How to Make No-Fail Pink Macarons (Italian Meringue Method)

Master the art of the French Macaron! Today, we’re making these stunning Pink Lemon Macarons with a silky smooth lemon buttercream filling. They are crisp on the outside, chewy on the inside, and perfectly tart.

Ingredients You’ll Need:

For the Macaron Shells:

•Dry Mix: 100g Powdered Sugar + 100g Almond Flour

•Coloring: 3g Cactus Fruit Powder (or pink food coloring)

•Paste: 37g “Aged” Egg Whites

•Meringue: 37g Egg Whites + 10g Granulated Sugar

•Syrup: 90g Granulated Sugar + 15g Water

For the Lemon Filling:

•Base: 120g Milk + 30g Sugar

•Thickener: 3 Egg Yolks + 15g Cornstarch

•Flavor: Zest of 1 Lemon + 45g Lemon Juice

•Buttercream: 130g Softened Butter

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