Italian Macarons made with hot sugar syrup slowly drizzled into whipped egg whites to achieve its meringue. A candy thermometer or a Thermapen to monitor the temperature of the sugar syrup is necessary in making these meringues. Shells are colored by food gel, leaf green and violet. Lemon buttercream frosting and purchased lemon curd fill the cookies.
212 grams(1 –3/4 cups) almond flour-sifted
212 grams(1–3/4 cups) confectioner’s sugar, sifted
82 grams egg whites(1/4 cup + 1 1/2 tablespoons) room temperature
90 grams egg whites(1/4 cup + 2 tablespoons) room temperature
236 grams (1 – cup + 3 tablespoons) granulated sugar
158 grams (2/3 cup) water + pinch of sugar- 1/4 teaspoon
Lemon Buttercream Frosting
1/4 cup butter, softened
2 cups confectioner’s sugar
4 tablespoons whipping cream or half and half
1/2 teaspoon fresh lemon juice
1 drop yellow food gel
1/2 cup purchased lemon curd
In medium mixing bowl, whip butter and add confectioners sugar, half and half. Beat to mix throughly. Add lemon juice and food gel, stir to blend. Add more confectioner’s sugar if needed to make a smooth frosting.
Fill 2 piping bags with round tips. Fill one bag with lemon curd and the other with lemon buttercream. Pipe lemon curd in center of one cookie then pipe a buttercream around the lemon curd and edge of cookie. Sandwich cookies.