Wednesday, January 28, 2009

Luscious Lemon Cream Macarons

a little lemon extract, a little yellow coloring...

I'm playing around with spring/Easter flavors. Lemon is the perfect tea-time flavor, the ladies' flavor, the post-anything-clear-your-palette flavor. Its heavenly.


Followed Traveler's Lunchbox recipe below, using Wilton lemon-yellow coloring and lemon extract. Filled with vanilla buttercream, though next time will probably mix in some lemon curd.

Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)

- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings (vanilla, etc) and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week (although I just keep mine until I run out).

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