January is citrus love month, and I was honored when Junia asked me to be another co-host for the #citruslove event.
I was excited for this month’s citrusy theme. It’s timely and much needed after the sticky sweet holidays.
When everyone was brainstorming recipes for the event there were so many good ideas, it was hard to choose 1 item.
Eventually my time ran out and I needed to pick something fast.
After going through Pinterest and many of my cookbooks, macarons were the obvious choice.
Side note: I recently scored some awesome Bob’s Red Mill finely ground almond meal. I had no choice.
I often forget how delicious macrons truly are. They are fun to make too. They have so many different flavor options, but are sort of a challenge.
The shell recipe is just a basic macaron from my favorite macaron book, Mad About Macarons. I also added a bit of green food color, but need to add more next time!
This was the first time I made macarons and filled them with something other than buttercream. I never realized what I was missing out on.
I filled these macarons with a lemon lime curd. It is tangy, addictive, and adds the much needed tartness to the sweet macaron shells.
These macarons were no exception to the rule. I highly recommend waiting 1 day before eating them (warning: it’s impossible!). They taste so much better the longer you wait to eat them.
Lemon Lime Macarons
Lemon Lime Curd
recipe from Montecarte.ca
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1/4 cup fresh lime juice (about 3 large limes)
- 1 tbsp lemon zest (about 1/2 a lemon’s worth of zest)
- 1 tbsp lime zest (I used 1 lime’s worth of zest)
- 3/4 cup white sugar
- 1/2 cup (1 stick) butter at room temperature
- 3 large eggs
To Make the Curd:
- Zest then juice the lemons and the limes. Set aside.
- In a medium sized pot whisk together the sugar and butter until smooth and creamy.
- Whisk in the eggs until a uniform mixture.
- Whisk in the juice of the lemons and limes.
- Over medium love heat (I do 4 of 10 on an electric stove) stir the mixture with a wooden spoon. Do not stop stirring and do not let the mixture boil!
- The curd is done when it is thick enough to coat the spoon (it takes 7-10 minutes depending on your stove/pan).
- Remove from the heat and pour through a fine mesh sieve into a mason jar (makes about 2 cups of curd). The curd will stay edible for up to 2 weeks in the refrigerator – if it lasts that long.
- 110 grams egg whites (aged 5 days in the refrigerator then brought to room temperature before using)
- 72 grams caster sugar
- 132 grams ground almonds
- 198 grams powdered sugar
- green food coloring (optional) – powder or gel works best
To Make the Macarons:
- Line your baking sheets with parchment paper (I needed 3 cookie sheets).
- Sift together the ground almonds and powdered sugar into a large bowl. Remove the big lumps and mix together very well. Set aside.
- In your stand mixer (completely free of grease!) whisk the egg whites until foamy. Once foamy start slowly adding in the caster sugar. Continue to beat the egg whites until they form stiff and glossy peaks (the peaks should stand straight up). This is the time to add food coloring if you want it.
- Incorporate the egg whites into the dry mixture. This is the tricky step. I use my sturdy rubber spatula to mix everything to the right consistency, mix for no more than 5 minutes. It will be a uniform mixture that “ribbons” off the spatula.
- Once you have reached the proper consistency move the mixture to a piping bag.
- Pipe out the size of macarons you want. I made a variety of sizes. Leave space between each macaron, they will spread a bit.
- Once all the macarons are piped, take hold of the edge of the pan with both hands and slam it flat against the counter. Turn the pan 180 degrees and slam it against the counter again. Repeat with all of the pans.
- Let your macarons sit for about 20 minutes before you preheat the oven (they can sit for an hour).
- Once ready pre-heat the oven to 320 degrees Fahrenheit. Bake the trays 1 at a time (in the center of the oven) for 8-12 minutes, depending on their size.
- At 8 minutes you can check them by touching the tops – if they wobble they aren’t done. Give them 2 – 4 more minutes.
- Cool them on the baking tray then carefully peel off the parchment paper.
- Find a size match for each cookie. Flip one side up and the other down for each match. Fill a piping bag with the curd and squid a small round of curd onto each cookie. Top with the match, cover and place in the refrigerator until set, about 1 day. Enjoy!
Don’t forget to check out all the amazing co-hosts for #citruslove.
Amy – Elephant Eats