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Lemon Macarons

Lemon Macarons

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

Instructions

For the Macaron Shell,
  1. Sift icing sugar and almond powder together, set aside

French Meringue:
  1. In a clean bowl begin whisking egg whites
  2. When foamy gradually add sugar
  3. Whip to stiff peaks. Add Yellow colouring at soft peak stage if using

Macaronage:
  1. Fold the almond-icing sugar mix into the meringue gently until the batter flows in ribbons and settles within 10 seconds

Piping:
  1. Pipe 3–4 cm rounds on a silicone mat
  2. Tap the tray to remove air bubbles
  3. Rest for 30–40 minutes until a skin forms

Baking:
  1. Bake at 150°C for 14–16 minutes
  2. Cool completely before removing from tray

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

For the Assembly
  1. Pair macaron shells by size
  2. Pipe lemon curd onto one shell and sandwich with another
  3. Rest overnight in fridge for best texture
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