Lemon Raspberry Macarons

Now that I’ve become a macaron-obsessed baker, I bake several batches of them at a time. It’s practical, actually, because you’ve got your food processor out already and you may as well get a few batches done at once.

It’s also practical for me because I’ve used store-bought egg whites, rather than fresh egg whites, for most of my batches. While store-bought egg whites aren’t recommended for macarons because they may not produce a meringue that’s as fluffy, I’ve found great success with them in terms of macaron texture. Store-bought egg whites last about 10 days in the fridge, so that’s another reason to bake more than one batch of macarons at a time – you can use up all your whites without any waste. These lemon raspberry macarons – one of my favorite flavor combinations of all time – turned out very well.

Ingredients

For the shells

  • 120 grams egg whites, at room temperature (from 3-4 large eggs)
  • 1/8 teaspoon salt
  • 40 grams superfine sugar, sifted (about 3 tablespoons)*
  • 200 grams powdered sugar (about 2 cups)
  • 100 grams almond flour (about 1 cup)
  • 1 teaspoon lemon extract
  • Yellow gel food coloring

For the filling

Preparation

Line three large baking sheets with parchment paper; set aside.

In the bowl of a food processor, combine powdered sugar and almond flour and pulse for about 30-45 seconds. Sift into a large bowl, discarding any large bits, and set aside.

Place egg whites and salt in clean, dry, grease-free bowl. Using the whisk attachment, whip egg whites on low speed, then increase to medium/medium-high speed and whip until egg whites are foamy and no longer translucent. Slowly add superfine sugar, about 1 tablespoon at a time, whipping until stiff peaks form. Add lemon extract and a few drops of your desired food coloring. Whip again to combine, but be careful not to over-whip; you still want stiff peaks but don’t want to take the meringue too far and have it become grainy.

Add 1/3 of your dry ingredients at a time and fold in with a spatula, turning the mixture about 15 times with each addition, being very careful not to over-mix. The batter is mixed enough when it is sticky and smooth, and you can make an unbroken figure 8 with the batter as it drips off your spatula.

Place batter into a large piping bag fitted with a plain tip. Holding the bag upright, pipe rounds of batter about 1 1/2 inches in diameter onto the parchment, leaving about 2 inches between each circle. Gently tap or drop your baking sheets onto a counter top or table to release any air bubbles.

Let batter sit for about 30-60 minutes; the tops will form a skin that becomes dry to the touch.

To bake the macaron shells, preheat oven to 300 degrees. Bake one sheet at a time, for about 17 minutes, checking halfway; the macarons should form “feet” on the bottoms, but have smooth tops. Remove from oven and allow to cool on the baking sheets.

Once macarons are cool, flip half the macarons onto their tops and pipe or spread filling on the bottom, then top with another macaron. Store in an airtight container at least overnight before serving.

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Coconut Lime Macarons

What’s the difference between a macaroon and a macaron? In a few words, coconut and almonds…and also how you say it. Macaroons (mac-uh-ROONS) are coconut-based, either made by folding coconut into meringue or combining it with sweetened condensed milk. Macarons (mac-uh-RONNS) are almond-based, made by folding a combination of finely sifted powdered sugar and almond flour into a meringue.

I’ve made coconut lime macaroons before, so why not coconut lime macarons? These treats have a wonderful flavor profile, and were a big hit with Mike’s coworkers.

Ingredients

For the shells

  • 120 grams egg whites, at room temperature (from 3-4 large eggs)
  • 1/8 teaspoon salt
  • 40 grams superfine sugar, sifted (about 3 tablespoons)*
  • 200 grams powdered sugar (about 2 cups)
  • 100 grams almond flour (about 1 cup)
  • 1 teaspoon coconut extract
  • Green gel food coloring

For the lime curd filling

  • 3 egg yolks
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 6 tablespoons lime juice
  • zest of 2 limes
  • 6 tablespoons butter

Preparation

Line three large baking sheets with parchment paper; set aside.

In the bowl of a food processor, combine powdered sugar and almond flour and pulse for about 30-45 seconds. Sift into a large bowl, discarding any large bits, and set aside.

Place egg whites and salt in clean, dry, grease-free bowl. Using the whisk attachment, whip egg whites on low speed, then increase to medium/medium-high speed and whip until egg whites are foamy and no longer translucent. Slowly add superfine sugar, about 1 tablespoon at a time, whipping until stiff peaks form. Add coconut extract and a few drops of your desired food coloring. Whip again to combine, but be careful not to over-whip; you still want stiff peaks but don’t want to take the meringue too far and have it become grainy.

