After a rough day at the office, I get a phone call from my spectacular sibling sister. We decided that we were going to try making some Lemon Cheese Macarons (she said it in very sharp, ‘French-like’ tone).
The lemon curd filling that she made was my favorite part about the whole endeavor. I love tart flavors and I love sour flavors. I can down a pack of sourpatch kids any day (except my tongue is useless afterwards.. but that doesn’t mean that I wouldn’t do it).The Macaron cookies themselves, had an incredible texture. I love when you bite into something and it compresses like thick fudge; slightly toasty on the outside, tender and chewy on the inside.
This recipe is my new found kryptonite.. Try it out!
Also! I wi be posting pictures in the near future of the bathroom makeover!
- ground almonds (75 grams)
- icing sugar (175 grams)
- lemon zest (zesty lemon)
- egg whites (2)
- granulated sugar (50 grams
Lemon Curd Filling portion
- lemon juice (3/4 cup)
- granulated sugar (1 cup)
- eggs yolk (4) plus 1 full egg
- butter (1/8 cup )
- cream cheese (1/4 cup)
Ahead of time, put together your lemon curd filling by adding all ingredients (except cream cheese) and cooking over stove top on medium; until lightly thickened. Remove from heat. Soften cream cheese, and add to hot curd mixture. Mix thoroughly until no lumps are present. Chill.
Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit).
Pulse dry ingredients in food processor.
Prep baking sheet with parchment paper.
Start making meringue; once you have reached approximately soft peak, add your sugar (50 grams) bit by bit. You will want to stop your mixing at medium peak. (click here for a reference of meringue peaks).
Fold dry ingredients into meringue. “Folding is a mixing technique used by bakers to avoid loss of air and deflation in cakes, sponges, and mousses.” – Lesley
With “folded” mixture, place in piping bag.
Proceed to pipe 1 1/2″ sized medallions of mixture onto prepared baking sheet. Let the ‘to be’ macarons sit out for approximately 20- 30 minutes (longer if time permits). This is to develop a ‘skin’ on top of the macarons. The skin will ensure proper texture and smoothness for finished product.
Bake for 10 – 15 minutes. When done they should have a small foot at the base ,and a rounded top that is smooth, dry and shiny.
Let cool (in freezer) for easy release of macarons. Otherwise they stick terribly.
Smoosh curd mixture between 2 macarons and you have yourself a fancy treat!
To be perfectly honest, our macarons were slightly overcooked; but that didn’t stop me!
By all means, Justine