Delightful Lemon Macarons: Gluten-Free and Dairy-Free Recipe by Neekta

Delightful Lemon Macarons: Gluten-Free and Dairy-Free Recipe by Neekta

Hello, lovely bakers! 🌟 I'm Neekta, and welcome to my little corner of the internet, Baking with Neekta! Today, I'm thrilled to share with you one of my absolute favorite treats: Lemon Macarons. These delightful cookies are not only delicious but also gluten-free and dairy-free, perfect for anyone with food sensitivities like me. Ready to bake? Let’s dive in!

Ingredients for Lemon Macarons: Gluten-Free and Dairy-Free Recipe:

For the Cookie:

• 100 grams egg whites (about 3 eggs)

• ¼ tsp cream of tartar

• Pinch of salt

• ½ tsp vanilla extract

• 140 grams almond flour

• 130 grams powdered sugar

• 90 grams granulated golden cane sugar

For the Filling:

• Coconut Frosting Recipe

• Lemon Curd Recipe

Directions:

Prepping the Egg Whites:

1. Dehydrate Egg Whites: The day before you plan to bake, precisely measure 100 grams of egg whites (about 3 eggs). Place them in a bowl, cover with aluminum foil, and poke holes on top with a fork. Refrigerate overnight. This step is crucial for achieving the perfect macaron texture.

Baking the Cookies:

1. Dry Ingredients Prep: The next day, mix almond flour and powdered sugar in a bowl. Sift, blend with a food processor, and repeat the process two more times to ensure a smooth consistency (the order goes like this: Sift, blend, sift, blend, sift).

2. Whip Egg Whites: Clean your stand mixer bowl and whisk attachment with apple cider vinegar to remove any fat residues. Pour in the dehydrated egg whites, add vanilla, cream of tartar, and salt. Whip until frothy, then slowly drizzle in the granulated golden cane sugar. Continue whipping until stiff, glossy peaks form.

3. Macaronage: Gently fold a third of the dry mixture into the egg whites using a spatula. Add the remaining dry mixture and fold again. Before reaching the final consistency, add ½ a packet of natural yellow food coloring. Fold until you can form a silky, sturdy figure-8 with the batter. Then stop!

4. Piping: Transfer the batter into a round-tipped piping bag. Pipe small, round cookies onto silicone-lined baking sheets (you'll need two). Slam the baking sheets on the counter to release any air bubbles.

5. Drying: Allow the macarons to sit under an air vent until they form a skin. This step varies depending on your environment and weather conditions, so be patient.

6. Baking: Preheat your oven to 300°F. Bake one tray at a time, rotating halfway through. Bake each tray for a total of 12 minutes (5 minutes, rotate, then 7 more minutes). Let the macarons cool completely before removing them from the silicone liners.

Assembling the Macarons:

1. Prepare Fillings: While the cookies are cooling, prepare the Coconut Frosting and Lemon Curd.

2. Assembly: Pair up matching macaron shells. Spread a thin layer of coconut frosting on each shell to prevent the filling from soaking in. Pipe a border of coconut frosting on half of the shells, then fill the centers with lemon curd. Sandwich with the remaining shells.

Enjoy Your Lemon Macarons!

And there you have it, delicious Lemon Macarons that are gluten-free and dairy-free! These are perfect for a tea party with friends or a cozy afternoon treat. If you enjoyed this recipe, be sure to check out the full video on my YouTube channel, Baking with Neekta. Happy baking!