Almond flour 90 grams Powdered sugar 90 grams
Egg white 34 grams Pigment A small amount
Whip egg whites Egg white 34 grams
Fine sugar 14 grams Protein powder 1g
Boil sugar water Fine sugar 77 grams
Clear water 23 grams Stuffing
Butter 80g Light cream 45g
Lemon juice 15 grams Sea salt 1g
How to make lemon macarons Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 1

Step 1

Prepare the ingredients and weigh them. Add the protein powder to the sugar and mix evenly. I used fresh egg whites to whip the egg whites, not aged egg whites. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration 2

Step 2

Mix powdered sugar and almond flour, add 34 grams of egg white, put a spoonful of yellow coloring powder inside the egg white, cover with plastic wrap and set aside. I use super fine almond flour, which does not need to be sifted. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 3

Step 3

Add the sugar to the egg whites in three batches and beat until stiff peaks form. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 4

Step 4

Get one specially designed for boiling sugar waterpot, add water and granulated sugar. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 5

Step 5

Place on the gas and cook over medium-low heat until it reaches 118 degrees. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 6

Step 6

Pour the boiled sugar water into the beaten egg whites several times, and use a whisk to beat at medium speed. Be careful not to splash the whisk head and the wall of the bowl each time you pour the sugar water. Beat the egg whites until they are shiny and the head of the egg droops slightly like a bird's beak when lifted, and the egg whites are completely beaten. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration 7

Step 7

Mix almond flour and egg whites. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 8

Step 8

Add one-third of the egg whites and mix evenly by pressing lightly. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 9

Step 9

Then add the remaining egg whites in two batches. Do not scrape the batter too hard during the last two times to prevent the protein from defoaming. MixedThe batter is folded down continuously like a ribbon. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 10

Step 10

Place the almond paste into a piping bag fitted with a piping tip. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 11

Step 11

Place a piece of high-temperature oil paper on the baking sheet, squeeze out the batter about 3 cm in diameter, leaving some space to prevent it from sticking together. Then tap the bottom of the baking pan with your hands to make the batter even, and leave it indoors for half an hour to allow the almond batter to form a crust. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration 12

Step 12

Put it into the preheated Cass oven, set the middle rack to 140 degrees, and bake in the air mode for 15 minutes, taking about 4 to 5 minutes to take off the skirt. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 13

Step 13

Take the baked macarons out of the oven, let them cool and then peel them off the parchment paper. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 14

Step 14

Prepare the lemon filling, using the basic filling, add 80 grams of softened butter, sea salt and 45 grams of light cream and beat evenly. Add the light cream in batches, then add lemon juice in two batches and beat well. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 15

Step 15

Pipe filling onto one macaron. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration of how to do it 16

Step 16

Cover with another piece of macaron and glue. Lemon Macaron~~Cass Oven CO-750A Recipe Illustration 17

Step 17

Put the macarons in the refrigerator or freeze them. Overnight, some of the moisture in the filling will be released into the cake body, which is the so-called "moisture absorption by the cake body". After absorbing enough moisture, take the macaron out of the refrigerator and rewarm it before eating. The rewarming time depends on the season. For example, five minutes is enough in summer, and 20 minutes or even half an hour in winter. Lemon macaron cooking tips

Macarons must be paired with black tea or coffee to taste delicious! A bite of macaron and a cup of cappuccino with rich foam, this is how a beautiful afternoon tea should be!