Fruit Cake
For the Macarons: – 1 cup almond flour – 1 3/4 cups powdered sugar – 3 large egg whites (room temp) – 1/4 cup granulated sugar – Gel food coloring (pink or red) – 1/4 tsp cream of tartar (optional) For the Lemon Buttercream: – 1/2 cup unsalted butter (softened) – 1 1/2 cups powdered sugar – 1 tbsp lemon juice – 1 tsp lemon zest – 1 tsp vanilla extract
Sift almond flour and powdered sugar together, discarding any large pieces. This ensures a smooth, lump-free macaron shell for perfect texture.
In a bowl, whisk egg whites until foamy. Add cream of tartar if using. Gradually add granulated sugar and beat until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue. Add food coloring now. The batter should flow like lava and form ribbons when lifted.
Pipe small heart shapes onto parchment-lined baking sheets. Tap sheets to release air bubbles. Let rest 30–45 minutes until dry to the touch.
Bake at 300°F (150°C) for 15–18 minutes. Let them cool before removing from the parchment paper to avoid breaking the delicate shells.
For filling, beat butter until fluffy. Add powdered sugar, lemon juice, zest, and vanilla. Pipe onto one macaron and sandwich with another. Enjoy!
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