Christmas
Meyer Lemon Macarons
Popular on Food52
45 Reviews
Hiromi M.
December 21, 2014
They taste great and I think they turned out pretty good considering these are my first macarons.
But the almonds didn't process as much as I thought. I looked after 30 seconds and couldn't tell them apart, but processed a bit more just in case. Once I mixed with the wet ingredients, I could tell almonds are still in much bigger pieces than I thought. So the batter didn't go through any of the tip I had. Almond pieces kept getting stuck even though I changed the tip 3 times with bigger opening.
In the end, I spooned the batter.
I supposed I just didn't process powder sugar and almond enough???
In any case, the result was great and everybody at my afternoon tea party loved them.
But the almonds didn't process as much as I thought. I looked after 30 seconds and couldn't tell them apart, but processed a bit more just in case. Once I mixed with the wet ingredients, I could tell almonds are still in much bigger pieces than I thought. So the batter didn't go through any of the tip I had. Almond pieces kept getting stuck even though I changed the tip 3 times with bigger opening.
In the end, I spooned the batter.
I supposed I just didn't process powder sugar and almond enough???
In any case, the result was great and everybody at my afternoon tea party loved them.
cvillacarlos
April 7, 2014
Made macarons for the first time today. Thank you, thank you. These are a-mazing!
esther
February 9, 2014
Tried these...fantastic! A few questions:
To (naturally) color them pink can I grate a beet and add some sugar to sweat out some liquid and use this or will the addition of a few drops of moisture make a big difference? At what point should I add the liquid?
This month's Martha Stewart suggests sifiting the nut/sugar mixture? Your thoughts?
To (naturally) color them pink can I grate a beet and add some sugar to sweat out some liquid and use this or will the addition of a few drops of moisture make a big difference? At what point should I add the liquid?
This month's Martha Stewart suggests sifiting the nut/sugar mixture? Your thoughts?
The F.
June 11, 2013
The lemon curd was delicious, but the cookies failed! I am not sure what happened, as I followed the directions to a "T". Upon taking the cookies out of the oven, they caved in and became gooey, even though I baked them for 11 minutes (they appeared golden brown). PLEASE HELP!
Kristi W.
May 19, 2013
I've been so afraid of making macarons because of all the things that can go wrong but these were a success a so delicious
Lauren's P.
May 21, 2012
My son tasted Laduree macarons and wanted to try making some. Good exercise in separating eggs, prepping ingredients and measuring out in grams, creating volume and patience! We were rewarded with tasty macarons and a new shared experience. Thanks. Any suggestions for a raspberry filling?
Robert G.
January 22, 2014
Try a ganache mixed with a raspberry reduction.
* Blend 12 oz. of fresh raspberries; strain to remove the seeds; and simmer over medium heat with 1/4 cup sugar until reduced to half the original amount.
* Make a basic ganache with 8 oz. good quality chocolate, 1 cup of heavy cream and a tablespoon of butter.
* Combine the raspberry reduction to the ganache, stiring until fully incorporated. Once cooled and thickened, whisk the ganache to a spreadable consistency and use as the Macaron's filling.
* Blend 12 oz. of fresh raspberries; strain to remove the seeds; and simmer over medium heat with 1/4 cup sugar until reduced to half the original amount.
* Make a basic ganache with 8 oz. good quality chocolate, 1 cup of heavy cream and a tablespoon of butter.
* Combine the raspberry reduction to the ganache, stiring until fully incorporated. Once cooled and thickened, whisk the ganache to a spreadable consistency and use as the Macaron's filling.
FAL
February 26, 2012
So many people asking for conversion from metric to ounces and such. Has it not occurred to anyone that all you have to do it go to google or yahoo and type in 'conversion metric to ounces' and the conversions pop right up? It is so much easier than depending on someone else to answer back and not knowing when or if someone will read your comment.
Devangi R.
