Lemon Macarons with White Chocolate Buttercream
Recipe Adapted from Tartelette
Makes between 30 to 40 macarons
For the macarons shells:
90 gr egg whites (from about 3 egg)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
2 tablespoons lemon zest
1) For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
2) In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
3) Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon.
4) Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
5) Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
6) Sprinkle with the lemon zest. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size.
7) Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.
8) Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.
White Chocolate Buttercream
226g unsalted butter, softened
2 cups icing sugar
170g white chocolate (I used valhora white chocolate)
3-5 tablespoons whipping cream or half-and-half
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistancy). Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.