Lemon Macarons

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.

Add one of the bowls of egg white and set the bowl aside.

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.

Mix 2 tablespoons of water with 150g of castor sugar and heat up until it reaches 115C and turns into a sugar syrup.

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.

Pipe your macarons onto baking paper using a 1cm circular nozzle.

This mixture actually made about 4 trays worth of macarons… however the following morning 3 little scavengers snuck into the kitchen and polished off 80% of the macarons!!

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.

To make the ganache, I melted 2 parts white chocolate to 1 part double cream and then left until it had thickened up and cooled down. I then stirred in some lemon curd.

Pipe in the filling and then eat straight away or store in the fridge for a few days (they are better eaten the day after being made)

When at first you don’t succeed…. try, try and try again! I have made 6 batches of macarons over the last 3 weeks and 4 of them have been epic failures, but I am still obsessed with creating more 🙂

 

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8 Responses to Lemon Macarons

  1. Lisa @ Sweet as Sugar Cookies July 4, 2011 at 11:01 pm #

    Wow! What a beautiful bright yellow color. I’m so impressed at how you’ve mastered macarons. Definitely on my bucket list.

  2. Sheridan July 12, 2011 at 12:49 pm #

    Bron, these look SOOOOO good!!!

  3. Kristen Cook July 17, 2011 at 5:56 pm #

    Bronnie my friend, you’re insane… these look good enough to jump right into on my screen, I can only imagine how amazing they taste in person!!! LOVE! 🙂

  4. Nell July 19, 2011 at 10:37 pm #

    they look amazing – i bet the ones you threw out tasted divine too – i always look at macaroons and think how hard they must be to make, so i am SO impressed at the fact you’ve made them, and they look so good!

  5. Tam Thomas January 22, 2012 at 12:01 pm #

    I love your food! you are amazing and talented. Inspiring. I attempted my first batch of macarons 2 days ago and they looked ok……. but i couldnt get them off the paper! so time to try again….. hmmmm!!! you make it look too easy!

    • BronnieBakes Admin January 23, 2012 at 5:38 pm #

      I use baking paper Tam and that helps get them off….but if they are undercooked, that’s when you can strike problems removing them as they are sticky on the bottom.

  6. Sandy Munn December 3, 2012 at 4:25 am #

    I have wanted to try and make macarons for some time – but am really intimidated – and basically scared to try! I will get my courage up one of these days – learning to braid bread dough – was my last dilemma – now macarons! Wish me luck!

    • BronnieBakes Admin December 3, 2012 at 6:40 pm #

      Give it a go Sandy!!!!

      xx

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