Lemon Raspberry Macaron Recipe!

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Lemon Raspberry Macaron Laduree Recipe

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Thought Macaron Mondays had ended last week? So did I… until I made some more!

I had intended just to make lemon macarons when it hit me as the meringue was whipping… what if I added… raspberry! *evil laugh*. I did. And it was good.

Lemon Raspberry Macaron Laduree Recipe

Time for the recipe.
It’s from this fabulous book: Laduree: The Sweet Recipes.  Let’s get started. 
Three recipes today: The macaron shells, the lemon filling, and the raspberry filling.
GET THE PRINTABLE RECIPE HERE


Materials needed:

• silicone spatula (I use this one)

• parchment paper or silat (I like this silpat made in France)

• electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )

• a food scale (yes, you need this. I use this one)

• a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 

• Food coloring (the gels or dry powder works best, not the liquid store stuff)

• A macaron template (either make one or get one here or here. It makes piping easier)
• food processor (for the cream filling, I use this one)

Laduree Macaron shell Recipe

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3^rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Lemon Filling Recipe
Ingredients

• 160g granulated sugar
• zest of 1 lemon, grated (approx. 5 grams)
• 5g cornstarch (cornflour)
• 3 whole eggs
• 110mL lemon juice (use fresh lemon juice)
• 235g butter, softened

Directions
1. Prepare the lemon cream one day in advance.

2. In a bowl, mix together the sugar and lemon zest. Then add the cornstarch.

3. Add the eggs one at a time and then the lemon juice.

4. Pour this mixture into a saucepan and cook over low heat, stirring with a spatula until it simmers, allowing the cream to thicken.

5. Remove from heat.

6. Allow the cream to cool slightly for approx. 10 minutes so that is hot but not scalding (approx. 140 degrees Fahrenheit).  (Now, if you got egg white chunks in it like I did one time, just strain the lemon mixture before adding the butter).

7. Add the softened butter.

8. In a blender or food processor, blend the butter and cream together until mixed. 

9. Keep in airtight container for minimum of 12 hours so that the cream may become firm.


Raspberry Filling Recipe
Ready for this recipe: go buy seedless raspberry jam. Done!


Filling the cookie shells:
1. On one side of the cookie shell, fill one-half of the shell with lemon cream.  On the other cookie shell, fill one-half the shell with raspberry jam.  Twist the two shells together to get them to stick. 


2. Let cookies rest in the fridge for a minimum of 12 hours but preferably 24 hours.  This allows the “macaronnage” to occur. (basically, the ingredients all soak in together and make the cookie taste amazing!).

Lemon Raspberry Macaron Laduree Recipe

Lemon Raspberry Macaron Laduree Recipe

This is the end of Macaron Mondays (for now).  To check out my other macaron recipes, either click on the “recipe” link above or the macaron link below!

written at http://peoniesandorangeblossoms.blogspot.com
 I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  Tickle my Tastebuds Tuesday,  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Feathered Nest Fridays at French Country Cottage,   Home Sweet Home at the Charm of Home, G’day Saturdays at Natasha in Oz Sunday Best Showcase at Twigg Studios.and worthwhile Wednesdays! Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

This post was featured at The Scoop!, Tickle my Tastebud Tuesday’s feature at A Kitchen Hoor’s Adventure, and Do Tell Tuesday at Diane;s Vintage zest!  Thank you all for the features!