Soft Lemon Macarons with Lemon Butter Ganache
This soft lemon macaron is divine. I love making this when I'm having a great day. The buttery soft macarons are just too irresistible.
Ingredients
Lemon Macaron Ingredients
- 7 oz almond flour finely ground and sifted
- 7 oz confectioners’ sugar / powdered sugar sifted
- 7 oz granulated sugar divided: 160g for syrup, 40g for egg whites
- 4 large egg whites total, divided (2 for meringue, 2 for TPT)
- 3⅓ tbsp water for sugar syrup
- 2-3 drops yellow gel food colouring
Lemon Ganache Ingredients
- 1 sheet gelatin or 1 tsp powdered gelatin bloomed in cold water
- 3 large eggs whole eggs
- ⅔ cup granulated sugar
- 9 tbsp lemon juice fresh
- 1 tbsp lemon zest from 1 medium lemon
- 13 tbsp unsalted butter cubed, room temperature
- ¼ cup almond flour
Instructions
Lemon Macaron Instructions
- Put the almond flour and confectioners’ sugar together in a food processor or 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°C / 239°F (soft ball stage). Do not stir the syrup — just swirl the pot gently if needed.
- 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).
- Continue whipping until the meringue cools to about 40°C / 104°F — the bowl should feel just barely warm to the touch. The meringue should be glossy and hold stiff peaks.
- 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 the piped shells rest at room temperature for 15 to 20 minutes, or until a dry skin forms on the surface and they no longer stick to your finger when lightly touched.
- Meanwhile, preheat the oven to 150°C / 300°F (140°C / 285°F fan-forced).
- Once the shells have developed a skin, bake for 12 to 15 minutes on the middle rack, one tray at a time. The macarons are done when they have formed feet at the base and feel firm when gently wiggled. Let cool completely on the baking sheet before peeling off the parchment.
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!)
- Refrigerate the assembled macarons in an airtight container for at least 24 hours — ideally 48 hours for a butter-based ganache. This resting period allows the moisture from the ganache to soften the shells, creating the signature chewy texture.
Nutrition
Serving: 1servingCalories: 142kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 13mgPotassium: 18mgFiber: 1gSugar: 15gVitamin A: 153IUVitamin C: 2mgCalcium: 18mgIron: 0.3mg
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