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Lemon Bee Macaron

This bee shaped macaron is lemon flavored with a blackberry filling, glass sugar wings, and icing decorations!
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Resting Time 1 hour
Total Time 3 hours
Servings: 18 cookies
Ingredients Method

Ingredients
  

Lemon Macaron
  • 1 Cup Almond Flour
  • ⅔ Cup Powdered Sugar
  • 2 Egg Whites
  • ¼ Teaspoon Cream of Tartar
  • ¼ Teaspoon Salt
  • ⅓ Cup Granulated Sugar
  • ½ Teaspoon Lemon Juice Fresh
  • 1 Teaspoon Lemon Zest
  • Yellow Food Coloring
Blackberry Filling
  • 2 Cup Powdered Sugar
  • ½ Cup Canola Oil or Palm Oil
  • ½ Cup Light Corn Syrup
  • ½ Teaspoon Blackberry Extract
Glass Sugar Wings
  • 2 Cup Granulated Sugar
  • ¾ Cup Water
  • ⅔ Cup Light Corn Syrup
Icing (Black)
  • 2 Cup Powdered Sugar
  • 1 ½ Tablespoon Meringue Powder
  • 4 to 5 Tablespoon Water
  • Black Food Coloring

Method
 

Lemon Macaron
  1. Preheat the oven to 300° Fahrenheit
  2. In a small bowl, sift together almond flour and powdered sugar. Set aside.
  3. In a large bowl, whisk egg whites until foamy. Add cream of tartar and salt and whisk until combined.
  4. Add granulated sugar, one spoon at a time, to the egg mixture while continuing to whisk. The mixture should reach soft peaks after all the sugar has been added.
  5. Add lemon juice and yellow food color. Whisk until stiff peaks have been achieved.
  6. Whisk in lemon zest.
  7. Fold the almond mixture into the egg mixture (meringue). The batter should be runny enough that small peaks will dissolve into the batter.
  8. Using a piping bag, pipe 36 oval shapes (more or less). Tap the baking sheet gently against the counter to get rid of any air bubbles in the battle.
  9. Let rest for 30 – 45 minutes or until a skin has formed over the top of the cookies.
  10. Bake for 15-18 minutes, one baking sheet at a time. Let cool completely.
Blackberry Filling
  1. In a large bowl, whisk together the canola oil and light corn syrup.
  2. A tablespoon at a time, add the powdered into the large bowl while mixing. The mixture should become crumbly.
  3. Knead Mixture until smooth. Flatten into a disc. Wrap and set aside until ready to use.
  4. Roll out to approximately 3mm thick. Using a circular cutter, cut out 18 circles.
Glass Sugar Wings
  1. In a medium saucepan, combine sugar, water, and corn syrup. Bring to a boil
  2. Let the mixture reach 300° Fahrenheit while stirring consistently.
  3. Remove from heat and transfer to a baking pan.
  4. Allow to cool until softened but not hard (about 10 minutes)
  5. Using a small circular cutter, cut out 36 circles and then allow them to harden (about 10 to 20 minutes)
  6. Remove wings from sheet and set aside.
Icing
  1. In a large bowl, whisk together meringue powered and water until foamy.
  2. Add in powdered sugar, one spoon at a time, and whisk until a smooth liquid is formed.
  3. Add in food coloring and mixture into a consistent color.
  4. Place icing in piping bag and set aside.
Assembly
  1. To assemble the cookies, lay down a lemon macaron with the flat side facing up.
  2. Add a circle of blackberry filling.
  3. Place two sugar wings on the top edge of the blackberry filling so that they are held firmly in place.
  4. Lay a lemon macaron on top with the curves side facing up.
  5. Pipe bee details.
  6. Repeat 17 times.
  7. Enjoy!!!