Here are my first macarons for the new year. Zesty, bright, happy with a little shot of booze. What's not to love?
I used ground lemon peel in the shells to boost the flavor. Lemon zest added zing to the rum buttercream filling. The result was an amped up version of regular lemon macarons. Just wondermmmmmful.
Lemon Peel Macarons with
Lemon Rum Buttercream Filling
For the Lemon Peel Shells:
I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.
- 90 grams egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 1 teaspoon ground lemon peel
- 110 Grams of almond flour*
- Yellow food coloring
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Sift the powdered sugar, almond flour and ground lemon peel together or pulse everything together briefly in a food processor. Make sure there are no large pieces.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/lemon peel mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a "flowing like lava" consistency. About halfway through add the food coloring.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size.
For the Lemon Rum filling:
- 1/4 stick butter room temperature
- 1/8 cup milk
- 1 tablespoon white rum
- Zest of one small lemon
- 2-3 cups powdered sugar
- Beat the butter, milk and rum with one cup of the powdered sugar.
- Mix the lemon zest in thoroughly.
- Add the remaining powdered sugar one cup at a time.
- Spoon the frosting in to a pastry bag fitted with a round tip.Stand it up in a tall glass and fill the bag.
- Pipe the filling onto one macaron shell and sandwich together with the other.