I am a little obsessed with macarons at the moment…. and also with lemons (I still have so many left 🙂 )
After purchasing 3 different books and having a pep talk from a macaron expert (thanks Chriss!) I decided to attempt lemon macarons. Now, these aren’t really lemon macarons… more yellow macarons with a lemon curd/white choc ganache filling.
Start by gathering your ingredients…. 150g of almond meal, 150g icing sugar and 2 lots of 55g of egg whites (room temperature) in 2 separate bowls.
Place the almond meal in the food processor and give it a few minutes of power to break down, before sifting the almond meal and icing sugar twice. Remove any larger bits of almond meal that don’t make it through the sifter.
My 3 books and my macaron guru all believe that making an Italian Meringue is the best way to achieve a consistent macaron batter, so begin by beating the other egg white until soft peaks have formed.
With your mixer on a medium speed, slowly add the sugar syrup and then turn the mixer onto high and beat until the bowl has cooled to room temperature (will be around 10minutes). At this stage, add any food colourings or flavours.
Gently fold in the meringue to the almond mixture using a rubber spatula by scraping the edge of the bowl and making a figure 8 motion. Once the mixture has combined, you need to give it a few more mixes until it appears shiny. Make sure you do not overmix, as this will cause the batter to spread and the macarons wont hold their form. Be careful not to undermix either, as this will cause the mixture to crack (this is where the macaron practice comes handy!). In this case, once my mixture was combined I probably folded the mixture another 5 times.
Leave the macarons until the top has formed a ‘skin’ – the time will depend on the temperature, but in this case it was around 30-45minutes. You can tell they are ready because when you gently touch the top the batter wont come away.
Bake in a moderate oven (150c fan forced) for approx 13-15minutes.
I made my filling using a white chocolate ganache and a lemon curd.