Recipes

Recipe: Lemon Macarons

These lemon macarons are light and fluffy on the outside and creamy on the inside

By Caren McSherry /

Credit: Flickr/Edward Kimber

These lemon macarons are light and fluffy on the outside and creamy on the inside

This recipe for lemon macarons comes from Tea and Cookies by Rick Rodgers (HarperCollins, 2010)

But remember, Thomas Haas makes a perfect macaron, with instant gratification!


Ingredients

  • 1 cup + 3 Tbsp. almond flour

  • 1-3/4 cups confectioners’ sugar

  • Grated zest of 1 lemon

  • 3 large egg whites

  • 1/3 cup + 2 Tbsp. granulated sugar



Lemon Buttercream:


  • 1 large egg white

  • 1/4 cup granulated sugar

  • 8 Tbsp. unsalted butter, at room temperature

  • Grated zest of 1 lemon

  • 1 tsp. fresh lemon juice



Instructions

  1. Line large baking sheet with parchment.
  2. Process almond flour and confectioners’ sugar in food processor fitted with metal blade until very fine, about 30 seconds.
  3. Add zest; pulse to combine.
  4. Whisk egg whites and granulated sugar together in stainless-steel medium bowl fit snugly over a medium saucepan of simmering water (not touching water).
  5. Heat, constantly whisking, until hot and opaque-white and sugar is dissolved, about 2 minutes. Remove from heat.
  6. Using a mixer at high speed, beat until meringue forms stiff, shiny peaks.
  7. In two additions, sprinkle almond mixture over meringue and fold in. Do not overmix.
  8. Transfer to a pastry bag fitted with a 1/2-inch plain tip.
  9. Pipe 24 two-inch domes of batter onto baking sheet, 1 inch apart. Smooth tops with a wet finger if needed.
  10. Let stand 20 minutes to 2 hours.
  11. Preheat oven to 325°F.
  12. Bake 5 minutes.
  13. Place wooden spoon in oven door to keep it ajar.
  14. Continue baking until macarons are risen and set, about 12 more minutes.
  15. Let cool on baking sheet 5 minutes. Transfer to wire rack to cool completely.
  16. To make buttercream, combine egg white and sugar in heatproof bowl.
  17. Place bowl over saucepan of simmering water over medium heat.
  18. Whisk until hot and opaque-white and sugar is dissolved, about 90 seconds.
  19. Remove to wire rack to cool.
  20. Beat with mixer on high until meringue is very stiff and cooled, about 5 minutes.
  21. Beat in butter, 1 Tbsp. at a time.
  22. Beat in zest and juice, until very light and fluffy, 1 minute.
  23. Spread flat side of a macaron with filling.
  24. Sandwich with a second macaron.
  25. Let stand until filling sets.

Makes about 12.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.