Steps to Make Homemade Lemon Macarons with Italian Meringue

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Before you jump to Lemon Macarons with Italian Meringue recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won't be able to correct the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, mainly by making your cooking area more green.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. It is pretty easy to live green, after all. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to lemon macarons with italian meringue recipe. You can have lemon macarons with italian meringue using 7 ingredients and 44 steps. Here is how you do it.

The ingredients needed to prepare Lemon Macarons with Italian Meringue :

• Use 64 grams of Almond flour.
• Take 60 grams of Powdered sugar.
• Provide 22 grams of Egg white ①.
• Use 1 of Yellow food coloring (lemon yellow & golden yellow or egg yellow).
• Provide 60 grams of ★Granulated sugar.
• Get 15 ml of ★Water.
• Get 22 grams of Egg white ②.

Steps to make Lemon Macarons with Italian Meringue :

• Prepare the Lemon curdthe day before. Add 20 g of almond powder (not listed in the ingredients list) on the next day, and mix in advance.
• If the almond flour is humid or damp, sift it and put in a 250°F/120°C oven for about 2 to 3 minutes until it is dry.
• Use a 4 cm diameter round mold and draw 24 rounds on a parchment paper. (This will be the guide when squeezing out the batter.)
• Line a baking sheet with the parchment paper from Step 3 and place another parchment paper over it.
• Prepare a whisk, piping bag with a round tip (1 cm), thermometer and other tools you need. (Be prepared so that you can work fast.)
• Measure all ingredients precisely and be prepared. Bring the egg white to room temperature.
• Combine almond flour and powdered sugar together, put them in a blender and pulse 10 times. (This is to make the rough powder fine. Pulsing too much will bring out the oil from the ingredients, so be careful.)
• Sift the powder from Step 7 twice using a rough sieve. (You will not be able to sift the almond flour if the sieve is too fine.) Remove any rough powder.
• Add 3-5 drops of lemon yellow food coloring and 1-2 drops of egg yellow food coloring to egg white① and mix. (Let the color be a little bit deeper than your desired color.)
• Put the almond flour and powdered sugar mixture into a bowl, and add the egg white from Step 9. (Just pour the egg white in and don't mix at this point.)
• Set a rack in the middle of the oven. Place another rack above with an empty baking sheet (to prevent browning), and preheat the oven to 350°F/180°C.
• Put the ★ water and granulated sugar in a small pan, and heat up over medium heat.
• When the temperature of the syrup from Step 12 becomes 230°F/110°C, start whisking egg white ② on high speed. (Whip up well until soft peak forms)
• When the syrup temperature becomes 240°F/115°C, pour the syrup into the bowl with egg white little at a time. (Keep whipping the egg white on low speed while adding.)
• After adding the syrup, continue whipping the egg white on high speed, until the egg white temperature becomes 122°F/50°C. The Italian meringue is ready.
• Put 1/3 of the meringue into the bowl from Step 10 and mix well quickly using a spatula.
• Mix well like pressing the spatula to the bottom of the bowl. (This is to melt the powdered sugar completely with the warm meringue.)
• Add the rest of the meringue and scoop up the mixture with the spatula from the bottom of the bowl to make the macaronage. (Gently mix while rotating the bowl.)
• When the mixture becomes shiny and the batter drips from the spatula like a ribbon, the batter is ready.
• Pour the batter into the piping bag.
• Squeeze out the batter into 24 rounds of 4 cm in diameter. (The batter will spread out after squeezing. The point here is to squeeze out the batter to be a little bit smaller.
• Tap the baking sheet on the working board twice to eliminate air pockets, and poke small bubbles using a tooth pick. (If you don't eliminate air pockets, it might break or lose the shape.)
• Remove the lower parchment paper with the round drawing, and let the batter dry for about 30 minutes. (Leave the batter to dry a little longer when making this on a humid day.
• Touch the surface of the batter, and if the batter does not stick to your finger, it is ready to bake. If you don't let the batter dry well, the surface might crack.
• Bake in a 350°F/180°C oven for 12 minutes. Open the oven after baking for 5 minutes and 8 minutes to release humidity. (Turn around the baking sheet on the way while baking.)
• When you touch the side of the shell and it feels hard, and the shell does not stick to the parchment paper when removed from the paper, then it is ready.
• After removing the shells from the oven, pour 1 teaspoon of water under each corner of the parchment paper. (The steam will allow you to easily remove the parchment paper from the cooking sheet.)
• Remove the parchment paper from the baking sheet quickly, with the shells still attached, onto a table or a counter. (The shells will continue to bake if you keep them on the baking sheet.)
• When the shells cool down, remove them from the parchment paper and transfer them onto a rack to cool completely. (Turn over half of the shells before squeezing on the filling.)
• Squeeze out the lemon curd from Step 1 onto 12 pieces of the shells. Squeeze out plenty of filling!
• Place the remaining shells on and then they are ready. If you store them in a air tight container and keep them in the refrigerator they'll be good to enjoy for about 3 days. Bring them to room temperature before eating.
• This is a cross-section of the macaron. If you're careful with the temperature of the oven you won't get any air pockets and the shells should rise quite nicely.
• If you let them sit in the refrigerator for 2 days, the shell will become moist and soft, and the lemon flavor will become more soft and mild.
• You can store the lemon curdin the refrigerator if you have any leftover.
• To store the macarons long: Wrap each macaron in plastic wrap, store them in a air tight container or zip bag and store in the freezer. (You can store them for few months.)
• Put egg white in a container, cover with a plastic wrap, poke some holes in the plastic wrap and let it sit in the refrigerator for 1-2 weeks before using for best results.
• I put 2-3 egg whites each in a container, wrapped tightly with plastic wrap and aluminum foil and stored them in the freezer. Transfer them to the refrigerator few days before making this recipe.
• Try to use powdered sugar which does not include cornstarch. If you don't have any, put granulated sugar through a blender and make it into powdered sugar. (To be continued.→)
• When making powdered sugar from granulated sugar, continue blending until the texture becomes fluffy beyond becoming fine. (To be continued.→)
• Make sure not to blend for too long at one time, because this will be a burden on the motor. Use the blender while pausing between each blending. (To be continued.→)
• If the granulated sugar hasn't been properly made into powdered, the shell cracks like in the picture, so be careful!
• I have increased the amount of almond flour from the original recipe by 4 g. (This refers to the process of removing the rough powder when sifting.)
• When making this on a humid day, use a dehumidifier in the kitchen and keep the humidity level to be about 35%, then this will be easier to make.
• This recipe works best with an American type gas oven, so adjust the humidity and baking time when using a Japanese electric type oven.

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