Here is the object of the crime, my "supreme" delicacy (and all in all very trendy for some time)...
The macaroon!
To be honest, I hesitated for a long time before taking the plunge and making my own homemade macarons.
For me, this technique was reserved for professional pastry chefs, so I had no pretensions of being able to succeed!
Yes, but... Before succeeding, you have to know how to get started :)
I am still testing several flavors today (starting with the chocolate macaroon, of course!), I decided to present to you the lemon recipe, light and tangy.
Here are the details of their achievement...
Start with the lemon cream: dissolve 40g of cornstarch in 20cl of water and bring to the boil. Remove from the heat and add the juice of 2 lemons, 2 egg yolks and 40g of caster sugar. Mix well and leave to cool.
Prepare the macaroon:
- Mix 125g of almond powder with 210g of icing sugar in a food processor. Sift the powder using a sieve (!) or fine chinois.
- Beat 3 egg whites with 30 g of caster sugar. Once they are firm, add the food coloring (the yellow I have is liquid, in this case you need to add 20 drops).
- Gradually pour the mixed powder into the egg whites, mix using a spatula.
- Fill a piping bag with the mixture, then make small 4 cm diameter circles on a baking sheet covered with baking paper.
- Leave to rest for 30 minutes.
- Bake at 150°C for 15 min.
- When they come out of the oven, leave the macaroons to rest before removing them.
- Stick the shells together 2 by 2 using a teaspoon of lemon cream, then refrigerate.
...Enjoy yourself...
Marina's site is a great source of inspiration for making macarons...
I love the lemon ones!!! yummm
manual
[...] The making of the shells can be found in my first macaroon recipe by clicking here. [...]
are super beautiful !! and had to be booonn !! YUM
To make the macaron, how many eggs do you use?
You need 3 egg whites (for the shells) and 2 yolks for the lemon ganache.
Twice I've made them following your recipe to the letter and it doesn't look that good for me... It's not smooth and it doesn't have a collar... I wonder if the sugar wouldn't be better in icing than in powder... It's good but aesthetically it's not that good!
Hello Laura, indeed it is icing sugar as always for macaroons :-), but indeed the word "icing" was missing in my article, I'll add it right away! See you soon.
Hello,
Should the egg whites have been left to cool for 2-3 days before preparing the macaroons?
Hello, the older the whites the better :)
Hello Lilie, is the honeycomb tray essential for macarons, because every time I bake them on a regular tray with baking paper my macarons are cracked. Thank you and good luck
Hello Chama, cracked macarons often mean too much humidity in the room, I simply make mine on baking paper.