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Lemon White Chocolate Macarons Recipe

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4 from 9 reviews

This Lemon Macarons recipe creates delicate, airy almond cookies with a smooth lemon-infused white chocolate ganache filling. Perfectly crisp shells with a chewy center are made by blending ground almonds and powdered sugar with whipped meringue, then baked to perfection. The tangy lemon ganache adds a refreshing citrus twist, making these macarons an elegant treat ideal for special occasions and afternoon tea.

  • Total Time: 58 minutes
  • Yield: 30 servings (60 shells to make 30 macarons)

Ingredients

Macaron Shells

  • 5 ounces (140 grams) ground almonds (room temperature)
  • 5 ounces (140 grams) icing sugar (confectioner’s sugar)
  • 3½ ounces (100 grams) egg white (from approx. 3 eggs, room temperature, divided 50/50)
  • 3½ ounces (100 grams) white granulated sugar
  • ⅛ cup (40 grams) water
  • Yellow colouring paste or powder (optional)

Filling

  • ⅔ cup whipping cream
  • 14 ounces (400 grams) white chocolate (chopped and at room temperature)
  • ½ teaspoon lemon extract (or 10 drops pure lemon oil)

Instructions

  1. Prepare baking sheets: Line 2 baking sheets with parchment paper large enough to hold 30 macaron shells each, about 1½ inch (4 cm) diameter per shell.
  2. Mix dry ingredients: Combine ground almonds and icing sugar in a bowl, then grind in a food processor until extra fine. Work in batches if needed.
  3. Sift mixture: Sift the ground almond-sugar blend into a large bowl, returning any larger pieces to the processor for regrinding.
  4. Add egg whites and color/flavor: Add half of the room temperature egg whites to the almond mixture and mix thoroughly. Add yellow coloring or any desired flavoring at this stage.
  5. Whip remaining egg whites: In a separate, clean bowl free of any grease or yolks, whisk the remaining egg whites to stiff peaks.
  6. Make sugar syrup: Heat granulated sugar and water in a small, heavy-based saucepan over medium-low heat to 244°F (118°C) without stirring.
  7. Combine syrup with egg whites: Slowly pour the hot sugar syrup down the inside of the bowl with whisked egg whites on low speed to avoid splashing. Some syrup will harden on the sides; leave it there.
  8. Whisk until cool: Increase the mixer speed to high and whisk until the meringue is cool, thick, firm, and shiny, about 3 minutes. Add coloring if not done earlier.
  9. Fold meringue into almond mixture: Scrape the meringue onto the almond mixture and fold with a spatula to remove air; mix until batter flows in a thick ribbon from the spatula.
  10. Pipe macarons: Transfer batter into a piping bag fitted with a 7–9 mm round tip. Pipe 60 rounds about 4 cm diameter onto parchment-lined sheets in staggered rows, holding the bag upright and giving a small flick to release batter smoothly.
  11. Remove air bubbles: Tap baking trays firmly on the counter and gently press down tips with a damp fingertip to smooth surfaces.
  12. Rest batter: Let trays rest at room temperature for at least 20 minutes until smooth skins form and shells are just tacky to the touch.
  13. Preheat oven: Preheat oven to 300°F (150°C).
  14. Bake shells: Bake each sheet in the center of the oven for 18 minutes, rotating halfway through.
  15. Cool shells: Remove shells from oven, transfer parchment with shells to cooling racks, and cool completely, about 30 minutes. Then carefully peel shells off parchment.
  16. Store shells: If not filling immediately, store shells in an airtight container at room temperature with parchment layers between sheets. Fill and refrigerate if maturing for 24 hours.
  17. Prepare filling – heat cream: Place chopped white chocolate in a bowl. Heat whipping cream in a saucepan until steaming and just before boiling.
  18. Combine cream and chocolate: Pour hot cream over chocolate, let stand 2 minutes, then stir until smooth.
  19. Add lemon flavor: Stir in lemon extract or oil and adjust flavor to taste.
  20. Chill filling: Refrigerate filling for 30 minutes or until thick enough to pipe or spoon onto shells.

Notes

  • For best macaron shells, ensure egg whites are separated carefully without any yolk contamination and brought to room temperature.
  • Be patient during the folding step to avoid over or under mixing; the batter should flow like thick ribbons.
  • Resting the piped shells before baking is crucial for developing a skin to achieve the classic macaron “feet.”
  • If you prefer, you can use natural lemon zest or other citrus extracts to vary the flavor.
  • Allow assembled macarons to mature refrigerated for 24 hours to develop full flavor and perfect texture before serving.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/lemon-white-chocolate-macarons-recipe/