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Weekly CSA Recipe:
Meyer Lemon French Macarons

Classic French macarons with a citrusy twist.

December 16, 2016

Weekly CSA Recipe

The first time I made French macarons was a total success. The second time I made French macarons was complete failure.

Meyer Lemon French Macarons

These exotic sandwich cookies have bestowed upon me many feelings of anxiety, frustration, and disappointment over the years, and yet I continued to make them. The amazement on friends’ faces when they receive French macarons as gifts, the way French macarons pair perfectly with a cup of Earl Grey tea, and the triumph I feel upon making a good batch of French macarons seem to outweigh the labor and diligence they necessitate.

Meyer Lemon French Macarons

Citrus is abundant at Tucson CSA these days (we received ruby red grapefruits, Meyer lemons, and oranges in this week’s share alone), and I was inspired by my love for both French macarons and Meyer lemons to make these Meyer Lemon French Macarons. They require a bit of foresight and a bit of time, but they’re the best addition to (and star of) any cookie platter.

Meyer Lemon French Macarons

If you’ve never had a French macaron, here’s what to expect from these Meyer Lemon French Macarons: two sweet, chewy cookies brought together by a generous scoop of creamy, lemony buttercream. Too pretty to eat, yet too good not to eat. So rewarding that you’ll want to make two more batches even if it means you won’t go to bed until 3:00am. Are you ready for this exciting new relationship? I think you are.

Meyer Lemon French Macarons

Note: Use your leftover egg yolks to make these Soft Meyer Lemon Cookies!

Meyer Lemon French Macarons
Print Recipe
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Meyer Lemon French Macarons
Print Recipe
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Ingredients
Macaron Shells
Meyer Lemon Buttercream Filling
Servings: Cookies
Instructions
  1. Place the egg whites in a bowl and allow them to "age" on the countertop for a few hours or over night.
  2. In a mixing bowl, whisk together the confectioners' sugar and almond flour until there are no clumps and the mixture is smooth.
  3. Using a stand mixer or a hand mixer, beat aged egg whites and salt together on low for one minute. Increase the speed to high and beat for 2-3 minutes, or just until the egg whites form stiff peaks.
  4. Gently fold the lemon zest into the whipped egg whites.
  5. Being careful not to deflate the egg whites, gently and slowly fold the granulated sugar into the egg whites one tablespoon at a time.
  6. Once the granulated sugar has been folded into the batter, gently fold half of the confectioners' sugar/almond flour mixture into the batter. Do the same thing with the remaining confectioners' sugar/almond flour mixture. The batter should be the consistency of pancake batter and feel very sticky.
  7. Allow the batter to rest in the bowl for 30 minutes.
  8. Line two baking sheets with parchment paper or silpats. Spoon the batter into a pastry bag with a small round tip. Pipe the batter into circles 1-inch in diameter, ensuring that each shell is an inch apart.
  9. Allow the unbaked shells to rest for another 45 minutes to ensure that the tops of the shells harden.
  10. Preheat the oven to 325 degrees.
  11. Bake the macaron shells one tray at a time for eight minutes, turning the tray halfway through the baking process to ensure even coloring and consistency.
  12. While the shells are cooling, make the filling.
  13. Cream butter, confectioners' sugar, lemon juice and zest for 3-4 minutes until it becomes a fluffy frosting.
  14. Place one teaspoon of filling between every two macaron shells and gently press the shells together to finish the process!
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Meyer Lemon French Macarons

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Meyer Lemon French Macarons
Print Recipe
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Meyer Lemon French Macarons
Print Recipe
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
20 Cookies 1 Hour
Cook Time Passive Time
8 Minutes 2 Hours
Ingredients
Macaron Shells
Meyer Lemon Buttercream Filling
Servings: Cookies
Instructions
  1. Place the egg whites in a bowl and allow them to "age" on the countertop for a few hours or over night.
  2. In a mixing bowl, whisk together the confectioners' sugar and almond flour until there are no clumps and the mixture is smooth.
  3. Using a stand mixer or a hand mixer, beat aged egg whites and salt together on low for one minute. Increase the speed to high and beat for 2-3 minutes, or just until the egg whites form stiff peaks.
  4. Gently fold the lemon zest into the whipped egg whites.
  5. Being careful not to deflate the egg whites, gently and slowly fold the granulated sugar into the egg whites one tablespoon at a time.
  6. Once the granulated sugar has been folded into the batter, gently fold half of the confectioners' sugar/almond flour mixture into the batter. Do the same thing with the remaining confectioners' sugar/almond flour mixture. The batter should be the consistency of pancake batter and feel very sticky.
  7. Allow the batter to rest in the bowl for 30 minutes.
  8. Line two baking sheets with parchment paper or silpats. Spoon the batter into a pastry bag with a small round tip. Pipe the batter into circles 1-inch in diameter, ensuring that each shell is an inch apart.
  9. Allow the unbaked shells to rest for another 45 minutes to ensure that the tops of the shells harden.
  10. Preheat the oven to 325 degrees.
  11. Bake the macaron shells one tray at a time for eight minutes, turning the tray halfway through the baking process to ensure even coloring and consistency.
  12. While the shells are cooling, make the filling.
  13. Cream butter, confectioners' sugar, lemon juice and zest for 3-4 minutes until it becomes a fluffy frosting.
  14. Place one teaspoon of filling between every two macaron shells and gently press the shells together to finish the process!
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

Soft Meyer Lemon Cookies

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Weekly CSA Recipe:
Meyer Lemon French Macarons