Add 1/3 of your dry ingredients at a time and fold in with a spatula, turning the mixture about 15 times with each addition, being very careful not to over-mix. The batter is mixed enough when it is sticky and smooth, and you can make an unbroken figure 8 with the batter as it drips off your spatula.

Place batter into a large piping bag fitted with a plain tip. Holding the bag upright, pipe rounds of batter about 1 1/2 inches in diameter onto the parchment, leaving about 2 inches between each circle. Gently tap or drop your baking sheets onto a counter top or table to release any air bubbles.

Let batter sit for about 30-60 minutes; the tops will form a skin that becomes dry to the touch.

While your macarons are resting, make your lime curd. Lightly beat egg yolks and pass them through a fine sieve to remove the albumin. Set aside in a medium bowl close to the stove for easy access; thoroughly wash your sieve and place it nearby for a second straining once the curd has cooked.

In a medium saucepan, whisk together cornstarch, sugar, lime juice, and lime zest until completely combined. Add butter and cook on medium heat until thickened and bubbly.

Working quickly, pour about half of the hot lime mixture into the egg yolks, whisking constantly to temper. Pour egg mixture back into the pan and cook and stir for 2 minutes more.

Pour mixture through your sieve to remove the zest. To cool the curd quickly, I pour mine onto a rimmed baking sheet and spread it out, then once it’s cool I place it in an airtight container.  According to various food safety websites and other food blogs, lemon curd should last in the refrigerator for a few weeks.

To bake the macaron shells, preheat oven to 300 degrees. Bake one sheet at a time, for about 17 minutes, checking halfway; the macarons should form “feet” on the bottoms, but have smooth tops. Remove from oven and allow to cool on the baking sheets.

Once macarons are cool, flip half the macarons onto their tops and pipe or spread filling on the bottom, then top with another macaron. Store in an airtight container at least overnight before serving. You’ll have some filling left over, so you can save it for something else (or just spread it on graham crackers, which is what I usually do with leftover frostings/fillings).

Orange Cream Macarons

No one told me baking macarons would be so addictive. Now that I’ve cracked the formula, I’m obsessed with the notion of making more. Flavors swirl in my mind: raspberry, key lime, blueberry lemon, chocolate orange, salted caramel…the list stretches out to infinity. Plus – and this may sound shocking, but it’s true – I bought a carton of egg whites to experiment with last weekend and I really need to use them before they go bad.

Strictly speaking, store-bought whites aren’t recommended for macarons, because they don’t whip up as fluffily (look at that, I made a new word!) as regular egg whites do. But when you’re practicing a new recipe and don’t have time to make pastry cream or fruit curd with your leftover yolks, you sometimes resort to such things. Anyway, last night I arrived home from work with a great flavor in mind: orange cream. I used fiori di sicilia, one of my favorite flavorings, in both the shells and filling. Fiori di sicilia is a great combination of vanilla and citrus, and a little goes a long way. I’m happy to report that these were a big hit in Mike’s office today.

Ingredients

For the shells

  • 120 grams egg whites, at room temperature (about 3 large eggs)
  • 1/8 teaspoon salt
  • 40 grams superfine sugar, sifted (about 3 tablespoons)*
  • 200 grams powdered sugar (about 2 cups)
  • 100 grams almond flour (about 1 cup)
  • 1/4 teaspoon fiori di sicilia
  • Orange gel food coloring

For the filling

  • 4 tablespoons unsalted butter, at room temperature
  • 1 1/3 cups powdered sugar
  • 1/4 teaspoon fiori di sicilia
  • 1/4 teaspoon vanilla extract
  • About 3 teaspoons milk
  • Orange gel food coloring

*You can make superfine sugar by placing granulated sugar in your food processor and pulsing it until it becomes like sand. 

Preparation

Line three large baking sheets with parchment paper; set aside.

In the bowl of a food processor, combine powdered sugar and almond flour and pulse for about 30-45 seconds. Sift into a large bowl, discarding any large bits, and set aside.

Place egg whites and salt in clean, dry, grease-free bowl. Using the whisk attachment, whip egg whites on low speed, then increase to medium/medium-high speed and whip until egg whites are foamy and no longer translucent. Slowly add superfine sugar, about 1 tablespoon at a time, whipping until stiff peaks form. Add fiori di sicilia, vanilla extract, and a small amount of your desired food coloring; I used just two drops of orange. Whip again to combine, but be careful not to over-whip; you still want stiff peaks but don’t want to take the meringue too far and have it become grainy.

Add 1/3 of your dry ingredients at a time and fold in with a spatula, turning the mixture about 15 times with each addition, being very careful not to over-mix. The batter is mixed enough when it is sticky and smooth, and you can make an unbroken figure 8 with the batter as it drips off your spatula.

Place batter into a large piping bag fitted with a plain tip. Holding the bag upright, pipe rounds of batter about 1 1/2 inches in diameter onto the parchment, leaving about 2 inches between each circle. Gently tap or drop your baking sheets onto a counter top or table to release any air bubbles.

Let batter sit for about 30-60 minutes; the tops will form a skin that becomes dry to the touch.

Preheat oven to 300 degrees. Bake macarons, one sheet at a time, for about 17 minutes, checking halfway; the macarons should form “feet” on the bottoms, but have smooth tops. Remove from oven and allow to cool on the baking sheets.

While the shells cool, prepare the filling. Place butter in the bowl of a stand mixer fitted with the whisk attachment and whip at medium-high speed for 5-7 minutes, scraping the bowl frequently, until fluffy. Add powdered sugar and extracts, then whip to combine, slowly adding 1 teaspoon of milk at a time; you want a consistency that will be easy to pipe.

Once macarons are cool, flip half the macarons onto their tops and pipe filling on the bottom, then top with another macaron. Store in an airtight container at least overnight before serving. You’ll have some filling left over, so you can save it for something else (or just spread it on graham crackers, which is what I usually do with leftover frostings/fillings).

 

Vanilla Macarons with Lemon Curd

Apparently, the third time really is the charm. This was my third attempt at macarons, and they finally turned out the way I had hoped, with feet and crunch tops and all.

I’ve spent literal months thinking about macarons. Readers of this blog will know that’s not hyperbole; after all, I spent years perfecting honey cake and honing my go-to buttercream. Macaron attempt 1 yielded batter that was far too stiff; the cookies tasted great, but looked nothing like the elegant cookies you see in bakery windows.  Attempt 2 got closer, but the macarons were underbaked, though they had great flavor. Attempt 3, after watching this incredibly helpful video from Tasty, yielded the best results.

Note: I measured most of the ingredients for this recipe by weight, rather than volume, which I highly recommend. The recipe below is a hybrid of a few I found online, including Tasty via Buzzfeed and Sally’s Baking Addiction.

Ingredients

  • 120 grams egg whites, at room temperature (about 3 large eggs)
  • 1/8 teaspoon salt
  • 40 grams superfine sugar, sifted (about 3 tablespoons)*
  • 200 grams powdered sugar (about 2 cups)
  • 100 grams almond flour (about 1 cup)
  • 1/2 teaspoon vanilla extract
  • Gel food coloring, if desired
  • Lemon curd, for filling

*You can make superfine sugar by placing granulated sugar in your food processor and pulsing it until it becomes like sand. 

Preparation

Line three large baking sheets with parchment paper; set aside.

In the bowl of a food processor, combine powdered sugar and almond flour and pulse for about 30-45 seconds. Sift into a large bowl, discarding any large bits, and set aside.

Place egg whites and salt in clean, dry, grease-free bowl. Using the whisk attachment, whip egg whites on low speed, then increase to medium/medium-high speed and whip until egg whites are foamy and no longer translucent. Slowly add superfine sugar, about 1 tablespoon at a time, whipping until stiff peaks form. Add vanilla extract and a small amount of your desired food coloring; I used red for a light pink color. Whip again to combine, but be careful not to over-whip; you still want stiff peaks but don’t want to take the meringue too far and have it become grainy.

Add 1/3 of your dry ingredients at a time and fold in with a spatula, turning the mixture about 15 times with each addition, being very careful not to over-mix. The batter is mixed enough when it is sticky and smooth, and you can make an unbroken figure 8 with the batter as it drips off your spatula.

Place batter into a large piping bag fitted with a plain tip. Holding the bag upright, pipe rounds of batter about 1 1/2 inches in diameter onto the parchment, leaving about 2 inches between each circle. Gently tap or drop your baking sheets onto a counter top or table to release any air bubbles.

Let batter sit for about 30-60 minutes; the tops will form a skin that becomes dry to the touch.

Preheat oven to 300 degrees. Bake macarons, one sheet at a time, for about 17 minutes, checking halfway; the macarons should form “feet” on the bottoms, but have smooth tops. Remove from oven and allow to cool on the baking sheets.

Once macarons are cool, flip half the macarons onto their tops and spread lemon curd on the bottom, then top with another macaron. Store in an airtight container at least overnight before serving. Full disclosure, though: Mike and I both at a macaron as soon as they were cool and they were quite tasty.

Makes about 36 macarons.