Triple Lemon Macarons
16 ingredients
1 steps
Ingredients
- FOR THE SHELLS:
- 4 ounces, weight Blanched Slivered Almonds (or Almond Meal)
- 7 ounces, weight Powdered Sugar
- 2 Tablespoons Lemon Zest (air-dried For Two Hours Or Up To Overnight)
- 3-1/4 ounces, weight Eggs Whites, At Room Temperature
- 1 ounces, weight Granulated Sugar
- Yellow Food Coloring Gel Or Powder (as Needed To Reach Desired Color)
- FOR THE FILLING:
- 1/4 cups Unsalted Butter, At Room Temperature
- 1-1/2 cup Powdered Sugar
- 2 teaspoons Heavy Cream
- 1 Tablespoon Lemon Juice
- 2 teaspoons Lemon Zest
- 1/2 teaspoons Clear Vanilla Extract
- 1 dash Salt
- Lemon Curd, Optional (store Bought)
Directions
-
1["For the shells:", "Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed). Set aside.", "Process almonds, powdered sugar and dried lemon zest in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl and set aside.", "Combine egg whites and granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites and sugar until stiff peaks, adding the food coloring during the last minute of beating the egg whites. My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6 and then another 2 minutes on speed 8. If you do this they should stay put if you hold the bowl upside-down.", "Add the dry mixture into the egg whites. Using a spatula, smash dry ingredients into the egg white, flattening the mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole process should take no more than about 50 strokes).", "Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional). Using circle guides or do it freehand and pipe about 1 1/4\" circles onto the prepared baking sheets (they will spread to about 1 1/2\"")
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