Lemon Macarons with Lemon Buttercream by Hannah Claire Robillard
Quite possibly the most perfect macaron ever created: a lemon macaron cookie filled with lemon buttercream and tart lemon curd. An absolute 10!
Earlier this month I introduced one of my two interns, Tory Chavez, and her delicious summer Cabbage and Kale Slaw with Sesame Dressing. Today, I’m thrilled to introduce my other talented intern and University of Alabama student, Hannah Claire Robillard of Eat Your Sweets (on Instagram). Today is Hannah Claire’s 21st birthday so I’m excited that we can celebrate her and share her amazing Lemon Macarons with Lemon Buttercream Filling.
Hannah Claire celebrated 1500 followers on Instagram last year with a homemade flower crown.
Hannah Claire is a nutrition student at the University of Alabama working with me this summer that shares a passion for cooking and baking (and making the most delightful macarons I’ve ever tried!) In addition to keeping my crazy self straight, she works as an associate and cooking class assistant at Sur La Table. Hannah Claire is living in Birmingham this summer and I keep telling her that I’m going to move in with her family because she cooks up (and posts) the most creative recipes. Be on the lookout over the next two months to see more of Hannah Claire’s recipe creations. I’m so happy to have her on my team!
Assorted Macarons by Hannah Claire Robillard
Hannah has shared a detailed step-by-step guide for making her famous lemon macarons. I can’t wait to give these a try! YUM!
LEMON MACARONS WITH LEMON BUTTERCREAM FILLING
For the cookies:
For the filling:
METHOD:
HCR Note: A key part in making macarons is accuracy. The sifting and weighing of the dry ingredients is essential to making the perfect cookie.
HCR Note: The egg whites will create a fluffier meringue if left out for at least 4 hours. I age my egg whites covered on the counter for 24 hours prior to use because this has consistently created the best cookie for me.
HCR Note: When adding the food coloring, start with a very small amount- gel food coloring goes a long way!
HCR Note: I use 2 regular baking sheets when making this recipe. I flip them over and place my silicone baking mats on the bottom of the sheets. This gives me a nice flat surface to pipe my cookies on, and it also allows the cookies to bake more evenly.
HCR Note: Make sure to pipe directly from above, not from the side, as this will cause the cookie’s ‘feet’ to not rise.
HCR Note: This is a crucial step! You should be able to lightly touch the cookie and it be dry and tacky.
Note: If removed before cool, the tops of the cookies will often separate from the bottom.
HCR Note: While the cookies dry, this is a great opportunity to clean up and wash dishes! Mine usually take about 17 minutes to be fully done.
To make lemon buttercream:
HCR Note: I often beat the butter and sugar by hand because I don’t feel like washing the big mixer bowl. However, it works either way!
To assemble macarons:
HCR Note: The cookies will keep on the counter for around 3 days. Do not refrigerate, as this will stale the cookies faster. If cookies are not eaten in 3 days, they freeze wonderfully and can be thawed and eaten at any time
If you love dessert then make sure to check out these 32 Dietitian-Approved Desserts–you’re sure to find a few favorites!