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Lemon Macarons With Italian Meringue Recipe

Lemon Macarons with Italian Meringue Recipe
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Serving : 12
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Prepare the ingredients before making Lemon Macarons with Italian Meringue in your home. Then, follow these steps below to serve Lemon Macarons with Italian Meringue for your family or friends.

Ingredients: Lemon Macarons with Italian Meringue

  • 64 grams Almond flour
  • 60 grams Powdered sugar
  • 22 grams Egg white ①
  • 1 Yellow food coloring (lemon yellow & golden yellow or egg yellow)
  • 60 grams ★Granulated sugar
  • 15 ml ★Water
  • 22 grams Egg white ②

How to Make Lemon Macarons with Italian Meringue

If you have prepared the ingredients needed, now time to start cooking. There are 44 steps you must follow to make Lemon Macarons with Italian Meringue in your home by yourself.

    Step 1
  • Prepare the Lemon curdthe day before. Add 20 g of almond powder (not listed in the ingredients list) on the next day, and mix in advance.
  • Step 2
  • If the almond flour is humid or damp, sift it and put in a 250°F/120°C oven for about 2 to 3 minutes until it is dry.
  • Step 3
  • Use a 4 cm diameter round mold and draw 24 rounds on a parchment paper. (This will be the guide when squeezing out the batter.)
  • Step 4
  • Line a baking sheet with the parchment paper from Step 3 and place another parchment paper over it.
  • Step 5
  • Prepare a whisk, piping bag with a round tip (1 cm), thermometer and other tools you need. (Be prepared so that you can work fast.)
  • Step 6
  • Measure all ingredients precisely and be prepared. Bring the egg white to room temperature.
  • Step 7
  • Combine almond flour and powdered sugar together, put them in a blender and pulse 10 times. (This is to make the rough powder fine. Pulsing too much will bring out the oil from the ingredients, so be careful.)
  • Step 8
  • Sift the powder from Step 7 twice using a rough sieve. (You will not be able to sift the almond flour if the sieve is too fine.) Remove any rough powder.
  • Step 9
  • Add 3-5 drops of lemon yellow food coloring and 1-2 drops of egg yellow food coloring to egg white① and mix. (Let the color be a little bit deeper than your desired color.)
  • Step 10
  • Put the almond flour and powdered sugar mixture into a bowl, and add the egg white from Step 9. (Just pour the egg white in and don't mix at this point.)
  • Step 11
  • Set a rack in the middle of the oven. Place another rack above with an empty baking sheet (to prevent browning), and preheat the oven to 350°F/180°C.
  • Step 12
  • Put the ★ water and granulated sugar in a small pan, and heat up over medium heat.
  • Step 13
  • When the temperature of the syrup from Step 12 becomes 230°F/110°C, start whisking egg white ② on high speed. (Whip up well until soft peak forms)
  • Step 14
  • When the syrup temperature becomes 240°F/115°C, pour the syrup into the bowl with egg white little at a time. (Keep whipping the egg white on low speed while adding.)
  • Step 15
  • After adding the syrup, continue whipping the egg white on high speed, until the egg white temperature becomes 122°F/50°C. The Italian meringue is ready.
  • Step 16
  • Put 1/3 of the meringue into the bowl from Step 10 and mix well quickly using a spatula.
  • Step 17
  • Mix well like pressing the spatula to the bottom of the bowl. (This is to melt the powdered sugar completely with the warm meringue.)
  • Step 18
  • Add the rest of the meringue and scoop up the mixture with the spatula from the bottom of the bowl to make the macaronage. (Gently mix while rotating the bowl.)
  • Step 19
  • When the mixture becomes shiny and the batter drips from the spatula like a ribbon, the batter is ready.
  • Step 20
  • Pour the batter into the piping bag.
  • Step 21
  • Squeeze out the batter into 24 rounds of 4 cm in diameter. (The batter will spread out after squeezing. The point here is to squeeze out the batter to be a little bit smaller.
  • Step 22
  • Tap the baking sheet on the working board twice to eliminate air pockets, and poke small bubbles using a tooth pick. (If you don't eliminate air pockets, it might break or lose the shape.)
  • Step 23
  • Remove the lower parchment paper with the round drawing, and let the batter dry for about 30 minutes. (Leave the batter to dry a little longer when making this on a humid day.
  • Step 24
  • Touch the surface of the batter, and if the batter does not stick to your finger, it is ready to bake. If you don't let the batter dry well, the surface might crack.
  • Step 25
  • Bake in a 350°F/180°C oven for 12 minutes. Open the oven after baking for 5 minutes and 8 minutes to release humidity. (Turn around the baking sheet on the way while baking.)
  • Step 26
  • When you touch the side of the shell and it feels hard, and the shell does not stick to the parchment paper when removed from the paper, then it is ready.
  • Step 27
  • After removing the shells from the oven, pour 1 teaspoon of water under each corner of the parchment paper. (The steam will allow you to easily remove the parchment paper from the cooking sheet.)
  • Step 28
  • Remove the parchment paper from the baking sheet quickly, with the shells still attached, onto a table or a counter. (The shells will continue to bake if you keep them on the baking sheet.)
  • Step 29
  • When the shells cool down, remove them from the parchment paper and transfer them onto a rack to cool completely. (Turn over half of the shells before squeezing on the filling.)
  • Step 30
  • Squeeze out the lemon curd from Step 1 onto 12 pieces of the shells. Squeeze out plenty of filling!
  • Step 31
  • Place the remaining shells on and then they are ready. If you store them in a air tight container and keep them in the refrigerator they'll be good to enjoy for about 3 days. Bring them to room temperature before eating.
  • Step 32
  • This is a cross-section of the macaron. If you're careful with the temperature of the oven you won't get any air pockets and the shells should rise quite nicely.
  • Step 33
  • If you let them sit in the refrigerator for 2 days, the shell will become moist and soft, and the lemon flavor will become more soft and mild.
  • Step 34
  • You can store the lemon curdin the refrigerator if you have any leftover.
  • Step 35
  • To store the macarons long: Wrap each macaron in plastic wrap, store them in a air tight container or zip bag and store in the freezer. (You can store them for few months.)
  • Step 36
  • Put egg white in a container, cover with a plastic wrap, poke some holes in the plastic wrap and let it sit in the refrigerator for 1-2 weeks before using for best results.
  • Step 37
  • I put 2-3 egg whites each in a container, wrapped tightly with plastic wrap and aluminum foil and stored them in the freezer. Transfer them to the refrigerator few days before making this recipe.
  • Step 38
  • Try to use powdered sugar which does not include cornstarch. If you don't have any, put granulated sugar through a blender and make it into powdered sugar. (To be continued.→)
  • Step 39
  • When making powdered sugar from granulated sugar, continue blending until the texture becomes fluffy beyond becoming fine. (To be continued.→)
  • Step 40
  • Make sure not to blend for too long at one time, because this will be a burden on the motor. Use the blender while pausing between each blending. (To be continued.→)
  • Step 41
  • If the granulated sugar hasn't been properly made into powdered, the shell cracks like in the picture, so be careful!
  • Step 42
  • I have increased the amount of almond flour from the original recipe by 4 g. (This refers to the process of removing the rough powder when sifting.)
  • Step 43
  • When making this on a humid day, use a dehumidifier in the kitchen and keep the humidity level to be about 35%, then this will be easier to make.
  • Step 44
  • This recipe works best with an American type gas oven, so adjust the humidity and baking time when using a Japanese electric type oven.
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