French Macaron With Lemon Cream

Salam to all,

This is my 2nd attempt at making these little beauties and this time round I am really proud of myself as they all turn out 100% perfect (in my eyes and taste buds lah) *ehemmmsss* :p  Giving my self a pat on the back and hopping on 1 leg, a star jump and errrr I am tired after all that excercises hehehehez.  Before u read further, do bear with me as this is gonna be 1 longggggggggg entry with heaps of photos.  I am entitled to this bragging rights......la la la la la la :D

The story goes.....I had 6 egg whites left over from making the custard sauce so I aged them.  Only made 1 batch, using approx 2.5 egg whites as I wasn't confident of the outcome of the macarons and how they will turn out.  This time round, I wanted to colour them red but was stopped by Jannah when I wanted to add more red colouring gel bcos she wanted them to be pink.  So, pink it is....in her eyes they are still pink but to me they look a little pinky orangy hehehehez.

For the filling, I used this lemon cream recipe which was highly recommended by Rima.  The lemon cream on its own is really not to my liking as I am not a lemonly/citrusy person but........There is a BUT ok.  When it's combined with the macaron shell!!!!  OMG!!!!!  It taste oh so yummmmmmzzzzz nesssssss.  The sourness of the cream really cuts the sweetness of the macaron shell.  Biting into 1 was just so perfect.  Thank u Rima for sharing these 2 wonderful recipes ;)

They all have feets.....

Not a single shell cracked...

No difference baking on a silpat or baking paper. Left - Silfpat, Right - Baking Paper.  They both came off easily.  I removed them from the tray to the cooling rack once they are out from the oven using just my bare, heatproof fingers...ahakkkksss

Source : Rima @ Bisousatoi
Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar
80g ground almond
140g icing sugar
1/2tsp lemon juice
yellow colouring powder (I used wilton red colouring gel)

Method
Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet. (I used silpat & baking paper)
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.(I hv tried dumping the sifted mixture all at once.. it works too)
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (I baked mine for 20 mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Source : Rima @ Bisousatoi I only made half of the recipe ~~ For full recipe, pls click the link <-

Ingredients :
6 Tblsp Lemon Juice
Lemon Zest (As much as u want)
2 Eggs
120g Caster Sugar
125g Unsalted Butter - Room Temperature



Method :
To make the lemon cream, place the sugar in a large bowl.
Grate finely the zest of the lemons and add them to the sugar.
Mix with the tip of your fingers.
Add the eggs and lemon juice and whisk well.
Place the bowl over a pot of simmering water without touching, in order to thicken the cream. It is ready when it coats a wooden spoon.
Remove from the heat and let cool a little before adding the pieces of soft butter. Mix well by hand first until the butter is melted, then with a hand mixer to lighten the cream. It can take a few mins

Now, I am just itching to try out more macaron recipes....hehehez.....Ta Ta For Now ;)