January 26, 2012
@DolcettoConfections - Is there any other way to measure these ingredients.. I do not have a scale at home..I m really wanting to make these since months ... Just want to accurate in terms of measurements.. Thanks the recipe looks awesome..
NemConLLC
February 10, 2012
Weight and volume are two different measurements (the same size bag filled with flour will weigh more than the same bag filled with mushrooms). You will need a scale ;-)
cjzern
December 18, 2011
Hot diggity! It works! So excited to have this recipe. I added a bit of lemon zest (half a lemon's worth) to the meringue so that both parts have some lemon flavor and they are amazing. Thanks DolcettoConfections!
beijinggirl
December 9, 2011
I just made these (first macarons!) using lemon curd that a friend gave us and a mixture of half almond half cashew (we ran out of almonds and I didn't want to run to the store in the cold Beijing air). All I can say is:
A M A Z I N G. wow. I will definitely be making these again.
A M A Z I N G. wow. I will definitely be making these again.
Cookie16
August 29, 2011
Has anyone attempted to ship these in the mail? Are they stable enough? I know you'd have to pack them like newborn babies 2-day or overnight, if at all, but I have a friend who I'd love to make these for. Sadly, she lives across the country!
And of course, I'd save some for me too :)
And of course, I'd save some for me too :)
totalnoms
March 11, 2011
Does anyone have the measurements for the macaron that are *not* in grams? I suppose I could easily google this but if anyone knows what the measurements would be in cups, I'd appreciate it! These look divine!
Blissful B.
February 6, 2011
I made these this weekend & I'm proud to say that my first experience with macarons was a success -- perfect feet, dome & filling! Thanks for your detailed instructions & delicious recipe. I did have twice as much lemon curd as I needed for the cookies, but eating the extra isn't exactly a hardship. ;-)
Blissful B.
January 22, 2011
Do the cookies need to be refrigerated after assembly (because of the lemon curd), or is room temperature fine?
dymnyno
April 8, 2010
Your recipe has inspired me to try making my own. Can I use the type of egg whites that come bulk in a jar? Or , must they be individually cracked and separated?
DolcettoConfections
April 8, 2010
Hi! I have never tried making macarons with egg whites from a carton. I know these are usually pasturized egg whites, so I am not sure how this would affect the moisture levels and ability to whip to stiff peak.
I always use the whites from two large eggs and save the yolks for making ice cream :o)
I always use the whites from two large eggs and save the yolks for making ice cream :o)
Karina
April 7, 2010
Dolcetto Confections, congratulations on your recipe. I am planning on trying it but I have one doubt. The egg whites should "age" for 24 hours in a bowl? I mean, outside the eggshell? Sorry about this "weird" question but as English is not my native language I just want to make sure I get this straight and don't end up with rotten eggs! :-)
Thank you.
Thank you.
DolcettoConfections
April 8, 2010
Hi Karina! The egg whites should age, outside the shell, for about 24 hours prior to making the macarons. I usually seperate the egg whites into a small plastic container, cover and place in the coolest part of my kitchen. If you place them in a bowl, just be sure to loosely cover the whites with plastic wrap.
Aging the whites for 24 hours helps extract the moisture from the egg whites. Extracting the mositure helps create "feet" in the same width as the shell. It also helps reduce cracking in the shell when they are baking.
Please feel free to let me know if you have any other questions. Happy Baking!
Aging the whites for 24 hours helps extract the moisture from the egg whites. Extracting the mositure helps create "feet" in the same width as the shell. It also helps reduce cracking in the shell when they are baking.
Please feel free to let me know if you have any other questions. Happy Baking!
WinnieAb
April 7, 2010
I was extremely excited about my feet too! I made your peanut butter macs (loved them!) but left some plain so I could make lemon ones too...super delicious...and congrats on your win!
DolcettoConfections
April 8, 2010
Thank you! I'm glad you also enjoyed the peanut butter macarons. Congrats on getting "feet"!
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