Ingredients (15):
Macarons:
50g Almond powder
40g Powdered sugar
40g Egg white
40g Sugar
yellow Food coloring
Lemon butter cream:
20g Egg yolk
20g Sugar
10g Corn starch
30g Lemon juice
70g Hot milk
80g Unsalted butter
30g Powdered sugar
How to:
Macarons:
Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and the food coloring and continue whipping the mixture until it’s stiff and glossy. Dubble sift the almond powder and the powdered sugar and fold it into the egg whites. Put the blend into a piping bag and and a parchment lined baking sheet, start piping out round circles. Let the shells then dry in room temperature for about an 1.5-2 hours.
Turn the oven on to 160 C and bake the macarons for 5 minutes, then lower the temperature to 130C and bake for another 10 minutes.
Butter cream:
Add the egg yolk, sugar, cornstarch and lemon juice to a small saucepan and whisk together. Gradually add the hot milk while whisking the mixture so that the egg don’t start to cook. Then put the saucepan on the stove and warm up the mixture until it starts to thicken (don’t forget to stir). Let it chill.
In a bowl, mix the butter til it’s creamy and add the powdered sugar turning it into an icing, the add the lemon yolk mix and blend until smooth. Put in a piping bag.
Assemble:
Take a macaron en pipe a big dollop of butter cream on it and top it of with another macaron.
Enjoy!