Lemon Curd Macarons

100

138

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

17m

Yield:

40 filled macarons

Chef Eddy's Lemon Curd Macarons are light and tender meringue-based cookies with a crisp shell with chewy center. Filled with sweetly tart homemade lemon curd for a bright bite in every cookie.

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Products Used

1 lb. Confectioners Powdered Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4.5 ounces (1 3/4 cups) almond flour or meal
7.5 ounces (2 cups minus 3 tablespoons) Dixie Crystals Confectioners Powdered Sugar
Pinch salt
4 ounces (1/2 cup) egg whites (no yolk traces)
1 ounce (2 tablespoons) Dixie Crystals Extra Fine Granulated Sugar
3-5 drops yellow food color in gel or paste form
Lemon Curd

Directions

Preheat oven to 325°F.
Macarons are best baked on silicone baking mats but parchment paper will also work. Either set aside 2-3 cookie sheets lined with silicone baking mats or lined with parchment paper.
Fit a pastry bag with a 1/2-inch (Ateco 806) plain round pastry tip and set aside.
Combine almond flour/meal, powdered sugar and salt in a food processor and mix until almond flour feels very fine. Set aside.
In a bowl whip egg whites and granulated sugar to very stiff peaks.
Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until batter is smooth but do not overmix to avoid making batter too runny. The batter should appear like thick pancake batter.
Fill pastry bag with filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will spread a little just after piping.
Allow macarons to sit at room temperature for 15 minutes before placing in the oven. However, if you notice that macarons are still spreading and not holding their shape place immediately in oven.
Bake for about 17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light brown color develop on the surface they are completely done.
Allow to cool on sheets they were baked on.
Flip half of macarons upside down and fill with lemon curd using same size pastry tip. Sandwich macaron and place in refrigerator.
Many people prefer to consume macarons that were filled the day before being served as they will become very moist and tender inside and yet crunchy on the outside.

Dixie Crystals Insight

Obtaining a perfect shiny and smooth surface at the first time of making these darling cookies can be a challenge. However, even if the outcome is not picture perfect they still will impress your friends. Make them a couple of times and you will master these before you know it. Chef Eddy highly recommends using a scale for optimum results.
For more macaron tips, read Chef Eddy's Tips for the Perfect French Macaron.

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