Delicate Homemade Pink Lemonade Macarons Recipe

For the Macarons:

1. Line baking sheets with parchment paper or silicone mats.
2. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift mixture into a large bowl.
3. In a separate bowl, beat egg whites and cream of tartar with a mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
4. Gently fold almond flour mixture and lemon zest into egg white mixture, until combined. Be careful not to overmix.
5. Add pink food coloring and fold gently until evenly distributed and desired color is achieved.
6. Transfer batter to a piping bag fitted with a round tip. Pipe small rounds onto prepared baking sheets, spacing about 1 inch apart.
7. Let stand at room temperature for 30 minutes to 1 hour, until a skin forms on the shells.
8. Meanwhile, preheat oven to 300°F (150°C).
9. Bake macarons for 15-18 minutes, rotating sheets halfway through, until set and just firm.
10. Remove from oven and let cool completely on baking sheets.

For the Filling:

1. In a mixing bowl, beat softened butter until creamy.
2. Gradually add powdered sugar, beating until smooth and fluffy.
3. Add fresh lemon juice and beat until well combined.
4. Transfer filling to a piping bag fitted with a small round tip.
5. Match cooled macaron shells into pairs of similar size.
6. Pipe a small amount of filling onto the flat side of one shell, then gently sandwich with another shell.
7. Repeat with remaining macaron shells and filling.
8. Optionally, garnish with a sprinkle of lemon zest on top.
9. Prep Time: 45 minutes | Cooking Time: 18 minutes | Total Time: 1 hour 30 minutes
10. Kcal: 140 kcal | Servings: Makes about 24 filled macarons