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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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Let the macarons rest for 30 min before baking. This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its 'feet'. Bake in the oven at 150C (302F) for 18 minutes. Let them cool completely on the plate.

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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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Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted. Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet.

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2. Make the meringue. Meringue is the foundation of successful macarons. French meringue is my go-to method when it comes to making macarons. Combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form.; Add lemon juice and yellow food coloring and continue to beat until stiff peaks form.; Check 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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Buttercream. Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and lemon zest in. On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy.

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In the bowl of an electric mixer, combine yolks, sugar, water and salt. Place bowl over simmering water, and use a rubber spatula to stir constantly until yolks reach 155 degrees. Transfer to an electric mixer fitted with a whisk attachment, and whip yolk mixture until it reaches room temperature, 4 to 7 minutes. Step 8.

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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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Set the mixer to low speed and slowly drizzle in the salted caramel until it's fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy. Once the macarons are cooled and decorated, pipe the caramel buttercream around the edge of the macaron shell.

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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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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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Step 11: On a parchment lined baking sheet, add caramel drizzle to the tops of half of the macaron shells. To the bottom halves, add a piped circle of caramel buttercream and fill with salted caramel sauce. Step 12: Assemble similar sized macaron shell bases and tops by pressing the tops gently into the base.

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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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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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5. Rest and bake. Preheat the oven to 300°F for at least 30 minutes. Check the accuracy of oven temperature with an oven thermometer for best result. Rest macaron shells before baking for 15 minutes. Bake, one baking sheet at a time, for 15-18 minutes. I don't use convection settings for baking macarons.