Lemon Macaron Filling
 
Ingredients
  • 1 stick unsalted butter (room temperature)
  • 1¾ cups powdered sugar
  • zest of 1 lemon
  • 4 tablespoons lemon juice (freshly squeezed)
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon lemon extract
Instructions
  1. Using the paddle attachment in a stand mixer, add the butter and powdered sugar and whip together until combined and pretty fluffy.
  2. Add the rest of the ingredients and turn the mixer on low, scraping down the sides occasionally. Once the ingredients are combined, turn it up to high and beat until fluffy.
  3. If it doesn't seem thick enough, add a tablespoon or two of powdered sugar and whip on high speed until it gets thick and fluffy.
  4. Put the filling into a piping bag and pipe onto macaron shells. Any classic macaron shell works.
  5. Sandwich a macaron shell on top and refrigerate.
Notes
They are good in the fridge for about a week, but can be frozen for a few months. For best results, bring to room temperature before eating.
Recipe by Michelle's Macarons at https://michellesmacarons.com/lemon-macaron-recipe/