Ingredients
Macaron Shells
- 150 grams (5.3 ounces) almond flour
- 150 grams (5.3 ounces) powdered sugar
- 50 grams (1.8 ounces) egg white (1)
- 65 grams (2.3 ounces) water
- 150 grams (5.3 ounces) sugar
- 50 grams (1.8 ounces) egg white (2)
Mint Ganache
- 130 grams (4.6 ounces) 33% cream
- 110 grams (3.9 ounces) white chocolate
- 10 grams (0.35 ounces) cocoa butter
- 2 teaspoons mint paste
Lemon Curd
- 90 grams (3.2 ounces) lemon juice
- zest from 1 lemon
- 2 egg yolks
- 60 grams (2.1 ounces) sugar
- 1 teaspoon cornstarch
- 35 grams (1.2 ounces) butter
Equipment
- Mixing Bowls
You'll need a few mixing bowls for different components of this recipe. Glass, metal, or sturdy plastic will do the trick – just make sure they’re clean and dry!
- Stand Mixer
A stand mixer is essential for whipping up those perfect meringue peaks. If you don’t have one, a hand mixer can work too, but be prepared for a bit more elbow grease.
- Thermometer
Accuracy is key when it comes to sugar syrup. A digital or candy thermometer ensures your syrup reaches the needed 244F | 118C.
- Pastry Bags and Tips
For piping the macaron shells and filling, use pastry bags with round tips. Make sure to invest in good quality ones to keep your hands mess-free.
- Baking Sheets and Teflon Sheets
Teflon sheets are a great alternative to parchment paper and ensure even baking. Use heavy-duty baking sheets for the best results.
- Spatula
A strong, flexible spatula is perfect for folding ingredients together without deflating the batter.
- Sieve
A fine-mesh sieve helps in creating a smooth lemon curd by removing zest and any lumps.
Instructions
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Step 12
Servings
Variations
Faq
- How do I know when my meringue has reached stiff peaks?
Stiff peaks appear when the meringue holds its shape when you lift the beater. The peaks should stand tall without collapsing.
- Why are my macarons cracked after baking?
Cracked macarons can be due to a variety of reasons, such as not resting the piped batter long enough to form a crust or oven temperature being too high.
- Can I use gel food coloring for the macaron shells?
Yes, gel food coloring works well because it integrates smoothly into the batter without adding excess liquid, which can affect the consistency.
- What’s the best way to store macarons?
Store your macarons in an airtight container in the refrigerator. They actually taste better after sitting for a day as the flavors meld.
- How can I ensure my sugar syrup reaches exactly 244F | 118C?
Using a digital or candy thermometer is the best way. Keep a close eye on the temperature to avoid overheating or crystallizing the syrup.
- What’s the secret to achieving perfectly smooth macaron tops?
Properly sifting the almond flour and powdered sugar mixture and tapping the baking sheet after piping helps eliminate air bubbles and smooth the surface.