French Lemon Macarons with vanilla Ganache and Lemon Curd

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You might think that French Macarons are hard to make at home, but with the right technique and equipment, they are more achievable than they look.

Once successfully done, you will be basking in pride for your achievement! The ultimate is when you bite into those delicacies and enjoy the crispy airy exterior filled with a luscious rich creamy interior. The vibrant color, refined texture and sophisticated flavor make these jewels indulgent bites of sweetness! It is so worth the effort you put into making them!

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French Lemon Macarons with vanilla Ganache and Lemon Curd

Yield: For 2 dozens

Author: Fida Milki

Ingredients

For the shells:

• 1 cup finely ground almond flour
• 1 2/3 cups confectioners ‘sugar
• 3 large egg whites at room temperature
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• A few drops of yellow food colouring

For the filling:

• 6 tablespoons unsalted butter at room temperature
• 2 cups confectioners’ sugar
• 2 tablespoons milk of choice
• 1 teaspoon vanilla extract
• Pinch of salt

For the lemon curd

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Instructions

Make the shells:

1. Line 2 sheet pans with parchment paper or silicone mats.
2. Sift the almond flour and the confectioners’ sugar through a fine mesh sieve into a large bowl and set aside.
3. Place the egg whites and salt in the bowl of a stand mixer and start whisking on medium speed until frothy and soft peaks form, about 2 minutes.
4. Add the granulated sugar slowly and increase the speed to high. Beat until stiff peaks form, 2 to 4 minutes.
5. Add the food colouring and beat until just evenly dispersed in the meringue.
6. Add the whipped egg whites to the almond flour mixture by slowly folding it until incorporated.
7. Continue stirring the meringue until it starts to shine and slowly falls off the spatula without breaking when lifted but also holds its shape. This might take a few minutes... don’t rush it.
8. Transfer half of the mixture to a piping bag fitted with a 10-point tip.
9. Pipe the batter into the prepared sheet making the macarons about 1 1/2 inches in circumference and spacing them 2 inches apart from one another.
10. Pick up the baking sheet and drop it 3 times on a table from about 5 inches high. This is important to knock any air bubbles out..
11. Let the shells sit for 30 minutes to dry out. Repeat with the remaining mixture.
12. Preheat the oven to 300°F (148 C).
13. Bake the shells for around 15 minutes until they are dry to the touch. Remove the pan from the oven and let it cool completely. Carefully remove the macaron shells from the pan by gently peeling the parchment or silicon baking mat back.
14. Pair similar-sized macaron shells together before filling.

Prepare the filling:

1. In a stand mixer mixer, add the butter, confectioners ‘ sugar, milk, vanilla extract, and salt.
2. Beat on low speed until combined. Gradually increase the speed to medium and beat until light and fluffy for about 1 minute.

Assemble the macarons:

1. Pipe the filling around the edges of half of the macaron shells.
2. Place a a small dollop of lemon curd in the centre of the filling.
3. Place the remaining shells on top.
4. Enjoy immediately or place the assembled macarons in an airtight container and refrigerate overnight or up to 5 days.
5. Remove the macarons from the refrigerator about 10 minutes before serving.
6. Serve at room temperature and enjoy!