This month turns out to be a macaron one, besides maybe a particular reason, my addiction is also back and I am experimenting with some new flavors. This lemon macaron ine is really classic but very fresh; the ganache is made with butter and fresh lemon juice. I followed the recipe from Christophe Felder. The one of Pierre Hermé is quite closed, but you have to scrub the sugar with the lemon zest; what I did not do, I added the lemon zest into the ganache.
Talking about browsing the web, I read in a blog that you have to wait at least 24 hours for ganache based with chocolate (that I know, minimum time even if it’s hard) and 48 hours for butter ganache. The reason is if I remember well, the butter has less water, so it takes more time for humidity to get into the shell and make the perfect alliance with the ganache.
I was always surprised to notice that this lemon macaron is always really soft, even the crust, and after 24 hours. I did it several times, but no mistake, it is always mellow and good! The reason might come from the lemon juice. Try this super good lemon macaron recipe at home now!
Soft Lemon Macaron Recipe
Lemon Macaron IngredientsUnit Conversion
- 200 grams almonds powder dried
- 200 grams confectioners’ sugar
- 200 grams powdered sugar
- 2 medium egg white
- 50 ml water
- 1 dash yellow colorant
Lemon Ganache Ingredients
- 2 grams gelatin
- 3 medium eggs
- 130 grams sugar
- 130 grams lemon juice fresh
- 1 medium lemon zest
- 175 grams butter
- 30 grams almond flour
Lemon Macaron Instructions
- Put the almonds and confectioners’ sugar together in the blender and mix. This is called the tant pour tant (TPT) because there is as much sugar as almond powder. Reserve in a bowl.
- In a pot, pour 160 grams of sugar into powder; add the water but do not mix. Bring to a temperature of 115 degrees Celsius.
- Meanwhile, beat the egg whites with the remaining sugar until stiff (the mix should be consistent but not too much, avoid the beaten egg whites forming a beak).
- Still beating the egg white, pour the boiling sugar. Mix until the temperature reaches 40 degrees Celsius (or there is no temperature sensation on your finger). This process (2 to 4) is the so-called meringue italienne.
- At that moment, add the remaining egg whites (the unbeaten ones) and the colorant to the TPT. Mix gently. Add a third of the meringue to make it more supple. Mix gently and add the rest of the meringue. Mix softly. The final TPT should be soft but not liquid (it has to do a ribbon)!
- Fill a pastry bag with a piping nozzle of size 6 or 8 (diameter in millimeters). Pipe small rounds onto parchment paper. Space the shells (coques) by 2 centimeters at least. Let them sit out for at least 1 to 20 minutes.
- Meanwhile, warm up the oven to 150 degrees Celsius.
- After 15 to 20 minutes, put the macarons in the oven for 12 to 15 minutes, depending on the size (1 parchment paper at a time or the shells break). Let cool before removing.
Lemon Ganache Instructions
- Put the gelatin in cold water.
- In a saucepan, stir sugar and eggs.
- Add the lemon juice and constantly whisk at a first simmer over low-medium heat.
- Stir in the gelatin and lemon zest. Whisk for 1 minute.
- Pour the lemon cream over the butter. Using a food mixer, blend the cream and butter for 1 minute.
- Stir in the almond flour and mix gently using a spatula.
- Keep in the fridge for at least a couple of hours.
- When it is cold and consistent, fill a pastry bag with the ganache.
- Pipe the ganache on the center of the shell and top with another one (if you don’t put enough ganache, the shells will dry!)
- Keep the macarons in the fridge for at least 24 hours