Meyer Lemon Macarons

Meyer Lemon Macarons is a dessert that serves 20. One serving contains 100 calories, 2g of protein, and 6g of fat. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 202 people found this recipe to be scrumptious and satisfying. If you have blanched almonds, egg whites, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Food52. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. If you like this recipe, you might also like recipes such as Meyer Lemon Macarons {#TheLeftoversClub}, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Lemon Macarons.

Servings: 20

 

Ingredients:

75 grams blanched almonds

68 grams egg whites, aged at room temperature for 24 hours

2 large egg yolks

2 large eggs

34 grams granulated sugar

1/4 teaspoon Kosher salt

1 tablespoon Meyer lemon zest (packed)

1/3 cup Meyer lemon juice

136 grams confectioner's sugar

6 tablespoons unsalted butter, cubed

Equipment:

whisk

bowl

sauce pan

kitchen thermometer

plastic wrap

stand mixer

food processor

spatula

baking sheet

pastry bag

oven

Cooking instruction summary:

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 170F to 172F, 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.

 

Step by step:


1. Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well.

2. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).

3. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170F to 172F, 5 to 6 minutes. Do not allow the mixture to boil.

4. Remove bowl from over water.

5. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth.

6. Press plastic wrap directly onto surface of curd and refrigerate overnight.

7. Place the egg whites in the bowl of a stand mixer.

8. Whisk on low-medium speed until frothy.

9. Add the granulated sugar a little bit at a time. Allow the sugar to incorporate fully before making the next addition.

10. 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.

11. Combine the blanched almonds and powdered sugar in a food processor. Process until you cannot distinguish the almonds from the sugar, about 30 seconds.

12. 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.

13. 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.

14. 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.

15. Preheat your oven to 300 degrees.

16. Bake macarons for 10 to 12 minutes, until shells are just slightly golden.

17. When shells are completely cool, pipe or spread Meyer lemon curd on the flat side of one macaron and sandwich with another.


Nutrition Information:

Quickview
100k Calories
2g Protein
6g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
100k
5%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
9g
3%

  Sugar
8g
10%

Cholesterol
46mg
15%

Sodium
43mg
2%

Get Enough Of These
Protein
2g
4%

Vitamin E
1mg
7%

Selenium
3µg
5%

Vitamin B2
0.08mg
5%

Phosphorus
36mg
4%

Manganese
0.07mg
4%

Vitamin A
157IU
3%

Magnesium
11mg
3%

Vitamin C
1mg
2%

Copper
0.05mg
2%

Folate
7µg
2%

Vitamin D
0.25µg
2%

Fiber
0.42g
2%

Calcium
15mg
2%

Vitamin B5
0.16mg
2%

Iron
0.27mg
2%

Zinc
0.22mg
1%

Vitamin B12
0.09µg
1%

Potassium
44mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

One fast food hamburger may contain meat from 100 different cows.

Food Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

Popular Recipes
Grilled Cheese with Kimchi

Serious Eats

Araya's Place Tom Yum Soup

Foodnetwork

Clean “Elvis” Peanut Butter Banana Cupcakes

Amys Healthy Baking

Tsukemen (Dipping Noodles)

Just One Cookbook

Chocolate Brownie Mousse

Leites Culinaria