The lemon macaroons are one of my favorite type of macaroons, either made with yellow or green lemon, the taste of those macaroons is really incredible. They are fresh and the lemon curd in this recipe makes them less sweet compared to classic macaroons usually filled with Ganache,
if you carefully follow the steps below, you should hopefully obtain a good results.
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
The supplies you will need:
- Stand Mixer or a hand mixer
- Food processor
- Cooking scale
- Parchment paper
- Silicone Spatula
- Pastry bag
- Plain Pastry Tip (8 or 10 mm)
- Immersion hand mixer
For the macaroons:
- 200 g almond flour
- 200 g icing sugar
- 5 cl water
- 200 g sugar
- 2* 75 g egg whites (about 5 eggs)
For the lemon cream
- 135 g sugar
- 140 g eggs
- 13 cl lemon juice
- 1 tablespoon cornstarch (Almost 15 g)
- 30 g almond flour
- 175 g butter
Making the macaroons
- In a food processor mix the almond flour and the icing sugar for 30 seconds.
- Sift the previous mixture.
- Combine 75 g of egg whites to the first mixture (almond flour and icing sugar) using the spatula. you will get a thick almond paste.
- In a saucepan bring the sugar and the water to a boil, check the temperature using the thermometer.(it is for making the syrup)
- When the syrup temperature reaches 237 F(114 c) start whipping the 75 g of egg whites.(Use the stand Mixer)
- When the syrup temperature reaches 246 F (119 c), reduce the speed of the mixer and start adding it little by little to the whipped egg whites mixture, continue whipping until the bowl cools down.(You will get a beautiful Italian meringue).
note: if you want to color the meringue add the color while whipping.
- Incorporate gently and tenderly the meringue into the first mixture (the Almond paste), this process is really important to get good macaroons.( it is called Macaronner in French),
- In a baking tray, put the parchment paper and draw on it small circles of around 2 inches.
- Spoon the meringue into a pastry bag fitted with the plain tip. Pipe the macaroons into the circles that you drew earlier.
- Bake in a preheated oven 320 F (160 C) for 12 minutes. (sometimes I bake for 15 minutes)
Making the lemon cream
- In a saucepan, combine the eggs, the sugar and the lemon juice.
- Put the saucepan on medium heat and whisk, when the mixture becomes hot add the cornstarch, continue whisking until you get a smooth texture.
- Filter the previous mixture in a large bowl that contain the butter,
- Stir the whole cream with spatulas, stop when you notice that the butter is totally melted.(It is better to use an immersion hand mixer)
- Incorporate the almond flour, let it cool in the fridge for 2 hours.
Montage of macaroons:
- Squeeze the cream onto the center of the macaroons half and Top with another half and press.
- For a best taste, keep the macaroons 1 day or 2 days (not required).
Some advises to get good macaroons:
- If you decide to make macaroons, don’t bake or cook anything else in the kitchen.
- Don’t use silicone mat to bake macaroons, use parchment paper.
- The baking tray should be cold (room temperature).
- The macaroons should be crispy outside and mellow inside, so don’t bake them more than necessary.
- When removing the macaroons from the oven, remove them from the backing tray with the parchment paper and put them in a cold surface.(on the counter top for example).
- Keep the macaroons at least 1 day in a hermetic box in the fridge except for the macaroons that are filled with fruit.