Citrus macarons
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 50 cakes
Complexity: easily
Quantity: 50 cakes
Charming almond macarons with a citrus filling will be the perfect addition to any celebration or tea party. Their exquisite flavor is sure to please, and you can't go wrong with serving these treats to your guests. Citrus macarons can be made in three colors: green, orange, and yellow, by adding lime, orange, and lemon extracts to each portion of almond dough, respectively. It's best to use silicone mats for baking; they'll rise more evenly. Glue the two halves together with lime, orange, or lemon curd or jam, and enjoy the crisp, airy texture of this classic French dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups powdered sugar
- 1 cup finely ground almond flour
- Whites of 3 large eggs, room temperature
- 1/4 tsp cream of tartar
- A pinch of salt
- 1/4 cup superfine sugar
- 4 drops green, orange, or yellow gel food coloring
- 3/4 tsp pure lime, lemon, or orange extract
- 3/4 tbsp. citrus curd or jam
We recommend
Recipes with similar ingredients: almond flour, powdered sugar, cream of tartar, eggs, Orange jam
Cooking the dish according to the recipe:
- Preheat the oven to 160°C (or 150°C if using a convection oven). Line 3 baking sheets with silicone baking mats. Sift the powdered sugar into a large bowl. Stir in the almond flour.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt on medium speed until foamy, about 1 minute. Increase the speed to medium-high and gradually beat in the superfine sugar until the mixture is stiff and glossy, about 2-2.5 minutes more. Add the food coloring and extract for the last 15 seconds of beating.
- Using a silicone spatula, fold the egg white mixture into the almond mixture, rotating the bowl a quarter turn and folding the dough. Continue folding and turning the bowl, scraping down the sides, until the dough is smooth and runs off the spatula in a wide ribbon, about 2 minutes (about 60 folds).
- Transfer the batter to a pastry bag fitted with a 0.5 cm round tip. Holding the bag perpendicular and 1 cm above the prepared baking sheets, pipe 3 cm circles (30-35 per baking sheet). Tap the baking sheets firmly on the counter twice to release any air bubbles. Let sit at room temperature until the batter is dry on the surface, about 30-40 minutes, depending on the humidity.
- Place the baking sheet with the macarons on another baking sheet (the double baking sheet protects the cookies from the heat). Bake, rotating the baking sheet halfway through, until the tops of the cookies are shiny and risen 0.3 cm (1/4 inch) above the surface, forming a "stem," about 20 minutes. Transfer the top baking sheet to a wire rack and cool completely.
- Repeat the same process with the remaining two batches of macarons, baking them on a double baking sheet. Brush the macarons with citrus curd or jam and pinch the two halves together. The cake will be crispy on top. For a softer texture, stick them together and let them rest for 4-12 hours before serving..
Categories:
recipe / Mixer / Festive dishes / March 8 / Desserts / Cakes / Food Network - recipes / French cuisine
Similar recipes
