquafaba and sugar together in the bowl of a stand mixer. Beat with whisk attachment for 2 mins on level 4. Beat for 2 more minutes on level 6. Beat for 2 more minutes on level 8. Add lemon zest and any food coloring/flavor extracts that you desire. You should have very stiff and glossy peaks. Sift the dry ingredients into the aquafaba and fold together using a figure 8 motion. Transfer batter to a piping bag and pipe an even number of circles onto the baking sheets until no batter is left. Drop baking sheet on flat surface 2-3 times to release air bubbles. Let rest for 30 mins. Bake for 20-24 minutes, or until they are well risin and set. Let cool completely before lifting off the mat and filling. In the mean time, make buttercream.

Buttercream:

1/2 c Earth Balance

3 1/4 c powdered sugar

4 1/2 tbsp lemon juice

4 tsp lemon zest

Beat Earth Balance for 2 minutes on medium speed until creamy. Reduce speed to low and add remaining ingredients until incorporated. Increase speed high and beat for 3 more minutes.

Tips/Things I Would Change:

  • Batter should be a lava consistency when you’re ready to pipe
  • Using a scale is really best for this recipe
  • The macarons shouldn’t stick to your finger by the time they are done resting before going in the oven
  • Don’t bake on bottom rack, they will explode. Bake sheets one at a time if necessary.

The runner-ups:

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