With an almond shell infused with lemon, a rich lemon mascarpone filling, and a zesty lemon curd surprise inside, these lemon macarons are a burst of citrusy delight. Ideal for anyone who enjoys lemons!
Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged, at room temperature. 50g granulated sugar. Zest of 2 lemons. Yellow food coloring optional. 1 cup mascarpone cheese. 1/4 cup lemon curd. 2 tablespoons powdered sugar. 1 teaspoon lemon extract. Lemon zest for garnish optional.
Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Pour the mixture into a large bowl for mixing. Lightly beat the egg whites in a different mixing bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Gently fold the food coloring and lemon zest if using into the egg white mixture. Three parts of the almond flour and powdered sugar mixture should be carefully folded into the egg white mixture until a smooth, glossy batter is achieved. Take care not to let the batter deflate. Spoon the batter into a piping bag fitted with a circular tip. Leaving space between each macaron, pipe tiny rounds onto the baking sheet that has been prepared. To release any trapped air, tap the baking sheet several times against the counter. For the macarons to form a skin, let them sit at room temperature for 20 to 30 minutes. Bake for 15 to 18 minutes, or until the macarons are set and have feet, in a preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. As the macarons cool, get the filling ready. Mascarpone cheese, lemon curd, powdered sugar, and lemon extract should all be combined in a bowl. Blend until silky and thoroughly mixed. After cooling down, carefully take the macarons off of the parchment paper. Place identically sized macarons next to each other and pile a heaping dollop of lemon mascarpone filling between them. Not required: For an added touch of flavor and presentation, sprinkle some lemon zest over the assembled macarons. Before serving, let the macarons sit in the fridge for a minimum of twenty-four hours. This facilitates the blending of flavors and the improvement of texture. Present and savor your delightful Lemon Macarons filled with Lemon Curd and Lemon Mascarpone!
