Lemon Macaron

Overview

The filling is lemon cream filling, using the juice and zest of one lemon, mixed with 75 grams of whole egg liquid, 80 grams of caster sugar, 115 grams of butter and 60 grams of whipping cream. I added half a gelatine slice. It tastes good after cooling

Tags

• baking
• almond flour
• clear water
• egg white
• lemon filling
• protein powder
• yellow toner
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Mix almond powder and powdered sugar evenly and sift

   

2. 2 Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly

   

3. 3 Add egg white 2 to protein powder and 7 grams of caster sugar

   

4. 4 Use a whisk to beat until short right angles appear

   

5. 5 Add 7 grams of fine sugar to 11 grams of water and simmer over low heat until it reaches 118 degrees

   

6. 6 Pour in the beaten egg whites in 5 to 6 batches and beat at high speed to cool down. Do not let the whisk head get wet each time you pour it in

   

7. 7 Use a silicone knife to mix the tpt and egg white

   

8. 8 Take 1/3 of the meringue and pour it into the almond paste

   

9. 9 Press and mix evenly

   

10. 10 Add a little yellow coloring and mix well

    

11. 11 Add 1/3 of the meringue into the almond paste, mix evenly

    

12. 12 Add the last 1/3 of the meringue and continue to mix evenly

    

13. 13 .Put it into a piping bag

    

14. 14 Extrude evenly on the silicone pad

    

15. 15 Put it in the oven and turn on hot air circulation at 40 degrees to dry the skin

    

16. 16 Just don’t stick to your hands

    

17. 17 Place in the middle and lower racks of the oven and adjust to 130 degrees for 16 minutes

    

18. 18 The macarons should be cooled sufficiently before being demolded

    

19. 19 If not hollow, add lemon filling, seal and refrigerate overnight before serving

    

20. 20 Finished product