I’ve got tons of lemons in the bottom of my fridge, and I have so many friends that are crazy about macarons, so I made some macarons with lemon curd and lemon buttercream filling. They were very delicious! 奢侈點心!
Amount for the ingredients wise, this is my favorite macaron recipe so far; and I actually got the book I Love Macarons by Hisako Ogita, and I strongly recommend it! For directions, I’m still going to stick with my own methods; it think it works very well, for me anyway.
(Make about 15 macarons)
2/3 C ground almonds
1 ½ C powdered sugar
3 egg whites
(1/8 tsp cream of tartar, optional)
5 Tbsp granulated sugar
1 tsp vanilla
(I also added some yellow food coloring, it’s optional)
1. Sift together powdered sugar and almond, set aside
2. Beat together egg whites and cream of tartar until foamy
You don’t need to fold the batter super carefully, but you also don’t want to be too aggressive and definitely don’t want to over-mix it
You scoop some batter and drop it on a plate; if it stays its shape, gives it maybe 10 more folds; if it stays its shape for 3 seconds and slowly flatten a bit, you’re ready to pipe the batter on your pan
5. Pipe the batter on the baking pan. They do spread, so make sure you pipe them 1 inch apart from each other.
6. Let the macarons dry in the pan at room temperature for about 20 -45minutes; depends on the weather. If your kitchen is humid, they might need longer time to dry. They’re ready to go into the oven when they don’t stick when touching.
7. Preheat your oven to 280F
8. When the surface of macarons are dry enough to touch, bake in the preheated oven for 15-18 minutes, or until macarons are hard enough to touch; they’re not done when it “sinks in.”
I had six egg yolks left from making macarons, so I made some tangy, yummy lemon curd
6 egg yolks
1 C granulated sugar
juice of 3 lemons (I got about ½ cup)
zest from 3 lemons
½ C butter, cold, and cut into cubes
2. Drop in butter, a little pit at a time.
Make sure each cube melts before you add in the next butter cube, otherwise the liquid and oil will start to separate and then there’s really no way to save it. So just try to be patient. If the mixture cools down before you finish adding all the butter, it will be difficult for the butter to melt and blend in the mixture. In that case, you can put the saucepan back on the stove and heat it up over the lowest heat, so low that you can barely see the flame.
3. When all butter is melted and mixture is smooth, transfer it into a bowl or a container, immediately place a plastic wrap over mixture; make sure the plastic is touching the lemon curd. This will prevent a skin from forming.
* Everyone loves the lemon curd, I personally find it a little too eggy. Next time I’ll use 3 egg yolks and 1 whole egg
½ C (1 stick) softened
1 ½ C powdered sugar
pinch of salt
juice of 1 lemon
zest of 1 lemon
1 tsp vanilla extract
1. Beat butter until smooth add in salt powdered sugar, ½ C powdered sugar at a time
2. Add in lemon juice, zest, and vanilla and beat until well-blended and smooth
* If buttercream is too soft, chill in the fridge for about 10 minutes
Basic macaron; yellow food coloring can be added if desired
Spread some lemon curd on one shell
They're the perfect gift for friends!