A fresh, sunny filling brightens up the traditional almond macaron. These are delicious with afternoon tea or coffee. —DolcettoConfections
Test Kitchen Notes
An excellent recipe in every way. DolcettoConfections demystifies French macarons and you discover just how easy they are to make. To get the confectioners' sugar and almonds ground finely enough, we had to use the blender, which required a fair amount of shaking and scraping and digging -- between whirring! -- to make sure the almonds close to the blade didn't turn to paste. But it's worth it for the fine texture. And while the curd takes vigorous whisking over the stove, it turns out as light as whipped cream and just as tempting to eat by the spoonful. Not that we did. A-hem. - A&M —The Editors
Meyer Lemon Curd
large egg yolks
Meyer lemon juice
Meyer lemon zest (packed)
unsalted butter, cubed
grams egg whites, aged at room temperature for 24 hours
grams granulated sugar
grams blanched almonds
grams confectioner's sugar
In This Recipe
Meyer Lemon Curd
Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well.
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes. Do not allow the mixture to boil.
Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth.
Press plastic wrap directly onto surface of curd and refrigerate overnight.
Place the egg whites in the bowl of a stand mixer. Whisk on low-medium speed until frothy. Add the granulated sugar a little bit at a time. Allow the sugar to incorporate fully before making the next addition.
When all of the sugar has been added, increase the speed to medium and allow meringue to form stiff peaks. To test, remove the bowl from the mixer and turn upside down. There should be no movement in the meringue.
Combine the blanched almonds and powdered sugar in a food processor. Process until you cannot distinguish the almonds from the sugar, about 30 seconds.
Add half of the almond-sugar mixture to the meringue. Using a strong spatula, begin combining the two elements. During this first combination, you actually want to combine the two rather vigorously. Do not be gentle – you have to reduce the air in the meringue somewhat or your macarons will be too “puffy”. Continue for about 10 to 15 turns.
Add half of the remaining almond-sugar mixture and incorporate for 15 to 20 turns. Fold in the remaining almond-sugar gently into the meringue. Continue for no more than 10 turns, or until you can no longer distinguish between the two.
Fit a pastry bag with a #806 tip. Pipe about 1” rounds on a baking sheet lined with parchment or a SilPat. Leave plenty of room between the macarons – they will expand! Allow the macarons to sit 30 minutes to one hour to develop a shell.
Preheat your oven to 300 degrees. Bake macarons for 10 to 12 minutes, until shells are just slightly golden.
When shells are completely cool, pipe or spread Meyer lemon curd on the flat side of one macaron and sandwich with another.