Lemon Macaron Recipe

Name: Lemon Macaron
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8
Cuisine: Korean
Ingredients: Coque; 50g Almond powder; 40g Powdered sugar; 40g Egg white; 40g Sugar; Food coloring (Yellow, White); Lemon butter cream; 20g Egg yolk; 20g Sugar; 10g Corn starch; 30g Lemon juice; 70g Hot milk; 80g Unsalted butter; 30g Powdered sugar; Melted white chocolate

Cooking TreePublished: 2022-10-05 Updated: 2022-10-0101.9K views

Cooking Tree is serving you a delectable recipe for Lemon Macaron, and we’ll show you how to prepare it from scratch.

I made a lemon macaron with a fresh color~
I baked small and thin coke and drew a lemon shape to make it cute~*^^*

You can add lemon juice to the cream and enjoy it with a subtle lemon flavor.
If you want to make the lemon flavor stronger, you can add lemon zest.

I used 869k pods to squeeze the cream, but they are large, so squeeze them out once and then sand them to get a pretty shape.

This time, I made it with French meringue, but I think it feels a little softer than coque made with Swiss meringue~~

I drew the lemon cross section with melted white chocolate on the coke decoration, but since it’s summer, the chocolate can melt easily.

I think you can use it to make icing by mixing egg white, sugar powder, and lemon juice~^^

I think it’s a macaron that makes you feel fresh and good just by looking at it~^__^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Macaron

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Rating: 5.0/5
( 49 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Coque

50g Almond powder

40g Powdered sugar

40g Egg white

40g Sugar

Food coloring (Yellow, White)

Lemon butter cream

20g Egg yolk

20g Sugar

10g Corn starch

30g Lemon juice

70g Hot milk

80g Unsalted butter

30g Powdered sugar

Melted white chocolate

Instructions

Sift almond powder and sugar powder twice to prepare. (Please throw away the remaining coarse almond powder to make a smooth coke~)

While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.

Divide the powder in 2 batches, mix, make macaronage, and when it comes to dripping heavy, put it in a piping bag.

After panning and flattening in an oven pan, dry at room temperature for 1 hour, then bake in an oven preheated to 160°C for 5 minutes, or in an oven at 130°C for 10 minutes.

Mix egg yolk, sugar, and cornstarch in a pot, add lemon juice, mix, and pour hot milk little by little to mix.

Put on low heat, stir and heat until thickened, then remove from heat and cool.

Soften unsalted butter, add sugar powder and mix, then add (6) and mix.

Using melted white chocolate, draw a lemon cross-section on the coke and harden, then sand the cream and harden in the refrigerator for about 30 minutes.

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