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Lemon macarons

Lemon macarons

Macarons can be made in several ways, this is the recipe with French meringue

  • 50g very fine almond powder (pass through a mixer and then sift)
  • 100g old powder
  • +
  • 1 tbsp
  • the egg white of a 70g egg
  • 1 pinch of salt
  • a few drops of lemon juice
  • 12 drops of yellow dye
  • vanilla cream dr.oetker
  • juice from a large lemon + water until we make a total of 200ml

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Lemon macarons:

Beat the egg whites with the salt powder and the drops of lemon juice and 0 tablespoon of powdered sugar until it stiffens. Add the dye and let it continue beating. It should not make a bird's beak but be caught right in the mixer. Using a spatula, mix the powdered sugar and almond powder. Incorporate in the beaten egg whites, the formed device should not be long, but glossy and form a band when it flows from the spatula.

On a tray place in the corners a little of the table above and place a baking sheet. You can make circles with the help of a penny to form a perfectly round shape, I made it to the eyes. We pour the device into a spirit and form circles. Leave the tray away from moisture for 25-30 minutes, then bake in the preheated oven at 150 ° C for 10-12 minutes (convection oven -ventilation). Remove from the oven, with the help of a kitchen spray, moisten the tray under the paper and let it cool for about 5-10 minutes. We put them aside and fill them with cream.

Cream: Mix lemon juice with water, beat vanilla cream in this liquid. We fill the macaroni. Leave for 24-48 hours in a cool place, serve. Enjoy!


Ingredients for the filling

1. Preheat the oven to 150 gc. Separate the eggs, beat the egg whites with the salt powder, then add the sugar and mix for 8-10 minutes to obtain the meringue consistency.

2. Add a few drops of food coloring, then sift the powdered sugar with almond flour to remove lumps that are not fine enough.

3. Mix the combination of almond flour and powdered sugar over the beaten egg whites, turning them with a spatula, not the mixer. Incorporate flour and sugar but as soon as the consistency is homogeneous, stop mixing.

4. Transfer the mixture to a baking dish and create round shapes with a diameter of

3 cm on a tray lined with wax paper. After filling the tray, tap it on the worktop at least 2-3 times to remove air bubbles and get the perfect consistency.

5. Let the macarons halves sit for 20-30 minutes or more.

6. Half of the Macarons should be in the oven for 20 minutes, no less, even if they seem done.

7. Meanwhile, beat the butter with the mixer until it becomes fluffy and light in color, then add the powdered sugar. Separately, after you have washed the raspberries, squeeze it in a strainer using a spoon, to obtain 3 tablespoons of raspberry juice without seeds or impurities.

8. Add the raspberry juice over the butter beaten with sugar and continue to mix. Put the filling in a garnish.

9. After removing the cookies from the oven, turn them over and put a little filling in half of their number. The ones you don't put the filling in complement them, forming a perfect Macaroni.

Useful advice

✽ The egg whites you use for Macarons must be at room temperature to reach a strong, meringue consistency.

✽ Although it seems tempting, do not skip the sifting of almond flour, because lumps will form in the dough and the appearance will be much lower.


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