Good morning everybody!
Yesterday I made a lemon curd because I had the intention to make macarons this morning. Even though I followed all the instructions of Food52 it turned out to be so liquid and not stiff. So this morning, instead of repeating the process “bowl over a simmering water”, i put it directly over the stove and it became so creamy.
I made my macarons, and surprise! They really were beyond my expectation. I made two trays, and I made the mistake to open the oven to switch their position and my macarons lost their puff.
But, my husband and I were satisfied by the final result.
Trust me it’s much easier to make them than to write about them!
Lemon curd macarons
By February 5, 2012Published:
- Yield: 16 Servings
- Prep: 40 mins
- Cook: 30 mins
- Ready In: 1 hr 10 mins
Good morning everybody! Yesterday I made a lemon curd because I had the intention to make macarons this morning. Even though I …
- 2 Eggs yolks
- 1/3 cup Sugar
- 1/3 cup Lemon Juice
- 6 tbsp Butter unsalted
- 1/4 tsp Salt
- 68 g Egg whites aged 24 hrs at room temperature
- 34 g Sugar
- 75 g Almond flour
- 136 g Icing sugar
- Lemon extract
- Whisk all the ingredients except the butter until everything is blended well.
- Put it in a pot over low fire and continue whisking until it thickens a bit. Then turn off the flame and continue whisking until it has a creamy texture.
- Add the cubes of butter, one cube at a time, making sure that the previous cube is well bended.
Keep it in the fridge overnight.
- Put in a food processor the almond flour and the confectioner’s sugar and process them until you can’t distinguish them.
- I don’t have a mixer so I whisked the egg whites by hand. Whisk the egg whites until they were no longer transparent. Then gradually added the granulated sugar. Whisk until the egg white was firm.
- Gradually add the almond mixture and mix very well all the ingredients and add the lemon extract. Put your mixture into a pastry bag and pipe it out on a baking sheet. Don’t put the macarons so close as they will expand.
- Bang your tray over a table just to make sure that there is no air in them and to make them flat, and let them sit for a 30 minutes. To make sure that they are ready to go into the oven, gently touch the top with the tip of your finger , and if the surface is dry and not sticky, then it’s time to bake them!
- Bake them for 15 minutes at 150°C, or until they become golden and never open the oven. Don’t make my same mistake!!!
- Once they are ready, take them out of the oven and let them cool.
Spread a bit of lemon curd on the flat side of the shells and sandwich with another shell.
- Course: Dessert
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