And, so, the quest continues.
I’m happy to report two things here.
First, I have not gained ten pounds, yet. Although I suspect that if I continue to bake batch after batch of macarons, in time, I might. This, dear, reader, is a risk that I’m prepared to take, but only on your behalf.
Second, lemon curd.
Fine, that’s not the most articulate reportage. Forgive me, I get a little excited when it comes to things like this.
Trying again, then, what I meant to say is this: should you decide that using your egg yolks to make ice cream isn’t for you, I’ve come up with a macaron variation that still manages to make good use of them: cookies lightly studded with lemon zest and sandwiched with lemon curd.
I make this lemon curd on the tart side, allowing its sharp edges to be mellowed out by the sweetness of the cookie. Of course, you can always add more sugar if you want something with a little less punch. Either way, you’re likely to have extra lemon curd, which can only be a good thing. It should keep for about 2 weeks in your refrigerator, if it lasts that long.
French Macarons with Lemon Curd
To make the macarons:
1 1/4 cups confectioner’s sugar
1 1/2 cups almond flour
3 egg whites
1/4 cup sugar
2 TBS lemon zest
Food coloring (optional)
Preheat oven to 300 degrees Fahrenheit.
Sift confectioners’ sugar into a bowl and whisk in the almond flour. Set aside.
Using a stand mixer, beat the egg whites until they’re foamy. Gradually add the granulated sugar, still whisking, until the whites reach medium soft peaks. If you’re using food coloring, add it the beaten egg whites, combining well.
Sprinkle half of the sugar-almond mixture over the beaten egg whites and fold until just incorporated. Then add the rest of the sugar almond mixture and the lemon zest, folding until everything is combined.
Transfer the batter to a pastry bag and pipe the mixture onto a parchment lined baking sheet. Each cookie should be 1.5″ in diameter and at least 1/2″ apart.
Allow the cookies to rest for at least 30 minutes, until they are no longer tacky when touched.
Bake, rotating halfway through, until macarons are slightly firm to the touch and can be lifted from the parchment, 20-25 minutes. Remove from the baking sheets and allow to cool completely.
To make the lemon curd:
3 egg yolks
2 lemons juiced and zested (1/4 cup of juice total)
3/4 cup sugar
4 TBS butter (1/2 stick), cut into 1 TBS pats and chilled
In a double boiler with simmering water, whisk together the egg yolks and sugar until the sugar has dissolved completely. Add in the lemon juice and zest, whisking constantly until the mixture has thickened, approximately 8-10 minutes. The mixture should be light yellow in color and coat the back of a spoon.
Remove the curd from the heat, and stir in the butter 1 TBS at a time, allowing the first TBS of butter to melt completely before adding the next one.
Move the curd into a clean container, placing plastic wrap directly on the surface in order to prevent a skin from forming. Refrigerate until you are ready to assemble the macaroons.
Makes approximately 1 cup
To assemble the macaroons: