Bask in the fragrance and tanginess of freshly squeezed lemons with these addictive parcels of joy, guaranteed to sweeten your day. Try making them today!
Prep: 45 - 60 mins | Bake: 30 min | Makes 20 - 25 Macarons
Ingredients
(Macaron Shells)
1 Cup Ground Almond Flour (Extra Fine)
3/4 Cup Icing Sugar
3 Egg Whites, Room Temperature
1/4 Tsp Cream of Tartar
1/2 Cup Granulated White Sugar
Few drops of food colouring - For this recipe I've used Red Colouring!
(Filling A - Lemon Curd)
6 Tbsp Granulated White Sugar
1/4 Cup Lemon Juice
1 Tbsp Lemon Zest
2 Egg Yolks
2 Tbsp Butter (approx 30g)
(Filling B - Lemon Buttercream)
1/4 Cup Unsalted Butter, Softened (approx 57g)
1 Cup Icing Sugar
1 Teaspoon Lemon Zest
1 Tbsp Lemon Juice
Directions
(Macaron Shells)
Add Almond Flour to a bowl and sift in Icing Sugar. Mix and set aside.
In a large mixing bowl, whisk together Egg Whites and Cream of Tartar till foamy. Gradually add in Sugar (1 Tbsp at a time) and continue whisking till stiff peaks form. The meringue is done when you can flip the bowl upside down and the meringue stays intact!
Add in a few drops of your preferred food colouring and continue to whisk till well combined.
Using a spatula, gently fold in the Almond Flour Mixture into the meringue. Then, transfer the mixture to a piping bag. The mixture should be slightly sticky at this point, resembling molten lava)
Prepare two large pans with baking sheets and pipe the Macaron Shell Mixture on it, being sure to leave small gaps between each shell.
Let the Macaron Shells rest at room temperature for at least 30 minutes before baking them at 150°C for 15 - 16 mins.
Cool completely before use.
Tip: Before baking the Macaron Shells, get rid of the pointy tips from the piping process! Simply dip your finger in water and gently flatten them.
(Filling A - Lemon Curd)
Combine all ingredients (except the butter) in a small metal bowl and stir well.
Bring a saucepan of water to a simmer and place metal bowl in saucepan, creating a "water bath".
Whisk the mixture continuously until the mixture has thickened (around 10 mins).
Remove the Lemon Curd from heat and stir in the softened butter.
Let the Lemon Curd cool completely before use - I put mine in the freezer while I worked on the Buttercream!
Tip: If the Lemon Curd Mixture does not thicken, add 1 - 2 Tbsp of Cornstarch into it and whisk till well-combined.
(Filling B - Lemon Buttercream)
In a large mixing bowl, whisk the softened Butter.
Then, whisk in the Icing Sugar, Lemon juice and Zest and until Buttercream is smooth and airy.
Transfer the Buttercream to a piping bag and set aside.
Tip: Don't have a piping bag? Use a large Ziploc bag instead! Simply transfer the mixture in and cut a small piece of the corner off.
(Assembling the Macarons)
When the Macaron Shells have cooled completely, pipe the Lemon Buttercream and Lemon Curd on each base. *See Image Below*
Then, place another Macaron Shell above it and gently press both shells together.
Ready to serve!
Look at that molten centre!
Enjoy~
Signing off, Cher
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