Lemon Macarons

lmacarons.jpg

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!