This week I’ve been cooking several recipes that were long overdue. One of these was the lemon lime macarons’ recipe. It is a simple adaptation of the classic macarons but with a touch of summer.
- 200 g icing sugar
- 100 g ground almonds
- 120-125 g egg whites (3 large eggs)
- Pinch of salt
- 40 g caster sugar
- 1 lemon
- Yellow gel color
- ¼ cup (56 g) unsalted butter
- 1-2 cups of icing sugar
- 2-3 teaspoons of cream
- 1 tablespoon lime juice
- 2 teaspoons grated lime peel
- ½ teaspoon vanilla extract
- Pinch of salt
- Green gel color
Wash and dry lemon and grate. Set aside.
Put the icing sugar and almonds in the bowl of a food processor (or blender) and mix until it comes together, about 30 seconds.
Beat the egg whites with a pinch of salt until they begin to rise and then gradually add the caster sugar. The merengue must form stiff peaks.
Add a few drops of yellow food coloring and lemon zest.
Incorporate the mixture of icing sugar and almonds and mix with a rubber or silicone spatula until you have a homogenous batter (use enveloping movements).
Fill a pastry bag and form the shells. Then let stand for 15 minutes to one hour until “dry” (when you touch them they will not stick to your fingers).
Preheat oven to 140 -150 ° C and bake for about 12 minutes. After that time, open the oven and touch the macarons (carefuly) to see if the shells are attached to the collar of the macarons, if not, close and check again every 30 seconds until they are ready.
Let them cool for a few minutes on the tray and then lift them and fill when cold.
Beat butter on medium – high speed for 2 minutes until light and fluffy. Add the icing sugar, half a cup at a time. Add the cream and lime juice.
Then add the grated peel, vanilla and salt, continue beating for 1 to 2 minutes. Add more sugar if it appears too runny or more cream if too dry.
Fill the macarons and enjoy!