by DolcettoConfections
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by Sarah Shatz
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by Sarah Shatz
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by DolcettoConfections
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2 large eggs Ask a question about this ingredient
2 large egg yolks Ask a question about this ingredient
1/3 cup granulated sugar Ask a question about this ingredient
1/3 cup Meyer lemon juice Ask a question about this ingredient
1 tablespoon Meyer lemon zest (packed) Ask a question about this ingredient
1/4 teaspoon Kosher salt Ask a question about this ingredient
6 tablespoons unsalted butter, cubed Ask a question about this ingredient
Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well.
Ask a question about this stepSet bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Ask a question about this stepWhisk 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.
Ask a question about this stepRemove 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.
Ask a question about this stepPress plastic wrap directly onto surface of curd and refrigerate overnight.
Ask a question about this step68 grams egg whites, aged at room temperature for 24 hours Ask a question about this ingredient
34 grams granulated sugar Ask a question about this ingredient
75 grams blanched almonds Ask a question about this ingredient
136 grams confectioner's sugar Ask a question about this ingredient
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.
Ask a question about this stepWhen 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.
Ask a question about this stepCombine the blanched almonds and powdered sugar in a food processor. Process until you cannot distinguish the almonds from the sugar, about 30 seconds.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd 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.
Ask a question about this stepFit 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.
Ask a question about this stepPreheat your oven to 300 degrees. Bake macarons for 10 to 12 minutes, until shells are just slightly golden.
Ask a question about this stepWhen shells are completely cool, pipe or spread Meyer lemon curd on the flat side of one macaron and sandwich with another.
Ask a question about this stepCan these be made in advance? If so, do they have to be refrigerated?
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.
Looks like a great recipe, but do you think you could give the measurements in American terms? Don't know how many of us know grams.
@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..
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 ;-)
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!
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.
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 :)
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!
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. ;-)
Do the cookies need to be refrigerated after assembly (because of the lemon curd), or is room temperature fine?
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?
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)
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.
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!
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!
Thank you! I'm glad you also enjoyed the peanut butter macarons. Congrats on getting "feet"!
I have "feet!!!" Great, simple macaron recipe.
Congratulations on your "feet"! That's always an exciting sight!
Thank you!!
You will love these! They are as delicious as they are beautiful.
So far, I've only made chocolate and mocha macarons, but as a real lemon lover, am really looking forward to making (and eating) these. ;)
Creamy, light, elegant and perfectly sized. Try to eat just one, I dare you.
Yum! These are SOOo pretty and look amazing.
These are amazingly delicious and so beautiful!
These look so beautiful and delicious... I wonder if you could use almond meal instead of grinding the almonds yourself?
Hi! You can definitely substitue almond flour (equal weight) for the blanched almonds. I just find the blanched almonds provide a finer texture for the macaron.
Both finalist macaron recipes are so great...I really am having a difficult time deciding Can't we have a tie? Merrill and Amanda??
Beautiful! I'd love to be a professional macarons maker not just a professional macaron eater!
These are gorgeous...perfect...very professionally prepared. I wish you could teach me your method!!! Alas! I must buy mine from Bouchon.
Well, that's a hard life (having to buy your macarons from Bouchon), dymnyno, but I guess someone has to do it. Alas, indeed. . . ;o)
How do i measure grams of egg whites? And do I really let it sit out for 24 hours?
Rick Field is the founder of the pickle company Rick's Picks.
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Use old eggs for macarons -- the whites will be thinner.
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Amanda adds the confectioners's sugar and almonds to a mini food processor -- a mistake, as it turned out. It wouldn't grind the almonds finely enough.
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Meyer lemon juice is so golden it looks like orange juice.
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And now back to Amanda strugging with the almonds which are now being dumped into the blender for a second round of grinding.
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Merrill adds Meyer lemon zest to the eggs and sugar for the Meyer lemon curd.
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Butter, awaiting the warm curd -- it's the finishing touch. It cools down the curd, thickens it and tamps down any too-tart edges.
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Whipping the egg whites for the cookies.
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Once the meringue is made, you fold the ground almonds and confectioners' sugar into it. No need to do this gently. The mixture should get smooth and elastic.
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Dish duty!
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When making the curd, it will first get foamy, then eventually smooth out.
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Filling a pastry bag with the macaroon batter.
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Piping little buttons onto Silpat -- we learned that parchment works better than Silpat for macarons.
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You want the macarons to have perfectly smooth tops -- so you can dip your finger in water and then pat down any lumps or peaks.
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Macarons rest for 30 minutes before going into the oven.
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Macaroons are ready when they're no longer sticky to the touch.
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Into the oven!
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Merrill finishes up the curd by whisking in the butter -- it's like finishing a sauce with butter.
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Filling the macarons.
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Sandwiching them.
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Ogling one.
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?