Oh-So-French Lemon Macaron Recipe
Serving Size / Yield
- 1½ cups Ground Almond
- 1¼ cups Confectioner's Sugar
- 3 Egg Whites, whisked
- ½ tsp Lemon Juice or Lemon Extract
- ¼ tsp Salt
- ¼ cup Sugar
- 1½ tsp Lemon Zest
- 3-4 drops Yellow Food Coloring
- 2 cup Lemon Curd, room temperature
- 2 cup Whipping Cream, cold
Line 3 cookie sheets with parchment paper and liberally grease with cooking spray. Place aside, and mix the ground cashews with the confectionery sugar in a small bowl. Place aside.
In a stand mixer, combine the egg whites, lemon juice, food coloring and salt. Beat on medium-high speed until it becomes frothy. Slowly add the regular sugar, and increase speed to high. Beat until soft peaks form. Fold in the almond/confectioner's sugar mixture and the lemon zest.
Fill the mixture into a large pastry bag fitted with a 1/2 inch round tip. Pipe into 2-inch circled on the readied cookie sheets, ensuring to leave an inch or two in between. Allow to sit for 30 minutes.
In the meantime, whisk the lemon curd with the whipping cream until the mix forms soft peaks. Refrigerate immediately.
Bake a sheet at a time for approximately 10 minutes or until set. Cool for about 10 minutes before peeling from parchment paper.
Fill cooled macarons with whipped lemon curd and heavy cream mixture. Serve chilled.