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Lemon shaped Macarons filled with thick Lemon Curd macaron filling and lemon white chocolate ganache

Lemon Macarons

Lemon Macarons with Lemon Curd Macaron Filling and Lemon White Chocolate Ganache
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Resting Time 45 minutes
Total Time 3 hours
Servings: 25 Lemon Macarons (30 round)
Course: Dessert, Edible Gifts, macarons, Snack, Sweet Treats
Cuisine: French, Italian, Swiss
Ingredients Equipment Method

Ingredients
  

Macaron Shell Ingredients
  • 110 g Egg White
  • 110 g Granulated Sugar
  • 110 g Almond flour Sifted weight
  • 110 g Icing Sugar Powdered sugar
  • 1/4 tsp Cream of Tartar
  • Yellow Gel Food Colouring
Lemon Curd Macaron Filling Ingredients
  • 2 Lemons 70g Juice and all Zest
  • 100 g Sugar
  • 50 g Unsalted Butter
  • 3 Egg Yolks
  • 1 Pinch Salt
Lemon White Chocolate Ganache Ingredients
  • 200 g White Chocolate Finely Chopped
  • 75 g Double Cream
  • 70 g Lemon Curd
  • 1 tsp Milk Optional

Equipment

  • Lemon Zester
  • Blender
  • Large Saucepan
  • Large Heatproof bowl Stand mixer bowl works well
  • Heat proof whisk
  • Silicone spatula
  • Pyrex jug or small heatproof bowl
  • Airtight containers To store the lemon curd and the ganache
  • Sieve
  • Baking trays
  • Silicone mat or grease proof paper
  • Sugar thermometer
  • Oven Thermometer
  • Stand mixer or electric hand whisk
  • Piping bags and piping nozzles (tips) Wilton 12 and Wilton 5
  • Kitchen Scale

Method
 

Lemon Macaron Shell Instructions
  1. Preheat oven to 140 degrees C fan oven  (285 degrees F) or 160 degrees C non fan oven (320 degrees F)
    Prep baking trays with templates and silicone mats/baking paper. Prep piping bags with nozzles.
    Clean whisks, bowls, mats with white vinegar or lemon juice
    Fill a pan with around 2 cm water in it and pop it on the heat with a lid on to bring it to a simmer. 
  2. Sift almond flour into a mixing bowl discarding any large pieces that get stuck in the sieve.  Sift the icing sugar into the same bowl. 
    Weigh egg whites into a heatproof bowl.  Add the granulated sugar to the same bowl and whisk them together until combined
  3. Heat egg whites and granulated sugar on top of the pan of water to 50 degrees C (120 degrees F) Stir continuously
  4. Whisk the egg whites using a stand or electric hand mixture. Once they reach soft peaks stage add in the cream of tartar. Continue to whisk the egg white mixture to stiff peaks. Gradually increasing the speed of the whisk for a strong meringue.
  5. Add dry ingredients half at a time into the meringue and gently fold until combined. Add the food colouring then continue to fold until batter reaches flowing consistency.
  6. Pour the batter into prepared piping bags. Around 30g in a piping bag with a small piping tip and the remaining batter in a larger piping bag with a medium sized piping tip. Pipe the small round outer sections of the lemon then fill in the centre.
  7. Rest the macarons until they form a skin
  8. Bake the macarons for 18-25 minutes, turning the tray half way through cooking time. Ensure the internal oven temperature stays at 140 degrees C.
Lemon Curd Macaron Filling Intructions
  1. Juice and Zest 2 Lemons
  2. Add 100g sugar, a pinch of salt and the lemon zest from 2 lemons to a blender and blend for 20 seconds
  3. Add the blended sugar mixture along with 70g lemon juice, 3 egg yolks and 50g unsalted butter to a heatproof bowl over a saucepan of simmering water
  4. Stir over the heat until the mixture thickens. Scrape down the sides of the bowl with a silicone spatula every few minutes. When the mixture is very thick and creamy and coats the back of a spoon in a thick layer, it is ready. Ideally you want to heat it to 170-175 degrees F/ 76-79 degrees C.
  5. Pour the curd into a clean heatproof container and leave to cool completely before covering and refrigerating
Lemon White Chocolate Ganache Instructions
  1. Finely chop the white chocolate and put it into a glass (pyrex) jug or small heatproof bowl.
  2. Heat 75g Double cream in a saucepan or in the microwave until it begins to simmer
  3. Pour the hot cream over the chocolate, mix then leave for 1 minute. After a minute stir the ganache until all of the chocolate has melted.
  4. Pour into an airtight container. Cover the surface with cling film. Refrigerate until set.
Assemble the Lemon Macarons and Fillings
  1. Add the lemon curd and lemon white chocolate ganache to piping bags fitted with a large round piping tip (ganache) and small round piping tip (Curd)
  2. Pair up the macarons and put one side of each macaron pair facing upwards.
  3. Pipe on a thick layer of ganache
  4. Inject a small amount of Lemon Curd into the ganache.
  5. Put the top half onto the macarons