With their vibrant hues and inviting appearance,macaronsare more than just sweets; they are little gems of the pastry world. Thetastes ofmacarons can be varied, the version we present today is the lemon version: a timeless classic that always wins everyone over. Themacarons bring cheerfulness, are perfect for any occasion and can turn a simple moment into a feast for the palate.
Preparing them is an art, enjoying them an emotion. Let yourself be tempted by these little pastry masterpieces!
MACARON INGREDIENTS
- 165 g White Almond Flour
- 165 g Icing Sugar
- 150 g Castor Sugar
- 37 g Water
- 55 g Room Temperature Egg Whites
- 55 g Strawberry Puree
- Food Coloring (for best results we recommend using more colors)
To make the Italian meringue:
- 125 g Egg whites
- 250 g Sugar
- 50 ml Water
INGREDIENTS TO MAKE THE MACARON FILLING
For the filling, we suggest you prepare the lemonnamelaka:
- 100 g fresh whole milk
- Grated zest of 2 lemons
- 30 g glucose syrup
- 4 g gelatin sheets
- 200 g fresh cream
- 180 g white chocolate
Now let's prepare aItalian meringue.
- Pour the sugar and water into a deep saucepan: cook over low heat.
- With a food thermometer check the temperature: it should reach 121°C. While you are waiting for the temperature to rise, prepare the egg whites in a bowl.
- When the syrup is at 114°C whip the egg whites until stiff (for convenience we recommend using electric whips).
- When the temperature of the syrup has reached 121°C, lower the speed of the whips and pour half of the syrup into the stiffly beaten egg whites, then pour in by increasing the speed again. At this stage it is important not to disassemble the egg whites!
- Continue whipping until the meringue has cooled: it should be shiny and clear.
Now resume the mixture you prepared earlier.
- In three batches, stir the Italian meringue into the strawberry mixture. When the mixture is smooth and well blended, add a few drops of red food coloring.
- Use asac a poche to place the mixture in the silicone macarons mold and let it dry for a couple of hours at room temperature.
- Bake the macarons at 140° C for 10 to 15 minutes.
To make the filling, we leave you with our blog article dedicated to namelaka! A velvety Japanese cream similar to chocolate mousse (we also leave you our mousse recipe as an alternative).
Once you have prepared the filling, use asac a poche to spread a thin layer of cream. Combine the two sides of macarons and your colorful treats are finally ready to be served!
CURIOSITY
The macarons are typically French sweets, but in fact their origins go back to Italy. It was Catherine de' Medici who, in 1533 on the occasion of her marriage to the Duke of Orleans Henry II of France, commissioned an Italian pastry chef to prepare this dessert, thus contributing to its spread in France.
Initially, the macaron was very similar to a macaroon: it was composed of pairs of cookies (made with powdered almonds, sugar and egg whites), joined by a heart of jams, liqueurs or spices. The modern macaron, as we know it today, was defined in 1930 by Pierre Desfontaines in the famous Ladurée patisserie: the pastry chef had the idea of combining two fluffy, fluffy cookies with a delicious ganache cream. To this day, Ladurée's macarons are among the most renowned and sought-after!
The macaron is considered a symbol of French pastry despite its Italian origins, but its popularity has colored the windows of pastry shops all over the world!
Now that you have entered the fascinating world ofmacarons, with the recipe in your hands and their history in your heart, it's time to put your culinary art into practice. Make these colorful treats and share with us the joy of seeing your masterpieces come to life. We look forward to admiring your creations!"