Easiest Way to Make Ultimate Christmas French Macarons with Lemon Buttercream Frosting

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, christmas french macarons with lemon buttercream frosting. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Christmas French Macarons with Lemon Buttercream Frosting is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Christmas French Macarons with Lemon Buttercream Frosting is something that I’ve loved my entire life. They’re fine and they look fantastic.

While macarons are drying, prepare the lemon buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Transfer the buttercream into a pastry bag and fill the macarons. It's best to serve macarons the next day.

To get started with this recipe, we must prepare a few components. You can cook christmas french macarons with lemon buttercream frosting using 13 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to make Christmas French Macarons with Lemon Buttercream Frosting:

1. Make ready For Macarons-
2. Get 2/3 rd cup Almond flour
3. Prepare 1 cup powdered Sugar
4. Take 2 large Egg whites
5. Make ready 1/4 th cup granulated Sugar
6. Get 1/2 teaspoon red food colour (I used powdered food colour)
7. Make ready 1/2 teaspoon Vanilla essence
8. Take For the lemon buttercream frosting-
9. Make ready 6 tablespoons unsalted Butter in room temperature
10. Get 1 &1/2 cup powdered Sugar
11. Make ready 1 Lemon
12. Make ready 1 pinch Salt
13. Get Some powdered Sugar for garnishing

Macarons with Lemon Buttercream Filling were the ones I shared previously. Might I add that those are plain delicious. I love macarons and omg marshmallow frosting is the best! Didn't know they're best a day later.

Steps to make Christmas French Macarons with Lemon Buttercream Frosting:

1. In a food processor or blender, mix together 2/3rd cup almond powder and 1 cup powdered sugar.
2. 2.Pulse for 2-3 minutes. This will help to mix both the ingredients nicely.
3. Sieve the mixture to discard any big particles and set aside. This step is necessary to get perfectly powdered mixture.
4. 4.To a medium sized mixing bowl add in 2 egg whites.
5. Take an electric hand mixer and start whipping. At first whip in slow speed. Gradually increase the speed to high until the egg whites become white and thick.
6. Now add in granulated sugar 2 tablespoons at a time and whip in medium to high speed. Adding sugar in batches will help to stabilize egg white nicely and quickly. So have patience and do the whipping process by adding sugar in 3-4 batches.
7. When the mixture becomes thick and fluffy (if you take out the blade, sharp peak will form), add in 1 tablespoon of white vinegar and whip for a minute. This will help to make the meringue stiff. You can use lemon juice also in place of vinegar.
8. 8.Add in 1/4th teaspoon of red colour(I used powdered red food colour) and 1/2 teaspoon of vanilla essence. Try to use gel or powered food colour, liquid food colour may liquidity the meringue.
9. Whip again just to mix the colour and flavour. Your mixture should be thick, fluffy and glossy.
10. Now add in the almond flour and sugar mixture in batches and fold with a spatula. Again here also fold the dry ingredients in 3-4 batches to mix nicely. Don't whip in this stage.
11. Mix until the mixture becomes flowing consistecny. That means if you pour the batter it should flow slowly without breaking apart. You check by pouring some batter, if you can make figure"8" in one continues flow, that means your macaron batter is ready.
12. Prepare a baking tray lined with baking paper. I sketched small circles on the back side of the baking paper so that I can pipe same size of round macarons on the sheet.
13. Take a piping bag with round nozzle of 1 cm size.
14. Pour the prepared batter to the piping bag.
15. Pipe on the baking sheet to make small round cookies. Keep little gap between each cookie.
16. Tap the baking tray several times to release any air bubbles from the cookies.
17. Keep the tray aside at room temperature for 30-40 minutes or until the top of the cookies become dry to touch.
18. Preheat oven at 150 degree C for 10 minutes.
19. Bake the macarons in preheated oven for 12-15 minutes at 150 degee C.
20. Keep the macarons in the oven after done for 15 minutes to cool them inside the oven.
21. After 15 minutes remove from oven and set aside to cook them completely.
22. In the meantime make the lemon buttercream frosting. For that take 6 tbsp room temperature unsalted batter to a mixing bowl.
23. Whip the butter for 3-4 minutes to make them light.
24. Now add in the powdered sugar in batches and whip in low to high speed gradually until the mixture becomes white and fluffy.It may take 4-5 minutes to make mixture fluffy and white.
25. Now add in freshly squeezed juice of a lemon and a pinch of salt.
26. Whip again to make the frosting stif and fluffy.
27. Place the frosting in piping bag. I used the same piping bag(cleaned) which I used for macarons.
28. Here is the baked macarons which are cooled completely. They should be smooth on the top and a ruffled circumference, which is called as crown of macaron.
29. Now pipe the frosting on the back side of a macaron and cover with another macaron and press lightly.
30. Make all the macaron sandwiches following the previous step. Beautiful and delicious Christmas special macarons are ready to enjoy now.
31. Dust some icing sugar on the top of the macarons. The macarons are cruncy from outside with little chewy inside. It tastes awesome with the buttercream frosting. You can use whipped cream also in place of buttercream.
32. Note: To get perfect macarons, you should follow all the steps carefully, from using almond flour to baking process. Always use almomd powder and not almond meal. Almond meal are made of unbalanced almond and they are not very fine in texture.

I love macarons and omg marshmallow frosting is the best! Didn't know they're best a day later. Cream the butter until it is light and fluffy. Why French Macarons Don't Always Work on the First Try. The trick with these cookies is patience and following the steps exactly!

So that is going to wrap this up with this exceptional food christmas french macarons with lemon buttercream frosting recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!