How to make AMAZING Lemon Macarons with lemon curd filling
Almond flour 250g
Powder sugar 250g
Egg whites (room temperature) 90g
Vanilla paste 1.5g
Granulated sugar 250g
Egg whites (cold) 90g
Sift almond flour and powdered sugar.
Mix flour, sugar, egg whites, vanilla paste, and lemon extract just until incorporated, DO NOT overmix and set aside.
Heat water and granulated sugar to 244F.
Once the sugar mixture reaches 238F, start whipping egg whites on high speed to a stiff peak.
Once the sugar mixture reaches 244F, carefully and slowly add to the mixing bowl along the sides of the bowl, do not allow sugar to touch the whip.
Whip until the bowl is warm to the touch.
Fold meringue into flour mixture until well incorporated.
Pipe immediately, bang the sheet pan on the counter to flatten the batter, and let stand for 45 minutes.
Preheat oven to 300F.
Bake at 300F for about 11min. Do NOT overbake, the cookies should not have color on top.
Allow cookies to cool completely before filling.
Make lemon curd filling.
When ready to serve, pipe lemon curd on one cookie and sandwich another cookie on top.
Time to TASTE!!!
Lemon Curd Filling Ingredients
Fresh lemon juice 80g
Whole eggs 3g
Granulated sugar 217g
Egg yolks 40g
Unsalted butter (small pieces) 180g
Gelatin sheets (gold) 4g
Fresh lemon zest 5g
Bloom gelatin sheets by soaking them in cold water.
Cook the lemon juice, whole eggs, granulated sugar, and egg yolks while whisking to 185F, then remove from the heat.
Squeeze water from bloomed gelatin sheets, add them to the lemon mixture, and then add the zest.
With an immersion blender, mix in the butter in small pieces until smooth.
Place in cooler to set before piping.