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 small 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.
Using a spatula, gently fold in the almond and sugar mixture into the meringue in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain.
Transfer the macaron batter in a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1.5-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 in the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.
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 side by side on a work surface. If desired, cut 28 small, flat pieces of lemon fruit jelly and keep close. 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 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 gold edible glitter powder.
Store the assembled macarons in an airtight container and refrigerate for one night before indulging.
Always bring the macarons back to room temperature before serving.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.