The original and classic Macarons had started a long time with basic ingredients, red fruits purée, citrus fruits, and the chocolate Ganache. This recipe uses the French method, you have the choice between lemon or lime, the procedure is the same, only change the zest, color, and flavor; also you can make two different colors shells. Always start with a small quantity.

Lemon Macarons Shells

  • 50 g       icing sugar
  • 30 g       ground almond
  • 30 g       caster sugar
  • 1            aged egg white
  • 1/2         tsp lemon powdered food coloring, green or yellow.

Lemon White Chocolate Ganache

  • 2          tbsp lemon juice
  • 1/2       tsp fine lemon zest
  • 50g      white chocolate

Method For Macaron Shells

  1.  Blend the ground almond and icing sugar slightly, then sift well, to get a powder.
  2.  Beat the egg white, with an electric blender or a whisk, until frothy.
  3. Add caster sugar slowly, and continue to beat, about 2 minutes, until you get a stiff peak.
  4. Add the almond-icing sugar mixture into the meringue (Macaronage), and start folding with a rubber spatula.
  5. Add the yellow or green coloring powder to the batter. Gently mix until you get a smooth and shiny batter that flows, at this stage, you stop folding, don’t overfold.l dry.
  6. Heat the oven to 300 degrees F, on the top only. Put the baking tray at the first bottom shelf, and bak
  7. Pipe the Macarons, on your prepared baking tray.
  8. Let the Macarons sit for 30 minutes or more, depending on the humidity environment,
  9. Bake for 12 minutes, check them after 6 minutes, the feet should already start forming.
  10. Turn the baking tray in the opposite direction to allow even baking. After 6 minutes, change the heating setting to the bottom of the oven, to get a well-cooked Macarons with rising feet. Or proceed to the classic cooking method in Basic Macarons Recipe post.

Lemon White Chocolate Ganache

  1. Warm the lemon over low heat; remove from the heat and add the white chocolate, mix well until the chocolate is melted completely.
  2. Add the lemon zest, mix thoroughly, and set aside, at room temperature, to cool.
  3. Pipe the Ganache, into the Macarons shells, and close with another shell.

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