Raspberry Lemon Macaron - Bruno Albouze - THE REAL DEAL
Raspberry Lemon Macaron Recipe
There are 3 different methods to creating a proper meringue for macarons: the French, the Swiss and the Italian.
The French method macaron like at Lenôtre in Paris and is the most used in macaron recipes, because it results in the correct texture and taste for the French macaron. Though, they need more resting time before baking.
The Swiss method macaron consists in beating egg whites and sugar over a water-bath first. It achieves consistant and great results. However, a bit more challenging especially if made in large numbers.
The Italian method macaron like in Ladurée in Paris is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar. Known to be sweeter though and less obvious to bake. Great for large baches.
Cracking: an unfortunate and undesirable side effect in a macaron shell. Cracking seems to be caused by multiple issues, including: oily or wet almond meal, whipping the egg whites for too long or not enough, over-folding the dry ingredients into the meringue during the macaronage step, excessive moisture in the batter and skipping the drying step before baking; this allows cookie to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).
Makes 60 shells / 30 Macarons.
Note: Measuring by weight is far more accurate than measuring by volume.
1 cup + 1/8 cup (125g) almond meal, (preferably super fine), toasted*
1 3/4 cups (225g) powdered sugar.
3 ea. (100g) a couple of days old egg whites or previously frozen, at room temp
1/4 tsp (1g) tartar of cream or lemon juice (tartar of cream stabilizes the egg whites)
2 Tbsp (30g) super fine granulated sugar
*For colored macarons; add a few drops of food coloring into the meringue.
*The almond meal can be lightly toasted in a 210ºF (100ºC) for 30 min. Let cool completely and process with powdered sugar then. Since macaron hates excessive moisture, simply avoid making them at home if the humidity is too high or persistent.
In a food processor, blend almond and powdered sugar until it turns into a fine powder. Do not over process. Pass through a fine sieve. This almond-sugar mixture is called tant pour tant and can be made in advance – store in a dry and cool place; sealed.
In a stand mixer fitted with the whisk attachment, beat room egg whites with cream of tartar and one-third of the sugar on medium speed for 10 minutes. This allows the egg whites to catch as much air as possible without rushing them – when ready, increase the speed to high adding remaining sugar as it goes; it should take 30 seconds to form stiff peaks. Do not over whip. With a rubber spatula or plastic scraper, fold in the almond-sugar mixture until just combined. Finish folding and scraping down batter (macaroner) until it forms a ribon. Pipe out macaron onto 2 half baking trays lined with silicon mat or parchment paper; 30 shells per tray; 1.5 inch (3.8cm) diameter. The size of a baked macaron may vary but it should not go over 1.75 inch (4.5cm) in diameter.
Tapping sheets firmly against counter a couple of times to release air bubbles is optional. Let the cookies "dry" for 40 minutes before baking maybe more using the Freanch method. When the shell is dry to the touch; it’s ready. The drying step or resting time before baking allow cookies to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).
When it comes to baking macarons, there is no doubt that a convection oven remains the best option. The increased air flow means that more heat gets into your cookies so it bakes quicker and more evenly.
If using a convection oven:
Preheat oven to 300ºF (150ºC) and bake for 12 to 15 minutes.
If using a conventional oven:
Preheat oven to 285ºF (145ºC) and bake for 18 to 22 minutes.
Bake 1 sheet of macarons at a time.
Freeze dried raspberries, turned into powder
Lemon and lime zest.
Method: Sift over the just baked macaron shells the freeze dried raspberry powder. Add zests. Let cool completely before the final assembly.
1 Tbsp (15ml) water
7.5 ounces (220g) fresh raspberry
0.6 cup (125g) sugar
2 tsp (10ml) lemon juice.
Cream Cheese Mixture
4 ounces (120g) cream cheese, at room temp
2 Tbsp (30g) butter, softened
3.3 ounces (100g) raspberry jam
1 Tbsp (10g) lemon confit, cut into fine brunoise. Or, use 2 lemon zest instead.
Heat up raspberries, water and sugar. Blend well and bring to boil and let simmer for about 30 minutes; it will thicken. Add lemon juice and transfert into a small container, cover with a plastic wrap in contact and chill; up for a month.
Beat cream cheese and the softened butter together until smooth. Add the chilled raspberry jam (3.3 ounces/100g) and season to taste with the lemon confit.
Spread the bottom macaron shells with a thin layer of raspberry jam and top with the raspberry lemon cream cheese filling.
A finished macaron should weigh ≈ 0.7/0.8 ounces / 20/25 grams.
For best results, refrigerate filled macarons on a tray; covered but not too tight. That way the shells can absorb the filling and become softer for at least 12 hours. Once chilled, re-arrange them standing up for longer storage; covered. They will stay good for about 5 days at most. Macarons withstand freezing very well though. Store macarons with or without filling in an airtight container, then freeze for up to 3 months.
Lemon Confit Recipe: Click Here
Posted on 03/16/2017 at 07:53:00 AM