Lemon-Honey-Ginger Macarons with Sour Cream Buttercream Filling

Macaron Shells: Prepare the Macaron Shells

1.Line two baking sheets with parchment paper. Set aside.

2.In a medium bowl, sift together the almond flour, powdered sugar, and ground ginger. Set aside.

3.In a large mixing bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.

4.Add the lemon zest and a few drops of yellow food coloring to the egg white mixture. Gently fold until well combined.

5.Carefully fold the dry ingredients into the egg white mixture in three separate additions. Mix until the batter is smooth and thick, with a lava-like consistency.

6.Transfer the batter into a piping bag fitted with a round tip.

7.Pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter to release any air bubbles.

8.Let the piped macarons sit at room temperature for about 30 minutes to develop a dry skin. They should not stick to your finger when lightly touched.

9.Preheat the oven to 300°F (150°C).

10.Bake the macarons in the preheated oven for 15-18 minutes, rotating the sheets halfway through baking. The macarons should be set and slightly firm to the touch.

11.Remove the macarons from the oven and let them cool completely on the baking sheets.

Sour Cream Buttercream Filling: Prepare the Sour Cream Buttercream Filling

1.In a large mixing bowl, beat the softened butter until creamy.

2.Gradually add the powdered sugar and continue beating until light and fluffy.

3.Add the sour cream, honey, lemon juice, and lemon zest to the butter mixture. Beat until well combined and smooth.

4.Transfer the buttercream filling into a piping bag fitted with a round tip.

Assembly: Assemble the Macarons

1.Pair up the cooled macaron shells of similar sizes.

2.Pipe a small dollop of the sour cream buttercream filling onto the flat side of one macaron shell and gently sandwich it with another shell.

3.Repeat with the remaining macaron shells and filling.

4.Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the macarons to achieve the perfect texture.

5.Serve chilled and enjoy these delightful Lemon-Honey-Ginger Macarons!