I would just like to apologize for not posting in so long. But homeschooling stops for no man and because I didn't do any schoolwork during Christmas break I was super behind and I just haven't had time to bake anything.
But on the 10th my mom informed me that we were going to visit her parents and that she wanted me to make these gluten free macarons for her mom who CANNOT eat any gluten. How could I deny? Baking is like heroine to me. I was practically clawing my eyes out itching to bake something.
Now, let me just put this out there; I had never made macarons before and had no idea how to do it. A confession time. These macarons turned out looking god-awful. The taste was alright, I guess. I'm personally not a huge fan of lemon desserts, but I can still stay they are pretty god. My mom was practically swooning though, if that tells you anything.
These macarons are very sharp lemon cookies with a creamy lemon buttercream filling. Best served at teatime, I guess. They are very delicate cookies, so not great for lunch baggies. They would get crushed.
I have no idea how to tell you when the dough is ready for the cookie sheets, I myself royally messed it up. I don't blame the recipe I used. It was very vague and the video they had wouldn't load, but I could've always found a different video, I suppose. I guess this all to work up to the fact that your macarons should look nothing like the picture and you should find some sort of video to tell you how to properly test the dough because I can't. Ouch. that's hard to say.
Ingredients:
For the cookies:
1 cup almond flour
1 cup icing sugar
2 large egg whites
1/4 tsp cream of tarter
1/4 cup sugar
1 tsp fresh lemon zest
1/2 tsp vanilla extract
1/2 tsp lemon juice
Yellow food colouring to preference(My mom didn't want them to look unnatural so I didn't put very much in at all.)
For the buttercream:
3 tbsp unsalted butter, softened
1 cup icing sugar
2 tsp cream
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp lemon extract
1/8 tsp salt
Directions:
1. In a medium bowl, sift together almond flour and powdered sugar. Set aside.
2. In a large mixing bowl use the electric mixer to beat the egg whites on medium until foamy.
3. Add the cream of tarter and sugar and continue to beat.
4. Increase the speed to medium high and beat until it forms stiff peaks.
5. Add the lemon zest, vanilla, lemon juice, and yellow food colouring and beat on medium speed for a minute.
6. Add the almond flour mixture to the egg whites and fold in gently. This is where you will need to know how long to fold to get the right dough consistency.
7.When you've achieved the right consistency, transfer to a piping bag with a round tip.
8. Pipe out 1.5 inch rounds onto a baking sheet covered with parchment.
9.tap the baking sheets on the counter firmly a few times to remove air bubbles. I f you skip this step you're macarons will crack.
10. Leave the macarons on the counter for at least 15 minutes to dry. When you can tap them with your finger without them sticking, they're done.
11. bake them at 300 degrees for 18-20 minutes.
12. remove form the cookies sheets and let cool.
13. While you let the macarons sit and cool make the icing by beating the butter with an electric until all nice and fluffy.
14. Add the icing sugar, cream, lemon juice, lemon zest, vanilla extract, and salt and beat until well combined.
15. Transfer the icing into a piping bag and fill the macarons with a healthy helping.
Now bask in the abomination that is my failed attempt.
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