Gluten free lemon french macaron shells filled with a vegan coconut buttercream frosting make a delectable and sunny sweet treat.
They can be finicky little treats and don’t always work out but when they do, they are totally worth the effort in the end……..and I can’t think of any occasion more worth it than a baby shower 🙂
Surprise! It’s been a week of celebrations around here and today, a bunch of my blogging pals are throwing a virtual baby shower for three of our friends:
Natalie of Tastes Lovely
Isadora of She Likes Food
Jessica of Flying Jess Fuel
Natalie actually had her adorable baby boy in November, Izzy is having a baby girl and Jess is having a baby boy. They are all first time mamas and we couldn’t be more excited for them!
I infused the gluten free shells with lemon zest and lemon extract and filled them with a dreamy vegan coconut frosting.
- 107 grams egg whites 3 large egg whites, aged for at least 48 hours
- 117 grams almond flour
- 176 grams powdered sugar
- 64 g superfine sugar
- 1/4 teaspoon cream of tartar
- zest from 1 lemon very finely grated (using a Microplane is best)
- 1 teaspoon pure lemon extract
- few drops yellow food coloring optional
- 1/2 cup solid unrefined coconut oil or use unsalted softened butter if not vegan
- 4-5 cups powdered sugar
- pinch salt
- 1/2 teaspoon pure lemon extract
- 1/4 teaspoon vanilla
- 1-2 teaspoons coconut cream to thin out (or heavy cream if not vegan)
- Line two large baking sheets with parchment paper or a silicone mat.
- Measure the almond meal, powdered sugar, and place into the bowl of a food processor. Process the mixture finely, then sift through a fine mesh sieve discarding any large bits. Set aside.
- With a stand mixer or hand mixer with the whisk attachment, whisk egg whites at medium speed with cream of tartar until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until firm meringue forms with stiff glossy peaks. Add lemon zest, lemon extract, and food coloring gel if using and whisk until incorporated.
- Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. Be careful not to overmix. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. It generally takes about 20-25 strokes to work the batter, but this number isn’t as important as how the batter looks. Start checking at around 18 strokes
- Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
- Pipe rounds onto prepared baking sheets, leaving space between the macarons to allow the batter to spread.
- Once all macarons have been piped, pick up the baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
- Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch.
- Preheat oven to 300 F. When macarons are dry to the touch, bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 12-14 minutes, rotating trays after 10 minutes. Let macarons cool completely on parchment paper before removing and filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil until it has become smooth and lump-free.
Slowly add 2 cups of powdered sugar on low speed. Add more powdered sugar to desired consistency. Once the sugar has been absorbed, add the salt, lemon and vanilla extract. Add in remaining sugar, one cup at a time, until the buttercream has reached your desired spreading consistency. If it becomes too thick, add 1-2 teaspoons of coconut cream or heavy cream. Turn mixer to high speed and beat for an additional 2 minutes until smooth and fluffy.
- Transfer the buttercream into a pastry bag and fill the macarons.
- Store the filled macarons in airtight container in the fridge for up to 5 days.
Adapted from BraveTart
Congratulations Natalie, Izzy and Jess! ♥
Don’t forget to check out all the other fabulous recipes:
Caprese Cups – Pumpkin ‘N Spice
Almost No Bake Pineapple Squares – The Recipe Rebel
Key Lime Cheesecake Bars with Coconut Macadamia Crust – Flavor the Moments
Lemon Lime Bars – Bake. Eat. Repeat.
Chocolate and Salted Caramel Swirled Meringues – Floating Kitchen
Prosciutto-Wrapped Avocado Crostini with Balsamic Glaze – My Sequined Life
Mediterranean Stuffed Mini Peppers – Kristine’s Kitchen
Mini Chocolate Bundt Cakes – My Kitchen Craze
Pepper Jack and Bacon Stuffed Cherry Tomatoes – A Latte Food
No Bake Baileys Smores Mousse Cups – With Salt and Wit
Strawberry Shortcake Bread – Maebells
Banana Cream Pie Dessert Nachos – Whole and Heavenly Oven
Lemon Cream Pie Bites – Bakerita
Balsamic Strawberry Wonton Bites – Sweet Peas & Saffron