Light and airy in texture with creamy, slightly tangy center these Meyer Lemon Macarons are fit for a king! They're naturally gluten free and can be customized a million different ways. Make the same macaron shells but add a different cream for other flavors.
Preheat oven to 300°F. Line 2 jelly roll sheets with parchment paper or silpat.
Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let stand at room temperature overnight. OR – microwave for 20 seconds, in 5-second intervals, mixing after each stop.
Start whipping the egg whites with a pinch of salt. Once foamy, start adding 50 grams of granulated sugar and whip until stiff peaks form. Add the food coloring. Mix to somewhat incorporate.
Place 1/2 cup eggs and 1 cup sugar into a bowl of a stand mixer, then set it over a pot with simmering water. Continuously stir with a ship until the temperature reaches 140, or until the sugar is completely dissolved.
Add 1 Tbsp vanilla extract, lemon zest, and lemon juice and stir to incorporate.
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