Perfect Spring Macarons

Instructions:

• Lemon Buttercream Filling:
• In a mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
• Gradually add powdered sugar, lemon juice, heavy cream, and lemon zest with the mixer running on low.
• Increase the speed to high and beat for 3 minutes until the frosting is smooth and creamy.
• Taste and add salt if needed. Adjust consistency by adding more powdered sugar if too thin or more cream if too thick.
• Transfer the buttercream into a piping bag and set aside.
• Macaron Shells:
• In a food processor, combine almond flour and powdered sugar. Sift the mixture to remove lumps.
• In a clean bowl, whisk egg whites until foamy. Gradually add granulated sugar in thirds, whipping until stiff peaks form.
• Gently fold in the almond flour mixture until just combined.
• Divide the mixture into 3 portions if making different colored macarons. Add pink and green food coloring to two portions.
• Transfer each colored mixture into separate piping bags fitted with plain tips.
• Pipe bunny-shaped or simple shapes onto parchment-lined baking sheets. Tap lightly to remove air bubbles. *Use the bunny or circle templates provided at the end of the recipe to guide your piping. Just print them out, slide them under your parchment paper, and pipe away! This simple trick guarantees perfectly shaped macarons every time*
• Preheat the oven to 300°F (150°C). Let the piped macarons sit uncovered for 10 minutes.
• Bake for about 15 minutes until a slight crust forms. Allow to cool completely.
• Use the brown edible marker to draw bunny faces on half of the macaron shells.
• Pipe the lemon buttercream onto the other half of the shells, then sandwich with the decorated shells.
• Refrigerate the macarons in an airtight container for 12 hours before serving, or enjoy immediately if desired.