Chocolate and lemon macarons
Ever wished you could get macarons right every time? It’s no easy task! We’ve tested several techniques and, at last, we’ve found the perfect recipe. First, to obtain smooth shells, you need a fine mixture. And for that, you need to sift the confectioners’ sugar and almond flour together using a very fine sieve. Second, leave the macarons for a few minutes to form a crust before putting them in the oven. Now you know the secret, it’s all up to you!
- 7 oz
- 7 oz
- 2.60 oz
- 2 drops
- 2.60 oz
- 1.60 oz
- 2.80 oz
Sweet productsBars of dark cooking chocolate0.40 oz powdered See the article
- 2 drops
- x 1
- 0.40 g
- x 2
- 4.20 oz
Dairy productsPDO Poitou-Charente Butter6.20 oz See the article
Sweet productsBars of dark cooking chocolate18 oz See the article
Dairy productsPDO Heavy Crème Fraîche0.50 oz See the article
- 1.80 oz
For classical shells : Sift the almond flour and confectioners’ sugar. Add the egg whites and yellow food coloring. Mix into a batter using a spatula.
Put the 73 g (2.6 oz) of egg whites in a mixing bowl. Put the water and sugar in a small pan and bring to the boil (118°C / 244°F). Whisk the egg whites until firm, using an electric whisk at maximum speed. Pour the cooked syrup over the egg white, continuing to whisk at maximum speed for two minutes.
Incorporate the Italian meringue into the colored batter, a little at a time. Mix with the spatula, in circular motions. The batter is ready when it is smooth and glossy. Transfer the macaron batter to a piping bag with an 8 mm (0.3 inch), smooth nozzle. Pipe the macarons onto parchment.
Preheat the oven to 150°C (300°F). Leave the macarons to air-dry for 30 minutes. Then, bake for 12 minutes. Leave to cool.
For chocolate shells : Sift the almond flour, confectioners’ sugar, and cocoa to obtain a fine texture. Whisk the egg whites until they form peaks. As they begin to stiffen, gradually add the sugar. Add the coloring drop by drop and mix gently with a spatula to obtain a uniform color.
Gradually sprinkle the dry mixture onto the egg whites and incorporate it with the spatula. Fill a piping bag with the mixture and pipe small macarons onto a baking sheet lined with parchment, ensuring they are well spaced out.
Preheat the oven to 150°C (300°F). Leave the macarons to air-dry for 20 minutes, so they form a crust. Then, bake for 12 minutes.
For the lemon cream: Zest the lemons. Place the zest in a mixing bowl and add the sugar. Add the lemon juice and the eggs and whisk. Cook the mixture over a bain-marie. Remove from the heat and allow to cool slightly before incorporating the butter, cut into pieces. Mix with a hand blender until the cream is uniform. Wrap the cream directly in plastic wrap and refrigerate.
For the chocolate ganache: Boil the milk and cream in a small pan. Off the heat, add the chocolate, broken into pieces, and stir until it has melted. Transfer to a container, cover with plastic wrap and leave to cool.