Lemon Macarons
Macarons are one of those things that can be tricky to get right, but once you know a few tips and tricks they are actually much easier to make than you think and get easier with practice. I like using citrus flavours in the buttercream to balance out the sweetness of the biscuit so for me, it’s got to be lemon every time. Is there any better treat than a slightly crunchy and chewy meringue sandwiching a rich, lemon filled buttercream? The perfect pairing with a cup of tea, or a fancy petit four after dinner. They also make lovely gifts. This is the recipe and method we teach at the Edinburgh New Town Cookery School which is a recipe adapted from ‘Mad About Macarons’ by Jill Colonna.
Makes approx 20 finished macarons (40 shells)
60g ground almonds
135g icing sugar
75g egg whites (aged for 4-5 days in the refrigerator)
50g caster sugar
Few drops of food colouring gel
For the filling:
100g soft butter
150g icing sugar
Zest of one large lemon
Line two large baking sheets with parchment. Sift the ground almonds with the icing sugar, leaving any large chunks of almond behind.
Whisk the egg whites using an electric whisk until they have reached stiff peaks then slowly add the caster sugar 1 tbsp at a time to allow time for the sugar to dissolve. If you add all the sugar at once you will collapse the meringue. Whisk until all the sugar has been added and the meringue is thick and glossy and has a consistency like shaving foam. Add a couple of drops of your chosen food colouring gel until you have reached the desired colour. Don’t be tempted to add too much or the chemicals in the gel will affect the meringue.
Use a large metal spoon to add the egg whites to the almonds and icing sugar in three additions, mixing well. Then start to work on the mixture (this is called macaronage). Use a spatula to press the mixture against the sides of the bowl and fold every now and then. Do this for a couple of minutes until you have a smooth, flowing mixture. If you pick up some of the mixture and then it drop back into the bowl, it should hold its shape on the surface for a few seconds before it sinks back into the rest of the mixture and you should be left with a ‘V’ shape on your spatula. Do not overwork your mixture or you will make it too liquid and runny to pipe and your macarons won’t have the characteristic “feet” on them. If you don’t work on the mixture enough your mixture will be too stiff and your macarons will have little points on the top after piping.
Transfer your mixture to a piping bag. Use excess mixture from your bowl to stick down your parchment to the baking trays (if using a fan oven it stops the paper from flying about in the oven and makes it easier to pipe). Snip off the tip (about 1cm) of your piping bag and begin to pipe out rounds of your mixture about 2.5cm in diameter. Space the rounds apart as they do spread slightly.
Once you have piped all your rounds give the trays a few sharp taps on the counter to get rid of any air bubbles then leave the macarons to set for 30 minutes at room temperature. During this time they will form a skin which will help produce the “feet”. You will know when they are ready when you are able to gently touch the sides of the macarons and no mixture comes off on your finger.
Preheat the oven to 140C fan and bake for 11-13 minutes until you are able to gently peel them away from the baking paper. If you touch them and they wobble from side to side they need a little longer. Leave to cool completely on the tray and once cool, use a palette knife to carefully lift them off.
Meanwhile make your buttercream filling by whisking the soft butter with the sifted icing sugar using an electric whisk. Once the mixture is really pale and fluffy add the lemon zest. Transfer to a piping bag.
Pair the macarons together according to their size. Pipe your buttercream onto an upturned shell and place its matching partner on top, twisting them using a circular motion to sandwich them together. Refrigerate for at least a couple hours so the macarons become extra chewy.