Description
Delicate lemon-flavored macaron shells filled with a tangy dairy-free raspberry jam for a bright and fruity treat.
Ingredients
Scale
- 3/4 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar (optional)
- 1 tsp lemon zest
- 1/2 tsp lemon extract or fresh lemon juice
- Yellow gel food coloring (optional)
- 1/3 cup raspberry jam (dairy-free)
Instructions
- 1. Line two baking sheets with parchment paper or silicone mats.
- 2. Sift almond flour and powdered sugar together into a bowl and discard any large bits.
- 3. In a clean mixing bowl, beat the egg whites until foamy. Add cream of tartar if using.
- 4. Gradually add granulated sugar while beating until stiff, glossy peaks form.
- 5. Mix in lemon extract, lemon zest, and yellow food coloring if desired.
- 6. Gently fold in the dry ingredients in batches. Mix until batter flows in thick ribbons.
- 7. Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles on baking sheets.
- 8. Tap trays on the counter to release air bubbles. Use a toothpick to pop visible bubbles.
- 9. Let macarons rest at room temperature for 30–60 minutes until they form a skin and are dry to the touch.
- 10. Preheat oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes.
- 11. Allow macarons to cool completely before removing from the parchment.
- 12. Pair up similar shells and fill with a small dollop of raspberry jam. Sandwich gently.
- 13. Refrigerate for 24 hours before serving for best flavor and texture.
Notes
- Use finely ground almond flour and sift thoroughly for smooth shells.
- Avoid using too much lemon juice in the batter as it can affect texture—lemon extract is more stable.
- Raspberry jam should be thick to prevent runny filling.
- These macarons are dairy-free as long as your jam contains no dairy ingredients.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 12g
- Sodium: 5mg
- Fat: 3.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: lemon raspberry macarons, dairy-free macarons, fruity macarons, French dessert