LEMON MACARONS VIDEO
How to make Lemon Macarons. Step-by-step on how to make macarons, including recipes for the filling: lemon buttercream, and lemon curd.
Grab full recipe and instructions at
Tutorial on how to make french macarons using the Swiss method.
Lemon Cheesecake Macarons | Easy Macaron Recipe
These Lemon Cheesecake Macarons have a cheesecake frosting around a lemon curd center! How perfect does this sound? It is the perfect combination of tangy and sweet. It seems like you guys enjoying macaron recipes on my channel so I figured to create another one, this technique is so easy and fast, so no excuses no more.
INGREDIENTS (makes 12-15 assembled macarons)
MACARON SHELL
72g aged egg whites, room temperature
20g superfine sugar
Pinch of salt
Yellow gel color
140g powdered sugar
90g almond flour
LEMON CURD
2 egg yolks
1/3 cup (67g) sugar
4 tablespoon (56g) freshly squeezed lemon juice
3 tablespoon (42g) unsalted butter
CHEESECAKE FROSTING
2 tablespoon (28g) unsalted butter, room temperature
3 tablespoon (24g) powdered sugar
4 tablespoon (60g) cream cheese, room temperature
INSTRUCTIONS
NOTE: aged egg whites mean, you separate the eggs 3-4 days prior, cover with a paper towel and place them in the fridge. When you are ready to make them just take them out and let them come to room temperature (at least 4 hours)
1. To make the meringue place room temperature egg whites in a large bowl of a standing mixer start mixing and add a pinch of salt. Then gradually add the superfine sugar, then stop whisking and scrape down the sides of the bowl to get all the sugar into the egg whites. Now turn the mixer back on high speed and beat for 2 minutes. The consistency should be stiff peaks form and glossy. Add yellow food color to your stiff meringue. Mix for 10 seconds or until well combined.
2. In a bowl of a food processor, combine the almond flour and the confectioners’ sugar and pulse for 20-30 sec. and set it aside.
3. Sift your almond/sugar mixture into the meringue, then fold the dry ingredients carefully into the meringue until you get a lava-like consistency. Be careful don’t under- or over mix your batter! For beginners: You can count, do about 45-50 complete strokes.
4. Fit a pastry bag with a small round tip and transfer the batter inside. Pipe cookies onto a lined baking sheet, keep them 1” apart. Drop the sheet over the countertop to release the air bubbles about 8 times. Then correct the wholes with a toothpick.
5. Let the cookies dry for about 20-60 minutes at a dry but cool spot in your house. Check on them, just use your finger, they will create like a thin film on the top so nothing will stick to your finger when they are ready to go into the oven.
6. While the macarons are drying make the lemon curd.
Place egg yolks, granulated sugar, lemon juice, into a small saucepan over low heat. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, or has reached 170 F, about 10 minutes. If the curd isn’t thickening, turn up the heat a tiny little. NOTE: Make sure the curd is not boiling!)
Take the curd off the heat and add butter, whisk until melted. Transfer to a mason jar and refrigerate.
7. For the cheesecake frosting, simply place all your room temperature ingredients into your bowl of a standing mixer and whip it up for 3-5 minutes. Transfer to a piping bag. Set aside.
Preheat the oven to 300F
8. When the macarons formed a skin on top place them into the oven, set the oven to 280F, and bake for 25 minutes. Note: I always use a double baking sheet to bake mine, this works best for my oven! Take the cookies out when they are done and let them come to room temperature. Then find a match for each cookie. (about 12-15)
9. Now pipe a round border around one macaron shell, place 1/2 tsp of lemon curd in the center, sandwich with a match macaron shell.
10. Place macarons in an airtight container and let them sit for 24 hours so the flavors can melt together.
INSTAGRAM:
FACEBOOK:
PINTEREST:
MOST USED TOOLS AVAILABLE IN THE US
Favorite Blender:
Food Processor:
All-Clad Wok:
All-Clad Frying:
Cookware Set:
Steamer:
KitchenAid Mixer:
Chef Knife:
Daily Knife Set:
Mandoline:
Glass Bowls:
Scale:
Belgian Waffle Maker:
Quiche Pan:
Strainer:
Whipped Cream Maker:
#easymacarons #macaronrecipe #frenchmacarons
Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
Thank You for watching!
If you like my videos, please support me by subscribing to my channel! I would also be very grateful if you could give this video a thumbs up! :)
Coconut Macaroon Pie – Bruno Albouze
This is all about coconut...
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog @
Instagram@
Facebook@
Pinterest@
Twitter@
Coconut Lime Macarons Recipe - with Lime Buttercream & Lime Curd Filling!!
GET THE RECIPE:
The very best coconut lime macarons recipe! These incredible coconut cookies are so delicious, like a taste of summer! I make my lime macarons with a lightly-flavored coconut macaron shell and two fillings - filled with zesty lime buttercream and creamy lime curd filling! You'll love these tropical flavored French macarons! Try these macarons with my 'Coconut Key Lime Pie' for the ultimate dessert combo!
Lemon Curd:
Lemon Buttercream:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Macaron Pie Crust
Hello friends! Let’s make a super cool recipe today: Macaron Pie Crust! Yes this pie crust is made from macaron flour, which is nothing but ground up macaron shells.
During your macaron journey, you will most likely find yourself with batches that don’t turn out perfect, smooth, with the feet absolutely pristine. It’s part of it. And sometimes you just don’t want to eat the plain shells, or throw them out.
So I am coming up with some recipes to share with you for ideas on what to do with any extra macaron shells you may have laying around.
Full recipe:
Macaron Crust
4 tbsp butter melted, 56 grams
2 1/2 cups macaron flour 250 grams
Chocolate Filling
1 cup chopped chocolate or chocolate chips 170 grams
1 cups cream cheese softened (226 grams)
1 can sweetened condensed milk 396 grams
2 tbsp lemon juice
1 tsp vanilla extract
Notes:
Large pie pan: To make this recipe for a larger pan, such as a 10″, make 1.5x the amount of crust listed here.
Crust: You may need a bit more butter, in case the macaron shells you used were super dry. If the mixture isn’t clumping up together, add 1/2 tbsp more butter at a time and mix to incorporate, test to see if the mixture is clumping together, and then add more butter as needed.
Crust: Make sure the crust isn’t too thin, or it will break, and also make sure it’s very compact.
Macaron flour: After grinding the almond flour in the food processor, it can stay in an air tight container for up to 1 week in the fridge, or 1 to 2 months in the freezer.
Macaron shells: If you have macaron shells that didn’t work out well, you can always place them in the freezer for about 2 months, in an air tight container, and then use it to make macaron flour at any time that’s convenient. You don’t necessarily have to use up the shells right away after making them.
Tart pans: Remember to coat the pan with spray oil or lightly brushed oil if the pans you have are not non-stick.
Cheesecake filling: If you want to make a small amount of pies, and if you have leftover cheesecake filling, you can pipe it on the bottom of macaron shells. That’s what I did to the mini macarons you see decorating the pie. You could also simply pour them in small cups, and eat with a spoon like a chocolate cheesecake mousse.