#lemonmacarons

Enjoy these delicious vegan lemon macarons filled with a sweet blackberry and mascarpone mixture. Lemon zest flavor fills the delicate almond shells, which go perfectly with the fruity sweetness of the blackberry filling.

Ingredients: 1 1/2 cups almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. Zest of 2 lemons. 1 cup fresh blackberries. 8 oz vegan mascarpone cheese. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 300F 150C and put parchment paper on baking sheets. Powdered sugar and almond flour should be pulsed in a food processor until the mixture is very fine. Put the mix through a sieve into a big bowl. Beat egg whites in a different bowl until they foam up. Gradually add the granulated sugar and keep beating until you get stiff peaks. Just until everything is mixed together, fold the egg whites and lemon zest into the almond mixture. Be careful not to mix too much. The batter should be put into a piping bag with a round tip. Place small rounds, one on top of the other, on the baking sheets that have been prepared. A light tap on the counter will get rid of any air bubbles in the baking sheets. Let the macarons sit out for 30 minutes so that a skin can form. Put the macarons in the oven for 15 to 18 minutes, or until they are set and a little firm. Leave them on the baking sheets to cool all the way down. Using a blender, blend the blackberries until they are smooth. Use a fine mesh sieve to get rid of the seeds in the puree. Strain the blackberry puree and put it in a bowl. Add the vegan mascarpone cheese, powdered sugar, and vanilla extract. Mix until it's nice and smooth. Put the mascarpone and blackberry filling into a piping bag. Put the macaron shells together by size and put a dollop of filling on one of them. Place one shell inside the other carefully. Do it again with the rest of the shells and filling. Before serving, put the filled macarons in the fridge for at least an hour. Enjoy these tasty vegan lemon macarons filled with blackberry mascarpone!

Prep Time: 30 minutes

Cook Time: 18 minutes

Lemon macarons with a soft almond shell and a luscious lemon-flavored filling are delicate and tangy. Ideal for tea or any special occasion.

Ingredients: 1 cup almond flour. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1 tablespoon lemon zest. 1/2 teaspoon lemon extract. Yellow food coloring optional. Pinch of salt.

Instructions: Using a food processor, blend powdered sugar and almond flour together until they are very fine. Beat the egg whites and sugar together in a large bowl until stiff peaks form. Add the almond flour mix, lemon zest, lemon extract, and if you want to use it a few drops of yellow food coloring and mix it slowly until the batter is smooth and shiny. Fill a piping bag with a round tip with the batter. Put parchment paper on a baking sheet and pipe small rounds of the batter on it. Let the macarons sit out for 30 minutes so that a skin can form. Prepare the oven by heating it up to 300F 150C. Do not brown the macarons. Bake them for 15 to 18 minutes, or until they are set. Take them out of the oven and let them cool completely. Then, carefully peel them off the parchment paper. Sort the macaron shells into groups of two that are the same size. Put some of your favorite lemon-flavored filling like lemon buttercream or lemon curd into a piping bag. Then, pipe a little bit of it onto one of each pair of macaron shells. The lemon macarons are made by putting the filling between two macaron shells that match. Put the filled macarons in a container that won't let air in and put it in the fridge for 24 hours. This will give the flavors time to blend. Before you serve, let the macarons cool down to room temperature.

Prep Time: 40 minutes

Cook Time: 18 minutes