Lemon Mascarpone French Macarons are the ultimate macaron for lemon lovers: the puckery flavor of lemon is perfectly balanced by the rich and creamy mascarpone.
For the lemon and mascarpone buttercream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, cream the butter and mascarpone together. Add the sifted powdered sugar and mix at low speed to moisten the sugar, then increase the speed and beat until the sugar is well incorporated. Add the lemon zest and juice. Beat at high speed until the buttercream is light and fluffy. Transfer to a pastry bag fitted with a round tip and refrigerate until ready to assemble the macarons.
For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macarons shells.*
In the bowl of a food processor, add the powdered sugar, almond flour, and lemon zest, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds or zest are left.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of yellow gel food coloring, to your liking.
Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
Carefully slide the macaron templates off the baking sheets, if you used them. If desired, gently place a toasted sliced almond over each shell. Let the shells rest on the baking sheets for 20 to 30 minutes.
Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
Let the shells cool completely to room temperature before assembling them, about an hour.
To assemble the macarons: Pair same-sized shells together and set them side by side on a work surface. If desired, cut 28 small, flat pieces of lemon fruit jelly and keep them closeby.Pipe some lemon and mascarpone buttercream over half of the shells, following the circumference of each shell to create a circle. Fill each circle with a piece of lemon fruit jelly. Close the macarons, gently pressing the second shells over the filling.If desired, using a pastry brush, decorate the top of each macaron with edible gold shimmer dust.
STORAGE: Store the assembled Lemon Mascarpone French Macarons in an airtight container and refrigerate overnight before indulging. French macarons will keep, refrigerated, for up to 3 days. Mascarpone buttercream does not freeze well. It changes texture and releases some water upon thawing, which can turn the macarons soggy. Freezing these Lemon Mascarpone French Macarons is not recommended.
SERVING: Always bring these Lemon Mascarpone French Macarons back to room temperature before serving.
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