Macarons are pretty challenging for me and there is definitely room for improvement. These were still melting in the mouth and disappeared in the blink of an eye.
Makes: 40 approximately
Preparation: 50 minutes (+ 30 minutes chilling)
Baking: 10 – 12 minutes
130g cream cheese
60g unsalted butter, softened
2 tablespoons icing sugar
2 tablespoons lemon juice
zest of 1 lemon
180 g almond meal
250 g icing sugar
150 g (approx. 3) egg whites, at room temperature
180 g caster sugar
yellow food colouring
- Beat the butter with sugar until smooth. Add the cream cheese and beat to combine. Add the lemon juice and lemon zest and fold. Transfer into a piping bag and refrigerate.
- Line three baking trays with baking paper.
- Sift the almond meal and icing sugar into a bowl twice.
- In a large bowl, whisk the egg whites with caster sugar until stiff and glossy and it forms stable peaks (it took me about 10 minutes). Make sure your meringue is stable enough or the macaron batter will be too runny.
- At this stage add the yellow food colouring and whisk until combined.
- Gradually, add the twice sifted almond mixture and fold through. Transfer the mixture into a piping bag with a plain nozzle and pipe 4 cm rounds onto the prepared trays, leaving gaps between them so they do not touch. If your mixture is thick enough they will not spread too much.
- With a slightly wet finger, smooth the top. Tap the baking trays to release any excess air and leave the macarons at room temperature for 30 minutes or until a skin forms. This step might take longer, depending on the room temperature and humidity. This prevents macarons from cracking so do not avoid or shorten this step.
- Preheat the oven to 130℃.
- After half an hour, gently check with your finger that a skin has formed, it should not be sticky when lightly touched.
- Bake for 10 – 12 minutes or until firm on the outside. Set aside to cool completely.
- Pair the shells up according to the size.
- Pipe the filling onto the flat side of half of the macarons and cover with the remaining shells and refrigerate before serving.