Is citric season in Texas and one of my best friends has a Meyer Lemon tree and gave me at least 10 pounds to play around. I made this for my daughter’s school. Once a year they host an International night with food, dances, and a parade from countries all over the world. 25 countries are represented on the student body. These were for the French table.
Meyer Lemon Macarons
for 30 macarons size 3 cm in diameter
- 200 grams of powdered sugar
- 110 grams of skinless almonds
- 90 grams of egg whites (3-4 eggs)
- 50 grams of granulated sugar
- the zest of 1 Meyer lemon
- Prepare two baking sheets, cover with parchment paper. Prepare a pastry bag with a large round tip, Ateco # 807, 808 or 809.
- In the food processor place the sugar and almonds, process until very fine. Another alternative is to buy ground almonds and in which case, just mix the almonds and sugar in a bowl, stirring with a whisk or fork.
- If you want the macarons with the very smooth surface, you must sift almonds and sugar 2 times and discard what does not pass through the sieve (remember to reweigh).
- Make a meringue: with mixer on high speed beat egg whites at room temperature until foamy (like a bubble bath) add granulated sugar, beating on medium-low speed, then continue beating on high speed until meringue forms a hard peak, lifting the mixer should not move. Do not overbeat.
- Add a third of the almond mixture to the meringue stir about 5 times, to mix a bit. Add remaining almonds, and carefully incorporate into the meringue with as few turns as possible.
- Take a teaspoon and place a small dollop on a plate if it flows and the peak disappear is ready, if too thick, mix 5 times and try again.
- Spoon mixture into the pastry bag and pipe the macarons so that they are the same size. This requires practice, so do not despair. Bang the sheet a couple of time on the counter to break any bubbles.
- Let stand for 30 minutes.
- Preheat oven to 280F or 140C.
- Bake the macarons 1 tray at a time for 15-18 minutes. They should not brown. To make sure they are cooked with a table knife lift one and see which is cooked all the way.
- Remove to a wire rack and let cool for 10 minutes. If they glue to the paper, place a few drops of water between the paper and the sheet, should come off almost immediately.
- Let cool completely before filling.
For the filling,
- 50 ml of heavy cream
- 100 grams of white chocolate chopped
- 1 tablespoon of lemon juice
- In a small pan or on the microwave heat the cream until star bubbling, pour onto the chopped white chocolate and let it stand for a minute.
- Gently mix both together until smooth, add the lemon juice
- Let it cool and get harder, do not refrigerate
- Pair your macarons shells according to size and shape.
- Fill the macarons placing the white chocolate ganache in between. Let stand refrigerated overnight.
- Serve at room temperature. Keep refrigerated for up to 5 days.