Name: Lemon Macaron with Honey Buttercream recipe by Jaya Rajesh at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 10
Ingredients: For shells:; 1 cup Icing sugar; 3/4 cup blanched almond flour; 2 egg whites(the egg should be fresh and whites should be separated a day ahead and should be kept in fridge); 4 tbsp sugar; 1/2 tsp lemon zest; 3 pinches yellow color; 1 tbsp lemon juice; For Honey Butter cream:; 2 egg yolks; 3.5 tbsp milk; 3 tbsp butter; 6 tbsp Butter

Ingredients Serving: 10

For shells:
1 cup Icing sugar
3/4 cup blanched almond flour
2 egg whites(the egg should be fresh and whites should be separated a day ahead and should be kept in fridge)
4 tbsp sugar
1/2 tsp lemon zest
3 pinches yellow color
1 tbsp lemon juice
For Honey Butter cream:
2 egg yolks
3.5 tbsp milk
3 tbsp butter
6 tbsp Butter

Instructions

For making macaron shells:
Seive almond flour and icing sugar 2-3 times to remove any big chunks.
Bring egg whites and beat till frothy. Slowly add 4 tbsp sugar and beat till stiff peaks.
Add lemon zest, lemon juice and yellow color and beat again.
Fold in the icing sugar and almond flour mix till it looks like a lava and will hold shape for 30 seconds.
Pipe these on a slip mat or parchment paper and tap to remove any air bubbles.
Let this dry for 30 mins or till it doesn't stick to your fingers when touched.
Bake this in preheated oven at 160 degree for 15 mins.
Let it cool completely and then remove it from parchment paper.
For Honey Butter cream:
Whisk egg yolks till well combined. Add milk and sugar and cook it till it looks like thick custard.
Let it cool completely and then add honey and butter and whisk till stiff peaks.
Assembling the Macarons:
Pipe butter cream in one side of macaron shell and sandwich it with other macaron. Store it in airtight container.

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