Today I made Lemon Macaron using Gam's recipe
This is the recipe: (I made the triple of recipe)Lemon Macaron
35 g Almond meal
50 g Icing sugar
7 g Caster sugar
25 g Egg whites
Yellow colour
1. Sieve the almond meal and icing sugar into a mixing bowl. Make sure the mixture is lump-free.
2. Beat the egg whites using an electrical mixer with a whisk attachment at high speed until you can see a line made by the whisk going round. Then add in the sugar while the mixer is at medium speed. Make a stiff meringue.
3. Fold the meringue into the dry sieved ingredients. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing. Taking care not to overfold it, as normal meringue are very delicate.
4.Pipe the mixture onto a silpat with a no. 5 plain tube into 1 inch balls. If the mixture is too thick, you’ll see a tip sticking up from the balls (from where you piped them) even after you finish piping the last row. If this happens, give the tray a little tap so that you’ll get a nice smooth surface.
5. Leave the piped macaron cookies out to form a skin before baking them at 140 degrees Celsius in a deck oven for approximately 14-16 minutes. When totally cooled, sandwich two cookies together with the filling.
Lemon Jam Filling
150 g Lemon flesh
60 g Caster sugar
50 ml Water
1 Lemon zest
Boil all ingredients together, then simmer it until the sauce become thick. ( I put the lemon juice too..maybe because of this, my jam was very sour)
My god...this time I took it out from the oven too early...I saw its feets were collapsing...T_T And the bottom was still a bit wet...so I put it back in the oven for a few minute.
Putting Jam. Because the lemon jam was very sour..so I didn't put much...It ended up with Macarons that can't see the filling...haha...
Finish products were not bad as I thought...still looks nice (I tried to think that ;p)
It is very sweet and very sour macaron...I will try to find a new filling recipe which is milder than this one.
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