A day off should to be spent considered. And this a dear friend and me did last week. As my friend is as much passionated about baking as I am we decided to to a macaron marathon to compare two different recipes. One was the recipe of Pierre Hermè that I baked two weeks ago and the other one my friend get of the French grandmother of a friend.
Both recipes differs a lot from each other: the Hermé recipe contains more sugar and is made with an italian meringue. This makes the recipe more complicated, but it yields great macarons as well. The grandmothers recipe is very easy to prepare, but we struggeled with runny dough, cracks in the macaron shell and problems with the right baking time. Non of this happend with the Hermé recipe, we baked about 120 macaron shells with that recipe and each of them was perfect! And while the last time I pipe the macarons “free style” this time we used a template we place below the baking paper, so the macarons look now as similar as peas in a pod.
The macarons have a core of lemon curd which is surrounded by a dark pink ganache. The combination of lemon and raspberries is always a dream and the slight tartness of the fruits is the perfect contrast to the sweet shells! A beautiful and delicious treat!
Lemon Raspberry Macarons
- 150g finely grounded almonds
- 150g powdered sugar
- a bit yellow food colour
- 55g egg white (1)
- 150g sugar
- 35g Water
- 55g egg white(2)
- 170g raspberries
- 100g white chocolate, finely chopped
- 45g lemon juice
- 45g sugar
- 50g Egg
- 75g Butter
- zests of a lemon
For the Raspberry Ganache bring the raspberries to boil, then pass them through a sieve and heat the puree until boiling. Remove from the heat, stir in the chocolate and let it sit for 5 min, then stir again until all chocolate is dissolved. Place in the fridge for at least 1 hour.
Mix grounded almonds and powdered sugar in a food processor until very fine. Sieve the almonds through a fine sieve in a bowl and add food colour and egg white (1). Do NOT stir!
Now bring the sugar and water to boil, while whipping the egg white (2) to soft peaks. When the sugar syrup reach 118°C add it to the egg white while whipping. Continue whipping until the egg white cools to 50°C. Add the egg white to the almonds and egg white in the bowl and fold into the mixture. The mixture should be able to flow slowly from a spoon.
Pipe macarons with a diameter of 3,5 cm and let them dry for 30 min (important!). Their surface has to be dry to touch.
In the meantime prepare the lemon curd: Heat lemon juice with sugar, zestst and butter, until the butter melts. Mix egg yolk and egg and pour it through a sieve into the juice mixture. While stirring constantly heat the mixture until it thickens. Fill into glasses directly and keep them into the fridge until use.
Preheat the oven to 170°C.
Bake at 170°C (Convection mode) for about 12 min. Open the oven door after 8 and 10 min to remove steam from the oven.
To fill the macarons first pipe a ring of ganache at the rim of a macaron shell, then fill the middle with some curd and place a second macaron shell on top. Let them rest for 24 hours in the fridge before serving.