Pierre Herme French Macarons with Lemon Curd
French Macarons with Lemon Curd
In this recipe, I wanted a very white macaron, so I added a few drops of Wilton’s White White food coloring into the whipped eggwhites and boiled sugar .
- 300 grams ground almonds or almond flour (I use Bob’s Red Mill)
- 300 grams confectioners sugar
- 110 grams ‘liquefied’ egg whites (liquefy by first measuring the grams, cover with clingwrap – pierce a few times and set in the refrigerator for 3-5 days.)
- 300 grams sugar
- 75 grams water
- 110 grams ‘liquefied egg whites’
Sift or place in food processor the confectioner sugar and almond flour – pulse a few times to blend – pour into a large bowl. Add your food coloring to the first batch of 110g liquefied egg whites and pour over the confectioner sugar and almond flour, but do not stir.
Using your electric mixer, whip your second batch of liquefied egg whites while you simultaneously bring the water and sugar to a boil until it reaches 250F and slowly pour into your now stiff egg whites until soft, glossy peaks form. (Visualize Italian meringue). Allow the meringue to cool and then fold into the almond/egg whites – you want to fold until shiny and lava like.
Spoon the batter into a piping bag fitted with a plain nozzle.
Rap the baking sheets a few times on the counter to remove potential air bubbles. Let dry out for about 30 minutes until a skin forms. When you touch the macaron and it is no longer sticky.
Preheat your oven, I use a TruConvection oven and set it at 290 F. If you are using a conventional oven, 325F (you’ll need to experiment with your oven a few tries, but you do not want to brown your macarons.) Bake for 10-12 minutes. Take out of the oven and slide the shells onto a work surface to cool.
For the Lemon Curd, I used the recipe from Food and Wine. Delicious. I recommend chilling for several hours as the curd quickly becomes a challenge to manage.
- 3 large egg yolks
- 1/2 cup confectioners’ sugar
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 4 tablespoons unsalted butter, at room temperature
In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners’ sugar, lemon juice and zest.
Cook over moderately low heat, whisking constantly, until thickened and an instant-read thermometer inserted in the curd registers 180°, about 10 minutes. Remove from the heat and whisk in the butter. Strain the curd into a heatproof bowl. Press a sheet of plastic wrap directly onto the surface and refrigerate until chilled.
If you are going to make French Macarons, you must get your copy of Pierre Herme’s book. He’s the master! Pierre Herme’s book MACARONS. It was recently translated from French into English – I was thrilled.