How amazing and awesome are these Lemon Curd Macarons! 🙂
This recipe is very impressive… a crunchy almond macaron shell filled with light, tart, sweet lemon curd.
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
12″ x 18″ (30 x 46 cm) baking sheet
112 grams (4 oz, 1 cup slivered) blanched almonds (whole, slivered or ground)
204 grams (1¾ cups) confectioner’s sugar
102 grams egg whites (about 3 large egg whites – save the yolks for the lemon curd)
51 grams (1/4 cup) granulated sugar
300˚F (275˚F convection) (150/135°C)
3 large egg yolks (saved from the macaron shells)
3 large eggs
1/2 cup (99 g) granulated sugar
1/2 cup (118 ml) lemon juice
4 teaspoons finely grated lemon zest
generous 1/4 teaspoon Kosher salt
9 tablespoons (128 g) unsalted butter
Please check out the May 2015 issue of the magazine.
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