I made a Lemon Curd Cake few days ago and had some lemon curd filling left. You know I’m not all about wastage so what did I do with the remaining leftover curd? I made Lemon Macarons of course!
I couldn’t think of a better pairing for the curd and my mind kept going back and forth with the passionfruit tangy macaron I had at Pierre Hermes. Their macarons are undoubtedly one of my favourites because they have many unique varieties that are not too sweet
Italian Meringue macarons are my go too. Macarons made by the Italian method involves boiling a sugar syrup to reach a certain temperature before mixing with the meringue. You have to multi task on this one. But if you have a stand mixer, it will make your job much easier. After doing both the French and Italian macaron methods, I find that the Italian method gives more room for error. And the best thing is you don’t have to age the eggs. The last thing you want happen is insufficient aged eggs if you happen to ” spoil or spill some”.
It’s a known fact that macarons are sweet in general. But the trick to cut that sweetness is to balance it with a little tart filling. Filling macarons with this luscious tangy Meyer lemon curd in this case helps to cut off and balance its overall sweetness. You get a burst of flavours in your mouth that will leave you happy for awhile
Lemon Curd can be used to make a variety of lemon desserts as well. If you love lemons, check out my other delicious recipes.
Other Lemon Curd Recipes you might love:
Lemon Curd Berry Cake ( Click this link for recipe):
Lemon Curd and Cherry Tart (Click this link for recipe):
Lemon Curd is really not that hard to make. This lemon curd recipe is foolproof and goes perfectly in between the layers of cake or macarons. Hope you like it!
Refreshing Lemon Curd
1/4 cup freshly squeezed lemon juice ( About 1 to 2 lemons)
2 tsp of grated lemon zest
4 egg yolks
1/3 cup castor sugar
1) Heat a saucepan of water till simmering
2) Place a bowl on top of the saucepan to create a double boiler
3) Add the above ingredients to the bowl and stir with a whisk until mixture thickens
4) When mixture is able to coat the back of a spoon or if it looks thick enough like curd, remove from heat and cool in fridge for 1-2 hours
5) When curd has set, place curd in a piping bag and fill the centre of the macarons. Be sure not to overfill as you’ll need to press the macarons together so if you fill it too full, the filling might spill over.
Italian Meringue Macarons ( Makes about 60 macaron shell or 30 completed Macarons)
-150g superfine ground almonds ( I use Phoon Huat’s superfine almonds)
-150g powdered sugar
-50g egg whites
-Gel food coloring (blue and yellow- I use Wilton Brand)
-110g granulated sugar ( For boiling) + 10g (For beating with egg whites first)
-55g egg whites
1. Sift together ground almonds, powdered sugar into a bowl. If your almonds are not fine enough, you can pulse it in a food processor for a few seconds.
2. Add in 50g of egg whites and mix until well combined. Add in gel coloring of your choice.
3. Place water and 110g sugar into a small saucepan over medium heat and attach a thermometer to it. Boil the sugar mixture.
4. Halfway through boiling the mixture, place 55g of egg whites into the bowl of your stand mixer and beat till frothy. Add in 10g of sugar and continue to beat on low until soft peaks form. If it reaches soft peaks before the sugar mixture reaches 240F, switch off the mixer.
5. When the sugar mixture reaches 240F, take the sugar syrup off the heat and slowly pour it into the egg whites. Continue to beat on medium high for 5-7 mins until the meringue is not hot to touch and the meringue is shiny with stiff peaks.
6. Add in 1/3 of the meringue to the ground almond mixture and mix it to lighten the mixture up. Add in food color at this stage.
7. Add in the rest of the meringue and fold until batter falls from spatula and forms a ribbon like pattern. Consistency should be like lava.
8. Pipe circles onto a non stick baking sheet of Silpat. Tap baking pan on the table top to get rid of air bubbles and flatten the peaks on the macarons. Use a toothpick to burst air bubbles that might form on the piped circle.
9. Let macarons rest and dry for 20-30mins until the macarons are dry to the touch.
10. Preheat oven to 150deg celcius or 300F. Bake for 12-13 minutes.
11. Let macarons cool completely before removing them from the baking paper.
12. If not piping immediately, store macarons in an airtight container at RT until ready to pipe. If you are piping the filling, pipe lemon curd into the centre of the macarons. Sandwich the macarons and let the flavors age in the fridge overnight. Macarons taste best the very next day.
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