Lemon Macarons

Lemon Macarons

Refined French macarons crafted with MONIN Lemon Syrup for consistent citrus intensity and premium presentation. Reliable flavour balance enhances operational efficiency in professional kitchens. Ideal for patisseries, cafés, and catering businesses seeking signature desserts.

Ingredients

  • For the Lemon Curd:
  • In a bowl whisk together MONIN Lemon Syrup lemon juice eggs and yolks
  • Cook over a bain-marie or on low heat
  • whisking continuously until thickened (82–85°C)
  • Blend in Xanthana and strain if necessary
  • Add butter gradually until fully emulsified
  • Cool and refrigerate until set.

Preparation

  1. For the Macaron Shell, Preparation: Sift icing sugar and almond powder together, set aside
  2. French Meringue: In a clean bowl begin whisking egg whites
  3. When foamy gradually add sugar
  4. Whip to stiff peaks
  5. Add Yellow colouring at soft peak stage if using
  6. Macaronage: Fold the almond-icing sugar mix into the meringue gently until the batter flows in ribbons and settles within 10 seconds
  7. Piping: Pipe 3–4 cm rounds on a silicone mat
  8. Tap the tray to remove air bubbles
  9. Rest for 30–40 minutes until a skin forms
  10. Baking: Bake at 150°C for 14–16 minutes
  11. Cool completely before removing from tray
  12. For the Lemon Curd In a bowl, whisk together MONIN Lemon Syrup, lemon juice, eggs, and yolks
  13. Cook over a bain-marie or on low heat, whisking continuously until thickened (82–85°C)
  14. Blend in Xanthana and strain if necessary
  15. Add butter gradually until fully emulsified
  16. Cool and refrigerate until set
  17. For the Assembly Pair macaron shells by size
  18. Pipe lemon curd onto one shell and sandwich with another
  19. Rest overnight in fridge for best texture

French company