For the macarons
- 4 oz. (115g) almond flour
- 8 oz. (230g) confectioner’s sugar
- 5 oz. (144g) egg whites, room temperature
- 2 1/2 oz. (72g) sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- food color
For the filling
- 1/4 cup (60g) butter
- 1–2 cups (130g-260g) confectioner’s sugar
- 2–3 tsp. heavy cream
- 1 tbsp. lemon juice
- zest of one organic lemon
- 1/2 tsp. vanilla extract
- lemon curd
For the decoration
- 1.7 oz. white chocolate, melted
- Draw 30+ egg shapes on (3) baking parchment with help of a egg shaped cookie cutter for example and place on baking sheets. Set aside.
- In a food processor (blender) pulse the confectioner’s sugar and almond flour into fine powder. Sift several times so you get rid of larger pieces. Set aside.
- In a large bowl combine egg whites, sugar and salt. Whip on medium speed until stiff peaks form for about 4-6 minutes. Add the vanilla extract and whip for another minute. Add the almond sugar mix to the meringue and fold in with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl until the batter is smooth and shiny. To check the consistency, drop a spoon of the batter in the bowl – it should have a peak that quickly relaxes back into the batter (start checking the batter after 20 folds). If you want to color the eggs in different colors, divide into equal parts and color with couple drops of food color.
- Fill the batter into piping bag(s) with a small round tip and pipe into the egg shapes on the baking parchment – for me worked best to start with the outline and then fill the centre. Tap the baking sheets on the counter to release any air bubbles inside the batter. Let the batter rest for 15 minutes.
- Preheat the oven to 300˚F (150°C). Bake the macarons one baking sheet at a time for 15-18 minutes until hard and slightly golden. Take the macarons off of the baking sheets and let cool down on the baking parchment. Peel off from the baking parchment when cooled completely.
- For the filling add the butter to a bowl and beat on medium-high speed for 2 minutes until light and fluffy. Add the powdered sugar, half a cup cup at a time and mix well. Add the heavy cream and mix until incorporated. Add lemon juice, lemon zest, vanilla extract and salt – beat on high speed for another 2-3 minutes. Add more confectioner’s sugar if the cream is too liquid.
- Fill the cream into a piping bag and pipe small dots along the edge of half of the egg shaped macarons. Add a small amount of the lemon curd in the center of each buttercream circle and top with a macaron shell without buttercream. Drizzle with melted chocolate.
- Happy Easter!