- Egg white3 Piece(s)100 g
- Sugar powder100 Gram(s)
- Lemon juice150 Milliliter(s)
- Icing sugar225 Gram(s)
- Almonds125 Gram(s)
- Egg1 Piece(s)
- Stratch maize1 Tablespoon(s)
- Butter40 Gram(s)
The macaron with lemon curd is one of the symbols of french pastry desserts! By joining two shells of Italian or French meringue to each including a ganache, it is not so difficult to make at home . So be ready and give attention to this macaroon recipe with lemon taste, and you and your guests will lick your fingers after this sweet heaps of cookies.
Preparation of the condiments
The day before, separate the whites from the yolks, book white cool (and use the yellow canelés for example).
Mix icing sugar, almond powder and zest . Then chop finely in a food processor, the grinder or coffee grinder. Do not hesitate to let it run for a long time. Sift everything, then set aside.
Making the dough
Whisk the egg whites. First just the whites, and when they start to be frothy, add the powdered sugar and a pinch of salt. Then add a few drops of lemon. The whites are very bright, we must see the mark of the whip. Add the yellow dye at the end.
Forming the macaron heaps
Pour the almond powder and icing sugar all at once. Gently fold in so as not to drop the egg whites. With a rubber spatula, this is ideal. It’s time to fill the piping bag and dress . Cover a baking sheet with baking paper, and form small heaps about 3 cm in diameter. Better a socket with a big smooth hole. Leave to sit (crust) for 30 minutes to 1 hour. I make about 3 plates like this.
Baking the macaron
Bake 12 minutes in an oven preheated to 150 ° C. After 5 minutes, we see them begin to get volume. After 14 minutes, the paste was all there, the macarel heaps are ready.
Filling with lemon curd
Finally prepare the lemon curd: Boil the lemon juice and the zest . At the same time, mix the egg with the sugar, then add the cornstarch. Pour the lemon over the egg-sugar-starch mixture, mix and return to the heat until thickened. Once lukewarm, add the softened butter and whisk briskly to obtain a smooth paste. All that’s left is to put half of the macaroons, previously arranged 2 by 2 according to their size, and then stick them on.
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The french macaron with the addition of the italian meringue can be made in severals flavours depend on your choice and taste . Some like chocolate other wants lemon and others love strawberries. It's up to you to choose !!