Lemon Curd Macarons
- 4.5 ounces (1 3/4 cups) almond flour or meal
- 7.5 ounces (2 cups minus 3 tablespoons) Imperial Sugar Confectioners Powdered Sugar
- Pinch salt
- 4 ounces (1/2 cup) egg whites (no yolk traces)
- 1 ounce (2 tablespoons) Imperial Sugar Extra Fine Granulated Sugar
- 3-5 drops yellow food color in gel or paste form
- Lemon Curd
- Preheat oven to 325°F.
- Macarons are best baked on silicone baking mats but parchment paper will also work. Either set aside 2-3 cookie sheets lined with silicone baking mats or lined with parchment paper.
- Fit a pastry bag with a 1/2-inch (Ateco 806) plain round pastry tip and set aside.
- Combine almond flour/meal, powdered sugar and salt in a food processor and mix until almond flour feels very fine. Set aside.
- In a bowl whip egg whites and granulated sugar to very stiff peaks.
- Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until batter is smooth but do not overmix to avoid making batter too runny. The batter should appear like thick pancake batter.
- Fill pastry bag with filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will spread a little just after piping.
- Allow macarons to sit at room temperature for 15 minutes before placing in the oven. However, if you notice that macarons are still spreading and not holding their shape place immediately in oven.
- Bake for about 17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light brown color develop on the surface they are completely done.
- Allow to cool on sheets they were baked on.
- Flip half of macarons upside down and fill with lemon curd using same size pastry tip. Sandwich macaron and place in refrigerator.
- Many people prefer to consume macarons that were filled the day before being served as they will become very moist and tender inside and yet crunchy on the outside.
Obtaining a perfect shiny and smooth surface at the first time of making these darling cookies can be a challenge. However, even if the outcome is not picture perfect they still will impress your friends. Make them a couple of times and you will master these before you know it. Chef Eddy highly recommends using a scale for optimum results.