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Lemon Macarons with Italian Meringue
Lemon Macarons with Italian Meringue

Before you jump to Lemon Macarons with Italian Meringue recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active participation. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going much more green.

Changing light bulbs is actually as good an area to start as any. Naturally you shouldn’t confine this to merely the cooking area. The typical light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more in the beginning, but they last ten times longer, and use much less electricity. Changing the light bulbs would likely keep a great deal of bulbs out of the landfills, and that is good. Together with different light bulbs, you need to learn to leave the lights off when they are not needed. In the kitchen is where you’ll regularly find members of a family, and often the lights usually are not turned off until the last person goes to bed. Of course this also happens in some other rooms, not just the kitchen. Make a routine of having the lights on only when they are required, and you’ll be surprised at the amount of electricity you save.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is something we can all do, without difficulty. It’s about being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to lemon macarons with italian meringue recipe. To cook lemon macarons with italian meringue you only need 7 ingredients and 44 steps. Here is how you cook it.

The ingredients needed to prepare Lemon Macarons with Italian Meringue:
  1. Prepare 64 grams Almond flour
  2. Prepare 60 grams Powdered sugar
  3. You need 22 grams Egg white ①
  4. Prepare 1 Yellow food coloring (lemon yellow & golden yellow or egg yellow)
  5. Provide 60 grams ★Granulated sugar
  6. Prepare 15 ml ★Water
  7. Get 22 grams Egg white ②
Steps to make Lemon Macarons with Italian Meringue:
  1. Prepare the Lemon curdthe day before. Add 20 g of almond powder (not listed in the ingredients list) on the next day, and mix in advance.
  2. If the almond flour is humid or damp, sift it and put in a 250°F/120°C oven for about 2 to 3 minutes until it is dry.
  3. Use a 4 cm diameter round mold and draw 24 rounds on a parchment paper. (This will be the guide when squeezing out the batter.)
  4. Line a baking sheet with the parchment paper from Step 3 and place another parchment paper over it.
  5. Prepare a whisk, piping bag with a round tip (1 cm), thermometer and other tools you need. (Be prepared so that you can work fast.)
  6. Measure all ingredients precisely and be prepared. Bring the egg white to room temperature.
  7. Combine almond flour and powdered sugar together, put them in a blender and pulse 10 times. (This is to make the rough powder fine. Pulsing too much will bring out the oil from the ingredients, so be careful.)
  8. Sift the powder from Step 7 twice using a rough sieve. (You will not be able to sift the almond flour if the sieve is too fine.) Remove any rough powder.
  9. Add 3-5 drops of lemon yellow food coloring and 1-2 drops of egg yellow food coloring to egg white① and mix. (Let the color be a little bit deeper than your desired color.)
  10. Put the almond flour and powdered sugar mixture into a bowl, and add the egg white from Step 9. (Just pour the egg white in and don't mix at this point.)
  11. Set a rack in the middle of the oven. Place another rack above with an empty baking sheet (to prevent browning), and preheat the oven to 350°F/180°C.
  12. Put the ★ water and granulated sugar in a small pan, and heat up over medium heat.
  13. When the temperature of the syrup from Step 12 becomes 230°F/110°C, start whisking egg white ② on high speed. (Whip up well until soft peak forms)
  14. When the syrup temperature becomes 240°F/115°C, pour the syrup into the bowl with egg white little at a time. (Keep whipping the egg white on low speed while adding.)
  15. After adding the syrup, continue whipping the egg white on high speed, until the egg white temperature becomes 122°F/50°C. The Italian meringue is ready.
  16. Put 1/3 of the meringue into the bowl from Step 10 and mix well quickly using a spatula.
  17. Mix well like pressing the spatula to the bottom of the bowl. (This is to melt the powdered sugar completely with the warm meringue.)
  18. Add the rest of the meringue and scoop up the mixture with the spatula from the bottom of the bowl to make the macaronage. (Gently mix while rotating the bowl.)
  19. When the mixture becomes shiny and the batter drips from the spatula like a ribbon, the batter is ready.
  20. Pour the batter into the piping bag.
  21. Squeeze out the batter into 24 rounds of 4 cm in diameter. (The batter will spread out after squeezing. The point here is to squeeze out the batter to be a little bit smaller.
  22. Tap the baking sheet on the working board twice to eliminate air pockets, and poke small bubbles using a tooth pick. (If you don't eliminate air pockets, it might break or lose the shape.)
  23. Remove the lower parchment paper with the round drawing, and let the batter dry for about 30 minutes. (Leave the batter to dry a little longer when making this on a humid day.
  24. Touch the surface of the batter, and if the batter does not stick to your finger, it is ready to bake. If you don't let the batter dry well, the surface might crack.
  25. Bake in a 350°F/180°C oven for 12 minutes. Open the oven after baking for 5 minutes and 8 minutes to release humidity. (Turn around the baking sheet on the way while baking.)
  26. When you touch the side of the shell and it feels hard, and the shell does not stick to the parchment paper when removed from the paper, then it is ready.
  27. After removing the shells from the oven, pour 1 teaspoon of water under each corner of the parchment paper. (The steam will allow you to easily remove the parchment paper from the cooking sheet.)
  28. Remove the parchment paper from the baking sheet quickly, with the shells still attached, onto a table or a counter. (The shells will continue to bake if you keep them on the baking sheet.)
  29. When the shells cool down, remove them from the parchment paper and transfer them onto a rack to cool completely. (Turn over half of the shells before squeezing on the filling.)
  30. Squeeze out the lemon curd from Step 1 onto 12 pieces of the shells. Squeeze out plenty of filling!
  31. Place the remaining shells on and then they are ready. If you store them in a air tight container and keep them in the refrigerator they'll be good to enjoy for about 3 days. Bring them to room temperature before eating.
  32. This is a cross-section of the macaron. If you're careful with the temperature of the oven you won't get any air pockets and the shells should rise quite nicely.
  33. If you let them sit in the refrigerator for 2 days, the shell will become moist and soft, and the lemon flavor will become more soft and mild.
  34. You can store the lemon curdin the refrigerator if you have any leftover.
  35. To store the macarons long: Wrap each macaron in plastic wrap, store them in a air tight container or zip bag and store in the freezer. (You can store them for few months.)
  36. Put egg white in a container, cover with a plastic wrap, poke some holes in the plastic wrap and let it sit in the refrigerator for 1-2 weeks before using for best results.
  37. I put 2-3 egg whites each in a container, wrapped tightly with plastic wrap and aluminum foil and stored them in the freezer. Transfer them to the refrigerator few days before making this recipe.
  38. Try to use powdered sugar which does not include cornstarch. If you don't have any, put granulated sugar through a blender and make it into powdered sugar. (To be continued.→)
  39. When making powdered sugar from granulated sugar, continue blending until the texture becomes fluffy beyond becoming fine. (To be continued.→)
  40. Make sure not to blend for too long at one time, because this will be a burden on the motor. Use the blender while pausing between each blending. (To be continued.→)
  41. If the granulated sugar hasn't been properly made into powdered, the shell cracks like in the picture, so be careful!
  42. I have increased the amount of almond flour from the original recipe by 4 g. (This refers to the process of removing the rough powder when sifting.)
  43. When making this on a humid day, use a dehumidifier in the kitchen and keep the humidity level to be about 35%, then this will be easier to make.
  44. This recipe works best with an American type gas oven, so adjust the humidity and baking time when using a Japanese electric type oven.

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