Lemon Lingonberry Macarons – Recipe
I think I'm getting the hang of this macaron business.
I decided to try filling these macarons with some lingonberry jam I bought from Scandinavian Kitchen since I was also making skyr cake this weekend (recipe coming soon) and was in a Nordic kind of mood. Since lingonberries are on the tart and slightly bitter side, the jam was a perfect foil for the sweetness of the macaron, along with the zingy lemon buttercream I used to keep the jam filling in a neat little parcel inside.
This latest batch of macarons is certainly my best so far, and I think I'll only continue to improve. Macarons are, after all, mostly about technique. If you want to find out more about the (or rather, my personal) process of making macarons, check out my earlier post about making them, when I made ube (purple sweet potato) macarons. I'll post a slightly briefer method here, but still with all the important steps you need.
Ingredients for Macarons:
-3 large egg whites
- 50g caster sugar
-120g finely ground almonds/ almond flour, sifted with:
-200g icing sugar (if you can't get finely ground almonds, pop regular ground almonds with the icing sugar in the food processor for a little bit before sifting)
-a few drops pink food colouring paste
Method:
5) Pipe little round circles onto your baking trays, making sure to leave a couple of inches' gap between each
6) Pick up each baking sheet and drop them flat on the kitchen counter a few times to tap out any large air bubbles that might cause cracks later
Ingredients for Filling:
-125g unsalted butter, softened
-250g icing sugar
-1tbsp lemon juice
-a couple of drops of lemon extract (optional)
-a couple of drops of yellow food colouring (also optional)
-lingonberry jam
Method (Continued):
10) While your macarons cool, make the lemon buttercream by whipping everything except for the jam together until light and fluffy.
11) Take a macaron half and pipe a ring of buttercream around the edge, leaving a bit of space around the edges for the filling to squidge out a little. Put a tiny spoonful if jam in the centre, and place a second macaron half on top.
12) Ideally let your filled macarons stand overnight to let the filling set up a little so you can get a nice neat bite without everything squidging around. If you can't wait... go for it!
I decided to try filling these macarons with some lingonberry jam I bought from Scandinavian Kitchen since I was also making skyr cake this weekend (recipe coming soon) and was in a Nordic kind of mood. Since lingonberries are on the tart and slightly bitter side, the jam was a perfect foil for the sweetness of the macaron, along with the zingy lemon buttercream I used to keep the jam filling in a neat little parcel inside.
This latest batch of macarons is certainly my best so far, and I think I'll only continue to improve. Macarons are, after all, mostly about technique. If you want to find out more about the (or rather, my personal) process of making macarons, check out my earlier post about making them, when I made ube (purple sweet potato) macarons. I'll post a slightly briefer method here, but still with all the important steps you need.
Ingredients for Macarons:
-3 large egg whites
- 50g caster sugar
-120g finely ground almonds/ almond flour, sifted with:
-200g icing sugar (if you can't get finely ground almonds, pop regular ground almonds with the icing sugar in the food processor for a little bit before sifting)
-a few drops pink food colouring paste
Method:
1) Preheat the oven to 150 degrees C and line a couple of baking trays with nonstick baking paper (do not grease)
2) Whisk the egg whites until very stiff, and thoroughly whisk in the caster sugar
3) Whisk in the food colouring
4) Carefully fold in the sifted almond and sugar just until you get
a smooth, spoonable consistency that runs thickly off of the spatula
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| Mixing... |
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| Not quite there yet... |
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| There we go! |
6) Pick up each baking sheet and drop them flat on the kitchen counter a few times to tap out any large air bubbles that might cause cracks later
7) Leave to air-dry for 20-30 mins to form the shell
8) Bake for 15-20 min- this will depend on how our oven behaves, so check at 15mins first
9) Leave to cool completely before decorating and filling
Ingredients for Filling:
-125g unsalted butter, softened
-250g icing sugar
-1tbsp lemon juice
-a couple of drops of lemon extract (optional)
-a couple of drops of yellow food colouring (also optional)
-lingonberry jam
Method (Continued):
10) While your macarons cool, make the lemon buttercream by whipping everything except for the jam together until light and fluffy.
11) Take a macaron half and pipe a ring of buttercream around the edge, leaving a bit of space around the edges for the filling to squidge out a little. Put a tiny spoonful if jam in the centre, and place a second macaron half on top.
12) Ideally let your filled macarons stand overnight to let the filling set up a little so you can get a nice neat bite without everything squidging around. If you can't wait... go for it!
 |
| Yep, I couldn't wait. Would you? |
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