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Sunday, July 11, 2010

Strawberry Lemon Buttercream Macarons

makes 2 dozen macarons
macaron recipe adapated from
David Lebovitz

prep time: 35 min / cook time: 10-12 min

1 c powdered sugar
1/2 c
almond powder/meal
2 tbsp
strawberry powder
2 large egg whites, room temperature
5 tbsp granulated sugar
red food coloring, 5 drops

1/3 c butter, softened
1 c confectioners' sugar
3 tbsp lemon curd
yellow food coloring, 3 drops

• Preheat oven to 350˚F.

Line two baking sheets with parchment paper.
• Have a pastry bag with a plain tip (about 1/2 inch) ready.
* I used Ateco Plain Tip #806.
• In a blender or food processor, grind together the powdered sugar, almond powder/meal and strawberry powder so there are no lumps.
• Add red food coloring to the sugar and mix until combined.
* The red in the macaron will not be as bright as the sugar, so if you want a brighter red you will need to add more food coloring.
• In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape.
• While whipping, beat in the dyed granulated sugar until very stiff and firm, about 2 minutes.
• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.
• When the mixture is just smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag.
* Standing the bag in a tall glass helps if you're alone.
• Pipe the batter on the parchment-lined baking sheets in 1 inch circles (about 1 tablespoon each of batter), evenly spaced 1 inch apart.
* I piped out my macarons into 1 1/2 inch circles.
• Rap the baking sheet a few times firmly on the counter top to flatten the macarons.
• Bake for 10-12 minutes.
• Let cool completely then remove from baking sheet.

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy.
• Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
• Add lemon curd and continue beating on medium-low speed until smooth and creamy, about 5 minutes.
• Add yellow food coloring, beat until combined.

• Pair up macarons that are the same size.
• Spread lemon buttercream on one side of the macaron and then sandwich them together.

* You can pipe out the filling if you prefer.

• To help keep your macarons a consistent size, you can create a template on the computer and slip it under the parchment paper or draw out circles on the underside of the parchment in pencil.
This recipe did not use aged egg whites like most macaron recipes.
• I stacked two baking sheets when baking the macarons.
• If the macarons stick to the parchment paper after they have cooled, put a little bit of water between the baking sheet and parchment paper to help them come off more easily.
• Let macarons come to room temperature before serving. This doesn't take long, about 5 minutes.

Macarons can be stored up to 5 days in an airtight container.




Junglefrog said...

Gorgeous looking macarons!!

bubble and squeak said...

I love your frame-by-frame photo collage of all the steps!
Your macarons are gorgeously plump and they all have such great feet. Well done!

Sami and Addie said...

Thanks so much for the compliments Junglefrog and Bubble And Squeak!

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