What happened to the early spring weather? To good to be true, I guess... Cold weather always has me craving sweets. This, combined with my need for sunshine and love of lemon found me searching my favorite blogs for some citrus goodness. And oh my, did I find it! These lemon macaroons are exactly what I need on a day like this AND they are easy to make! Check out this easy and delicious recipe.
Meyer Lemon Curd
100 grams eggs
35 grams sugar
100 grams meyer lemon juice
Zest of 1 meyer lemon
10 grams butter, room temperature
In a bowl, whisk together the eggs, sugar, juice and zest. Cook this mixture in a double boiler until it thickens (84C).
Strain into a clean bowl and chill it over an ice bath until it is about body temperature. Add the room temperature butter and mix with a hand blender until an emulsion is form (it will turn a bit lighter in color). Refrigerate until ready to use.
180 grams almond flour
240 grams powdered sugar
140 grams egg whites, aged
3 grams egg white powder
2 grams fine sea salt
80 grams vanilla sugar
few drops of yellow food coloring
Make sure that the egg whites have been separated from the egg yolks at least the night before. This bit of aging really makes a difference in the macarons.
In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.
Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the vanilla sugar slowly while whipping. Add a few drops of red food coloring and continue whipping to stiff peaks.
Add the dry ingredients to the meringue and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.
When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. Let them dry at room temperature for at least 45 minutes to an hour.
If you want to sprinkle them with anything, you must do it right after piping while the batter is still wet. If you want to paint them, wait until they are dry and before they go in the oven.
Have the oven preheated to 350F degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees. Bake for 10 minutes and rotate sheetpan and bake for another 5 minutes.