I baked this batch back in February, evidently I took my sweet time (pun intended) to blog about them. The recipe is the same basic one I’ve been using from the Craftsy tutorial. I want to feel totally comfortable with it before moving to the Italian version. To get this color, I used a mixture of green and yellow gel coloring, but it’s hard to be precise about the amounts. I added a little bit of the green, mixed, added a little more, then some yellow, and gave a thorough mix. Crossed my fingers and hoped that the color would stay true during baking. You just never know. Not a single shell cracked, and all formed cute feet. What more can a baker ask to the Macaron Gods? Not much. Maybe uniformity in size? Yeah, that would be nice…
LEMON BUTTERCREAM MACARONS
(from the Bewitching Kitchen, adapted from Crafsy)
for the shells:
198 g powdered sugar
115 g almond meal
113 g egg whites (aged for three days)
a pinch of cream of tartar
100 g granulated sugar
Green and Yellow Gel colors from AmeriColor
2 drops vanilla extract
for the filling:
1 cup (200 grams) sugar
grated zest from 2 large lemons
juice of 2 large lemons
1 cup plus 2 tablespoons (230 g) chilled butter, cut in pieces
Line 3 heavy baking sheets with parchment paper or Silpat mats. Layer the powdered sugar, almond meal and lavender in a food processor or mini processor. Pulse until the mixture looks like fine meal, about 15 seconds. Pass through a sieve and transfer to a small bowl. Set aside.
Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.
Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme. Add the gel colors and the vanilla. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm. Transfer the whites to a medium bowl.
Fold in the almond meal mixture in three increments. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl. Put the mixture in a piping bag fitted with a Wilton #8 tip or another kind of your preference. Pipe rounds of the batter.
Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. Ina dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.
While the macarons are drying, heat the oven to 330 F (170 C/gas mark 3). Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes. Let the macaroons cool for 10 minutes before removing from the pan.
Make the filling: Beat together the eggs and the sugar with a Kitchen Aid type mixer on high-speed. Try to get the butter to double in volume by beating. Transfer to a saucepan and add the lemon zest and juice. Stir until it thickens slightly and all liquid is incorporated. Pour the mixture into a bowl, cover with plastic wrap and cool in the fridge.
Once the lemon mixture is cold, put back into the bowl of the mixer, and beat with the wire whisk for a couple of minutes. Start adding the pieces of chilled butter, whipping until incorporated. The mixture is now ready to be used to fill the shells.
Assemble the macarons: find two macarons similar in size and add a good amount of filling to the bottom of one of them. Place the other on top and squeeze gently to take the filling all the way to the edge. Ideally, store in the fridge for 24 hours before savoring them.
to print the recipe, click here
Comments: I made this batch before my dear niece Raquel sent me the macaron Silpat that I showcased in the Black Sesame Macarons post. The mat does make it a lot easier to get baking, as there’s no need to draw circles in parchment. Place the silpat over the baking sheet and off you are to a good start. The lemon buttercream turned out very good to balance the sweetness of the shells. If you’d like to make it even easier, get some lemon curd from the store, but I imagine the texture is not as pleasing as homemade buttercream.
I must say that now I am not sure what I enjoy more, baking bread or macarons. They can easily turn into a bit of an obsession. And when you are obsessed, you tend to order special cookbooks. Such as….
order from amazon with a click here
(side note: I am not affiliated to amazon.com)
This is a more advanced macaron book. Can you imagine little macaron horses? I am not ready to face fancy shapes yet, but it’s fun to dream… It all starts with a dream, you know…
ONE YEAR AGO: Raspberry Buckle
TWO YEARS AGO: Seafood Gratin
THREE YEARS AGO: Black Bean and Pepper Jack Burger
FOUR YEARS AGO: Carrot and Sesame Sandwich Loaf
FIVE YEARS AGO: Border Grill Margaritas
SIX YEARS AGO: Goodbye L.A.
SEVEN YEARS AGO: Vermont Sourdough