Sul Sul, Gerbits. Today I looked at my calendar and it said it was Easter. So I decided to feel festive, and become the Flower Bunny. My gosh, it is so warm in this outfit. But I look cute, so it doesn’t matter.
Today we are going to be making some lemon macarons. Because once again I wanted to remember my mom.
We are going to be using Rosanna Pansino’s recipe for Macarons. And I am going to be adding a few lemons. The results may be a little strange. But they are edible.
The recipe and her video will be in the description down below.
The filling for these macarons was just a simple boxed lemon pudding.
We are going to make macarons. Sift together the powdered sugar and the almond meal. Make sure that you discard any large chunks of almond so that you have a smooth batter. Whisk the two together until combined.
With your electric mixture, you are going to beat the egg whites until frothy. Which will be about 4 minutes. Continue beating. And slowly add your sugar 1 tablespoon at a time until soft peaks form, which is another 4 minutes. Rosanna says “do not beat to stiff peaks or you won’t get smooth cookies.”
Fold in the salt.
Now is the time you are going to add the lemon flavoring to the macarons. I added the juice to the egg whites and the zest to the almond powdered sugar mixture.
After I added the lemon’s I added yellow food coloring because I thought it needed a more vibrant color.
You are going to slowly add dry ingredients to your egg whites. With each addition, you will count to 20 and fold them in. Making sure to incorporate everything, and not lose the fluffiness from your egg whites. You will fold it between 60 – 80 times. You do not want to over mix it.
Line a baking sheet with parchment paper and if you are like me and DESPISE parchment paper, spray the parchment paper with non-stick spray. That way you don’t throw away many cookies.
Now for the messy part. You will spoon the batter into a decorating bag or a zip lock bag. Pipe 1-inch rounds about ¾ inch apart on your parchment paper.
You will want to tap the baking sheet to release any air bubbles and let it sit for an hour. So that it develops the well-known macaron skin.
Make sure that one of your oven racks is on the top third of the oven and preheat it to 300℉. Do not do what I did and place four cookie sheets into the oven at one time. These cookies take some time. And you have to understand that. Bake these cookies one cookie sheet at a time.
You are going to bake them for about 20 minutes. You know that they are done when they develop afoot.
You are going to let them cool completely on the pan.
Once they are cooled completely you can pipe your pudding into a bag and create your macarons.
Because I had four cookie sheets in the oven at one time. And because I did that the cookies did not come out the same way. Some of them had a little bit of a “foot.” Others were just lemon macaron chips.
But, on the bright side of this recipe. Everyone said that they liked the macaron chips a little bit more than they did the regular macarons. I was told that I found something new. Like how someone randomly made brownie brittle. I made lemon macaron chips.
So, I have figured out that if I want to make a macaron recipe that is a specific flavor I have to find it on Pinterest.
I hope you liked this very unique recipe. Make sure to like and subscribe for more recipes like this one in the future. Vadish, Dag Dag!
Show the original author some 💖💖💖 Rosanna Pansino
Printable version of this recipe: on the blog
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