It has been a week, but nothing like another batch of macarons to brighten things up a bit! I know, I already shared a macaron tutorial on Monday but since I’m a firm believer in the more macs the better, today’s recipe is a must!
With spring only a few days away (4 and counting) my mind is on all things bright and cheery. I bet yours is too, so I hope you enjoy today’s flavor of the week!
Coconut and Lemond Curd Macarons
Pics don’t really do them justice.
the lemon curd
is citrusy, delicious and just so happens to be dairy free! Once piped on the macaron shell, it’s wrapped with a swirl of
dairy free vanilla and coconut frosting,
topped with coconut chips and then sandwiched between two chewy macaron shells.
Is your mouth watering yet, cause I know mine is!
The flavor combination is like the taste of spring, with all the cheeriness packed into one or two little bites! So good you won’t be able to eat just one!
The shells are classically made with the Italian meringue method I shared a few days back. I love the recipe because of the results and the flavor as well!
Paired with the coconut and lemon curd, it is hands down one of my favorite flavors to date!
I think it’ll be yours as well!
- For the French Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- For the Coconut frosting (Dairy Free):
- 2 cups organic shortening
- 1.5 cups powdered sugar
- 1 TBSP vanilla
- 2 tsp natural coconut extract
- 1/2 tsp pink Himalayan sea salt
- Seeds from half vanilla bean
- Coconut chips for garnish
- For the Lemon Curd (Dairy free): (Adapted from Food Network- Ina Garten)
- Juice and zest from 1.5 lemons
- 3/4 cups organic sugar
- 1 stick or 1/2 vegan butter
- 2 large eggs
- dash of salt
For the macarons:
First things first! Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
Prep and measure all of the ingredients using a kitchen scale.
Prep a piping bag with a round tip. I use Wilton tip 10.
Line 2 baking sheets with silpat (or parchment).
Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
For the sugar syrup:
To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
Once the thermometer's temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
Watch the sugar syrup closely!
As soon as the sugar syrup reaches 248 degrees F, remove from heat.
Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it's fully incorporated before adding the additional 3rd of meringue.
Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
**Be careful not to over-mix**
You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
Transfer batter to the prepped piping bag(s).
Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you've filled an entire baking sheet.
*Tap the macarons on the counter three times to release air bubbles.
*Pop any air bubbles that might've come to the surface, using a scribe or even a toothpick!
Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they're dry to touch and that no batter comes off on fingers.
Preheat oven to 300 degrees F.
Once dry to touch, place the macarons in the middle rack of the oven.
Feet will form halfway through the baking process.
Bake for 12-14 minutes.
Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
Once macarons are completely cool, gently remove from parchment paper/silpat.
Repeat same steps to bake the remaining macaron batter.
They're ready to fill.
For the Coconut Frosting:
Combine all ingredients into the bowl of an electric mixer. Mix until incorporated and taste. You can add a little more powdered sugar if you prefer a sweeter frosting.
Transfer to a piping bag fitted with Wilton tip 224.
For the Lemon Curd:
Cream vegan butter, lemon zest and organic sugar together.
Beat in the eggs one at a time and then add the lemon juice and salt.
Mix together until fully combined.
Pour mixture into a pot and heat on low until the curd thickens.
Stirred constantly this should take about 10 minutes.
Allow to cool and transfer to piping bag.
Evenly pipe a round of frosting around the outside of edge macaron macaron shell, leaving an open space in the center. Pipe the lemon curd into the center the frosting. Top with second shell to create a sandwich.
Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
Serve and enjoy!
These shells are simply decorated with a little brush of gold paint and piped royal icing.
This is a totally optional step but will certainly take the macarons to the next level, especially if they’re being presented at a party, like a baby or bridal shower.
You can learn more about how I got a start with macarons in my previous post, but I think macarons are the most timeless treat, with no chance of going out of style any time soon.
Over the years I’ve had the opportunity to try macarons in each city we’ve traveled to. It’s become one of our family traditions as well as baking them from scratch.
So tell me, what’s your favorite flavor of macarons? I hope you’re down to try this lemony coconut combo!
Have a great St. Patrick’s Day weekend!
This post titled Coconut & Lemon Curd Macarons was seen first on Posh Little Designs. All Rights Reserved. 2019