As you all may know already, before Photography, I was actually studying to become a pastry chef. I studied at an international culinary school in Paris, and subsequently worked at a local pâtisserie, where I met my husband.
We both dream of one day opening up our own pastry shop here in California, and we trust that it will one day be a reality in God’s timing!
For now, we feel that it’s equally important to be wholly present for our children: something that is unfortunately incompatible with the work & time that would be necessary in running a full time business.
I usually don’t post recipes because it’s actually very tedious to do, but I thought I would post my recipe for homemade French macarons.
These Macarons are broken down into three elements:
1. Macaron Shell 2. Lemon Curd 3. Lemon Marmelade
You will need:
Kitchenaid stand mixer or electric handheld mixer
Parchment Paper or Silpat
Flat Baking Sheets
Large Fine Sieve / Sifter
Pastry round tip
For 30 Shells, or around 15 Macarons
150g powdered sugar, sifted
150g almond powder, sifted
60g egg whites
50g egg whites
150g sugar (extra fine)
Combine 150g of powdered sugar with 150g of almond powder. Sift the powders through a fine sieve to remove any lumps or irregularities into a large mixing bowl. Set aside.
For the Meringue: Measure 150g extra fine sugar and 35g water into a saucepan and heat until 117°C. Do not overheat.
While the syrup is heating, measure 132g of egg whites directly into your Kitchenaid Mixer Bowl or a separate large mixing bowl. Whisk the whites until soft peaks form.
When syrup is ready at 117°C, pour slowly into the whipped egg whites while the mixer is continuously whipping, on medium to high speed until peaks stiffen.
Continue whipping until the whites stabilize at 45°C. If you are adding food coloring to your shells, here is where you can do it. A couple of drops goes a long way.
Add 60g egg whites to the dry mixture of powdered sugar and almond powder that you sifted in the beginning.
Once the Meringue is whipped, slowly fold in a cup at a time into the almond flour / egg white mixture, taking care to continually fold and evenly mix using a rubber spatula. The consistency you are looking for is smooth, shiny, and flows like “magma.”
Prepare your baking sheets by covering them with parchment paper or using silpat.
Prepare a round 8mm pastry tip with a pastry bag. Fill the bag with batter and pipe out 1 inch rounds, 1 inch apart, in staggered rows onto your baking sheet.
Tap your baking sheet with piped rounds on the kitchen counter to get rid of air bubbles that may have formed in the mixing process.
Let rest 15 – 30 minutes.
Preheat your oven to 325°F. *
Bake for about 16 minutes, rotating your baking sheet halfway.*
Remove from oven & allow to cool down on cooling racks, transferring the parchment sheets.
* Temperature & Bake time will vary depending on your oven!
Meyer Lemon Marmalade
1-2 Meyer Lemons
1 in. fresh ginger
8 – 10 oz honey
16 oz Mason Jar
Wash and slice 1-2 Meyer Lemons
Peel and thinly slice fresh ginger
Place Lemons & Ginger in Mason Jar
Fill with honey
Place in refrigerator overnight
Remove lemons & grind in food processor (Do not finely purée)
Fill a small pot with 1-2 inches of water and place stove on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Measure egg yolks, sugar, lemon zest, lemon juice and salt into a heat-safe mixing bowl. Place your mixing bowl on top of your pot of simmering water and immediately begin whisking until completely blended, continuing to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd.
Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Refrigerate the curd for up to about 10 days.
Assembling Your Macarons
After your shells have baked and all of your fillings have set and cooled, set up your “garniture” station.
Remove your shells & match them two by two according to similar size and shape. Place them both rounded side down next to one another (one for the top, and one for the bottom, to be filled). This will make it easier for you to fill them efficiently.
Place your finished marmalade in in piping bag or simply use a small teaspoon to put a little within the center of your macaron shells.
Fill a piping bag with your lemon curd. Pipe a small amount around the marmalade.
Finish filling one side of each of the macaron shell pairs that you’ve prepared.
Place the top portion of the macaron shell onto the filled portion.
If you end up trying this recipe, I’d love to see how it turned out!
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