Lemon Flavored French Macarons with Raspberry Buttercream Filling
1 cup Almond flour, sifted
2 1/2 cups powdered sugar
Zest of 1 lemon
3 egg whites
1/8 teaspoon cream of tartar
A pinch of salt
1/4 cup granulated sugar
4-6 drops yellow food coloring, optional
Sift together powdered sugar and almond flour, whisk in zest and set aside.
Whisk egg whites, salt, cream of tartar and white sugar to soft peaks. Then add food coloring if desired.
Fold in drying ingredients, being careful not to deflate the whipped egg whites. Fold to a smooth consistency.
Spoon mixture into a piping bag and pipe quarter to half dollar sized coins onto a silicone or wax paper lined baking sheet. Allow the disks to dry for 30 to 40 minutes.
Preheat oven to 250°.
Once the disks have formed a skin, bake for 15 minutes.
Remove from oven and allow to cool completely.
Raspberry Buttercream Filling
3/4 cup powdered sugar
1/4 cup butter, softened
1 1/2 tablespoons raspberry sauce
Cream butter and sugar together and then add raspberry sauce.
Spoon raspberry filling into a piping bag and pipe filling onto the disks then sandwich the cookies together.