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Preheat oven and bake. Let the oven preheat for a good 20 minutes at 300 degrees F, then bake one tray of macaron shells at a time for 16-18 minutes. Let the macaron shells cool completely on the baking sheet before attempting to remove them from the baking mats or parchment paper. Make the lemon buttercream to hold in the lemon curd.

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In a stand mixer bowl, add the egg whites and mix at high speed. Add the vanilla extract, cream of tartar and salt. Wait for the mixture to become foamy, then slowly add the granulated sugar, and continue mixing for another 5 minutes. In a different bowl, sift the almond flour and powdered sugar and mix well.

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Step 6 : prepare the icing. While the lemonade macaron shells are cooling, prepare the pink lemonade icing. First, beat the softened butter in a mixing bowl or in the bowl of a stand mixer until creamy. Then add 1 cup of the powdered sugar to the bowl and continue to beat, scraping down the sides as needed.

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Lemon Buttercream Frosting. Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth. Mix in 4g lemon extract, 3g fresh lemon zest and 1g salt on a low speed. Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.

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Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 244°F/ 118°C, without stirring. While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.

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Whip on medium-high speed for 3 - 5 minutes. Pecan Caramel: Nothing screams fall more than the combination of caramel and pecans. With an added crunch in every bite, the pecans add an extra depth of flavor and texture. Coconut Caramel: Coconut flakes add an extra layer of flavor and texture to macarons.

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Instructions. Line 3 large baking sheets with parchment paper, and set aside. Cut the tip off a large piping bag and fit it with a large plain tip. To keep the macaron batter from leaking later on, twist the bag just above the tip and push the twisted portion of the bag into the tip.

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Gradually mix 110g of granulated sugar into the egg whites over a few minutes while mixing on a medium-low speed. Increase the mixing speed to a medium-high speed (6 on a KitchenAid). Keep mixing until stiff, glossy peaks form. Sift 140g of superfine almond flour and 125g of powdered sugar into the meringue.

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Beat the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy. . With the mixer off, add powdered sugar to the bowl. Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter.

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Preparation. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an.

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Pineapple macarons are made by adding a bit of yellow food coloring to the macaron shell batter. The center filling is made by creating a puree using pineapple chunks. The pureed pineapple is mixed with rice flour and coconut flour over the stove for a few minutes until it thickens. Once it's cooled down, it'll ready to be piped onto the.

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Line the baking sheets. Line two baking sheets with parchment paper and set them aside. Mix the wet ingredients. In the bowl of a stand mixe r, add the room temperature egg whites and whisk them at high speed using the whisk attachment. Then add the salt, cream of tartar, vanilla extract, and lemon extract.

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In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), beat together the unsalted butter and cream cheese until light and fluffy, about 3-5 minutes. Then, add in the powdered sugar, lemon juice, vanilla extract, and pinch of salt, and continue mixing until well combined.

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Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined. Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly. Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.

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Sift the powdered sugar and almond flour. Set it aside. Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes.