Once again: Macarons! You can never go wrong with them. Its such a nice gift when going to parties or birthdays. Those lemon macarons are very refreshing in summer due to their exotic taste!
Not a big update from me though - still five upcoming exams until friday. Tomorrow I ll have two of them. So glad that the semester is over soon!
On a different note: I ve had quite a lot of people visiting those past days which makes me incredibly happy because the blog hasn’t been online for a long time.
I m still trying to improve the photography (not too easy I must say - my entire life I only took random snapshots, party pics or pictures of my friends and family …never artsy pictures. The only good thing - food cannot move) and figuring out how to spice up that tumblr page.
So I want to thank you all - I m excited about every visit, follower and comment!
Have a wonderful day,
Macarons with lemon filling
(makes 70 pieces)
For the macaron shells
135 g finely grounded almond
125 g confectioner’s sugar
105 g egg white
100 g sugar
Yellow food color
For the macaron filling
6 tbsp mascarpone
12 tbsp confectioner’s sugar
1 tsp vanilla sugar
1 tsp lemon cest
1 tbsp lemon juice
1. Sift the grounded almonds.
2. Sift the confectioner’s sugar.
3. Combine the almonds and the confectioner’s sugar.
4. Sift the mixture.
5. Beat the egg white until stiff.
6. Add the sugar.
7. Beat the egg white until the sugar is well incorporated. The egg white mixture should be stiff and glossy.
8. Add food color if you like and with the amount you like. For this recipe I chose yellow food color.
9. Fold 1/3 of the almond mixture into the egg whites.
10. Stir with a rubber spatula until the almonds have blended in the egg white.
11. Divide the rest of the almond mixture and repeat the process twice.
12. Now stir the mixture until its texture becomes viscous.
13. Fill mixture in an icing bag.
14. Pipe the macaron shells on the baking sheet (circles with a diameter of 4 cm).
15. Preheat oven to 180 degree celsius/ 350 degree Fahrenheit
16. Let the macaron shells rest for about 20 minutes.
17. You can put baking sheet in the oven if the shell is sticky when you touch it softly. If it isn’t wait for a little longer.
18. Bake for 8 minutes.
19. Let the macaron shells cool.
20. Mix all the ingredients for the filling. The result should be a thick, but not stiff paste. If the filling is too liquid, add more confectioner’s sugar.
21. Place a dollop of the filling on one macaron shell and place another one on top.
22. The macarons are now ready to eat, altough I recommend to place them in the fridge for a few hours.