Lavender French Macaron with Lemon Curd Filling

Macarons1

 

These weren’t easy to make, but they are definitely delicious. Perfect for Spring. I had always heard about how difficult and finicky macarons can be to make so I thought I’d challenge myself and give it a shot. Overall I think they are slightly overrated, (I know, how dare I?) but I think you should attempt to make macarons at least once. There are tons of flavors you can do. Give it a shot.

Macaron

  • 3 egg whites
  • ¼ cup white sugar
  • 2 cups confectioner’s sugar
  • 1 cup almond flour
  • a pinch of salt
  • ¼ tsp cream of tartar
  • 1 tsp lavender extract
  • purple food coloring

 

Lemon Curd Filling

  • 2 lemons, zest and juice
  • 1 1/2 cups sugar
  • 1 stick of butter, room temperature
  • 4 eggs
  • 1/8 tsp salt

Make your filling first so it will be cool when you assemble your macarons. Zest 3 lemons, put the zest in a food processor. Add the sugar and pulse until mixed well.

LemonZest

 

SugarZest

Cream the butter and beat in the lemon sugar. Mix in the eggs 1 at a time and then add the lemon juice and salt. Pour into a saucepan and cook over medium low heat until thickened (about 10 minutes) stirring constantly. It should thicken at 170 F. Remove from the heat and refrigerate. Once cooled, place in a piping bag.

LemonCurd

Now make the macarons. Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar. Egg whites should be room temp. Whip until they forms a stiff peak. Add the food coloring.

EggWhiteFoam

EggWhitePeak

 

EggWhiteColor

Sift almond flour, and powdered sugar 2 to 3 times. Discard almond pieces. Fold flour/sugar mixture into the egg white mixture.

Sifting

EggWhiteFold

If you under mix your macarons will be lumpy/cracked with no feet, over mix and your macaroons will be flat. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

PipingMacarons

Beat the pan on the surface 2-3 times to release the air bubbles. Let them sit for 30-60 mins. This allows them to air dry which helps them bake up giving them the feet that you want on macarons. Bake for 18 – 20 mins. If you under bake they will stick to your tray. Let them cool on a wire rack.

CoolingRack

Pipe lemon curd onto a macaron and assemble. Eat immediately or refrigerate for later.

Macarons2Macarons3

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s