Lemon Macarons
The history of macarons began in France and has since spread worldwide. Among French desserts, the macaron is perhaps one of the most popular. The lemon version brings together the combination of fresh fruits and fine chocolate for dessert lovers. This citrusy sweetness is an ideal choice for a summer dessert. Lemon macarons are best when they rest for an hour or two so that the flavors meld together, making every bite a true delight.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin to whip the egg whites until foamy. Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a skin to form on the surface.
7
Preheat the oven to 300°F (150°C) with convection, then bake the macarons for 12-15 minutes. The feet should easily separate from the parchment paper.
8
For the lemon filling, zest the lemon, then combine the lemon juice with the butter and heavy cream. Melt the white chocolate over a double boiler, then add the lemon mixture.
9
Stir the lemon-white chocolate ganache until smooth, then let it cool completely.
10
Fill the cooled macarons with the lemon ganache, then top with another macaron shell.
11
Let the assembled macarons rest for an hour or two to allow the flavors to meld.
