Description
Delightful banana bread cinnamon rolls with a touch of lemon flavor.
Ingredients
Scale
- 3/4 Cup Powdered Sugar
- 3/4 Cup Ground Almonds
- 1 tsp finely grated lemon zest
- 2 Large Egg Whites, room temperature
- 1/2 Cup Granulated Sugar
- 6 drops yellow food colouring
- 3/4 Cup Powdered Sugar
- 1/4 Cup Butter, Softened
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Macaron Silicone Mat x 2 or parchment paper
- Piping Bag with a round tip (or small freezer bag)
Instructions
- Line two small baking sheets with macaron silicone mats, or use parchment paper with traced circles.
- Combine ground almonds, powdered sugar, and lemon zest in a medium bowl. Whisk thoroughly.
- Beat the egg whites in a large metal bowl until stiff peaks form. Gradually add granulated sugar and yellow food coloring.
- Fold the almond mixture into the egg whites gently, one spoonful at a time.
- Transfer the batter into your piping bag and pipe into even rounds.
- Leave piped shells uncovered for 20 to 40 minutes to create a skin.
- Heat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
- Bake for 15 minutes until shells develop feet and tops set. Cool on baking sheet.
- Cream softened butter until smooth, then whisk in powdered sugar, lemon juice, and vanilla extract.
- Fill a piping bag with lemon buttercream and pipe onto macaron shells, sandwiching them together.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg