Ingredients

Almond meal 120g powdered sugar 200g egg whites 3 egg whites 50g sugar 50g lemon juice a few drops of red food coloring 1~2 drops

Salted butter 120g powdered sugar 75g lemon juice 3 tbsp

Methods

1

Remove salted butter from the refrigerator and return to warm

2

Squeeze flower bag with rounded Place the spout in a cup with height (I use a latte cup). I used a 0.5cm round spout

3

Draw a 3cm circle on the baking paper (with a 50 RMB coin), leave space between the circles, and then turn the paper over and put it on a baking sheet

4

Mix the ground almonds and the powdered sugar (Icing Sugar), and put the mixture into the baking sheet. (Icing Sugar), sift in small batches

5

Sifted Almonds and Sugar

6

Room Temperature Eggs: For macarons, use room temperature egg whites. If the weather is cold, put the whole egg in warm water (not too hot to the touch) for 5 minutes to quickly turn it into a room temperature egg, and then remove the egg and pat it dry before using

7

7

Separate the egg yolks from the whites, and then place on a baking sheet and set aside.

Separate the yolks from the whites and take only the whites. Beat the egg whites with an electric mixer on low speed until small peaks form. Pour in half of the sugar and a few drops of lemon juice.

8

While beating the egg whites on medium-high speed, add the rest of the sugar, and continue to beat until stiff peaks form.

9

Steady peaks are formed when you lift up the meringue to get the sharp corners of the meringue.

10

Add 1 to 2 drops of food coloring to the meringue, and mix with an electric mixer. ~2 drops of food coloring, beat on low speed with an electric mixer until the color is uniform

11

Add the marzipan to the meringue in two batches

12

Mix with a spatula from the bottom to the top until it is uniform, and when you lift up the marzipan, it will flow quickly and expand outward (about 65-75 strokes, but it will still be as fluid as it can be)

13

Pour the almond paste into the prepared piping bag

14

Place the piping bag perpendicular to the baking sheet, align the piping bag with the center of the circle, and squeeze out the almond paste slowly and steadily

15

Squeeze the almond paste until the center of the circle is full and quickly turn around to close the bag, and then continue to squeeze out the next piping bag

16

Squeeze the next piping bag. Pick up the baking sheet on the table and tap it a few times, turn the baking sheet 180 degrees and tap it a few more times (I usually do 4 taps on one side, then 4 taps on the other side). Let the air bubbles out of the macarons, after knocking, if there are still bubbles, gently rub with a toothpick to prevent the top of the macarons from cracking

17

Leave the macarons to dry out for 30-60 minutes until the surface of the macarons to form a soft shell, and touch with your hands to prevent sticking

18

Preheat the oven to 150 degrees Celsius, and bake the entire macarons for 20 minutes in the oven. Bake in the oven for 20 minutes. While the macarons are baking, continue squeezing the remaining almond meringue and let it sit for 20 minutes

19

Bake the macarons while making the lemon buttercream frosting: Warm the salted buttercream (Salted Butter) and beat it with an electric mixer until creamy, pale and very soft

20

Bake the macarons and make the lemon buttercream frosting. p>20

Add the powdered sugar and mix with an electric mixer on low speed, then add the lemon juice and continue to mix well for the lemon buttercream frosting, scrape it into a piping bag and set it aside (I use a 0.8cm piping nozzle), or smear it directly on the top of the macarons

21

Take a cooled macaroon shell, fill the inside with the lemon buttercream frosting, cover with another macaroon shell, and then finish the remaining macaroons in the same way. Macarons. Store the remaining macarons in the refrigerator.

22

Macarons decorated with chocolate buttercream.