Lemon Mascarpone Macarons

• Produce

  • 1/2 Lemon, Zest of
  • 1/2 Lemon, Zest from
  • 1 Lemon pates de fruits, homemade or store-bought

• Refrigerated

  • 3 Egg whites, large

• Condiments

  • 4 1/8 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 8 3/4 oz Almond flour
  • 1 Gel food coloring, Yellow
  • 30 g Granulated sugar
  • 14 3/4 oz Powdered sugar
  • 4 1/8 cups Powdered sugar

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1 1/8 cup Butter, unsalted
  • 9 2/3 oz Mascarpone cheese

• Other

  • Gold edible glitter powder

Found on foodnouveau.com

Description

Ingredients

• 3 large egg whites, aged for at least 24 hours
• 4.4 oz [125 g] almond flour
• 7.4 oz [210 g] powdered sugar
• Zest of ½ lemon, very finely grated (using a Microplane is best)
• 30 g granulated sugar
• Yellow gel food coloring
• 1/2 cup [125 ml] unsalted butter, room temperature
• 4.8 oz [137 g] mascarpone cheese, room temperature (half a small container)
• 2 cups [500 ml] powdered sugar, sifted
• Finely grated zest from ½ lemon (1 loose tsp [5 ml])
• 2 tbsp [30 ml] freshly squeezed lemon juice, strained
• Lemon pâtes de fruits (homemade or store-bought)
• Sliced almonds
• Gold edible glitter powder

Directions

• To make the lemon and mascarpone filling: Cream the butter and mascarpone in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer to do so), then add the sifted powdered sugar. Beat at low speed to moisten the sugar, then increase the speed and beat until the sugar is well incorporated. Add the lemon zest and juice. Beat at high speed until the buttercream is light and fluffy. If the buttercream seems a bit loose, refrigerate it for 30 minutes to an hour before piping it into the macarons. Transfer to an airtight container and reserve until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
• To make the shells: Take the egg whites out of the refrigerator about an hour before making the macarons to return them to room temperature. Line two baking sheets with parchment paper. Slide macaron templates under the parchment paper, if using.
• Place the almond flour, powdered sugar, and lemon zest in the bowl of a food processor. Finely grind the two together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. After processing the powdered sugar and almond flour together, carefully sieve the mixture but keep any zest that doesn’t go through the sieve (you want that flavor in your macarons!). Reserve the almond/sugar/lemon zest mixture.
• In the bowl of a stand mixer, or a stainless steel or glass bowl if using a hand mixer, whisk the egg whites on medium/high speed for a minute or two, or until they are foamy. Add a tablespoon of the granulated sugar, continue beating, then add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in 5 or more drops yellow gel food coloring, depending on the shade you’re looking for. Delicately fold in the nuts/sugar mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.
• Pour the batter in a pastry bag fitted with a round ½-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. If desired, place one sliced almond on top of each shell. Let rest for 20 minutes or more before baking.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake the macarons, one sheet at a time, for 13 to 16 minutes, rotating the pan after 10 minutes.
• Let the shells cool completely to room temperature before, about an hour. Pair same sized shells together.
• To assemble the macarons: Pipe or spread some lemon mascarpone filling over half of the shells. If desired, tuck a small piece of lemon pâte de fruits in the center of the filling for an added surprise. Cover the filling with a second matching shell. If desired, brush the top of the macarons with gold edible glitter powder.
• Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Enjoy within the next three days for the best texture and flavor. Always bring the macarons back to room temperature before serving.
• Recipe Credit: Marie Asselin