Lemon Charlotte Macaron Cake

For the 4″ macarons:

1. 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.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 12.
4. Line 2 baking sheets with silpat.
5. 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.
6. 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 fully incorporated. The finished mix will be paste-like. Set aside.

For the sugar syrup:

1. 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**.
2. 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.
3. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
4. 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.
5. Watch the sugar syrup closely!
6. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
7. 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.
8. 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.)
9. 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.
10. 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.
11. **Be careful not to over-mix**
12. 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.
13. Transfer batter to the prepped piping bag(s).
14. Pipe four 4 inch rounds about 4 inches apart on the silpat lined baking sheet (s). Use a round circle template as a guide so all the macarons are piped the same size.
15. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. 
16. Reserve the second baking sheet for smaller macarons to use the leftover batter and decorate the top of the Charlotte cake.
17. *Tap the macarons on the counter three times to release air bubbles.
18. *Pop any air bubbles that might’ve come to the surface, using a scribe or a toothpick.
19. 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. For the large shells I recommend 25-30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.
20. Preheat oven to 300 degrees F.
21. Once dry to touch, place the macarons in the middle rack of the oven.
22. Feet will form halfway through the baking process.
23. Bake for 15-18 minutes.
24. You can open the oven after the first 15 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.
25. Once fully baked, remove from oven and allow 20 minutes to 30 minutes to cool before attempting to remove the shells from the silpat.
26. Once macarons are completely cool, gently remove from parchment paper/silpat.
27. Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.
28. Once completely cooled, they’re ready to assemble

Dairy Free Lemon Frosting:

1. Wash the mixing bowl, then mix shortening/butter, powdered sugar, vanilla, lemon juice and lemon zest and salt in a stand mixer on medium until well combined, about 3 minutes.
2. Transfer filling to piping bag with round or start of choice set aside until ready to decorate.

Dairy Free Lemon Curd:

1. Whisk egg yolks and sugar together until combined.
2. Turn heat on to medium low and whisk in lemon juice and zest.
3. Whisk until thickened and bubbly, then add pectin powder and vegan butter.
4. Transfer to a heat proof bowl to cool.
5. Once cool, transfer piping bag for filling the macarons.

Gluten Free Lady Fingers:

1. Separate 3 eggs into two bowls.
2. Whisk the egg yolks on medium high until pale and doubled in size, about 3-5 minutes.
3. Then whisk the egg whites on medium until soft peaks form, adding the sugar and whisking until the meringue is stiff and glossy.
4. Fold the egg whites into the egg yolks, with gluten free flours and baking powder until wet combined.
5. Transfer batter to a piping bag fitted with a large round tip and pipe 3 inch lines of batter onto a silicone mat or parchment paper.
6. Dust with powdered sugar and bake at 350 for 8-10 minutes. 
7. Cool completely.

Macaron Cake Assembly:

1. Start by piping a dollop of frosting on a base to hold the first macaron shell in place.
2. Starting at the outside edge of the first macaron shell, pipe a thick layer of creamy lemon frosting.
3. Fill the space in the center with lemon curd, then pipe an additional dollop of frosting in the center of the lemon curd, topping with second macaron shell.
4. Repeat these steps for the third macaron shell, placing the 4th shell on top of the 3rd.
5. Then pipe frosting around the exterior of the cake and smooth with an offset spatula as you would for a crumb coat on a regular cake.
6. Stud the outside of the frosted cake with a row of lady fingers, so they’re tight in place, then wrap the cake in satin ribbon and tie it with a bow.
7. To decorate, use a star piping tip such as 4B to decorate the top of the macaron Charlotte. Pipe two rows of the remaining lemon frosting on the top of the cake, leaving space for lemon curd in the center.
8. Decorate the top of the frosting with edible flowers, mini macarons, lemon wedges and gold leaf.
9. Wrap the cake and transfer to the fridge to mature for 12 hours or overnight.
10. The cake will slice nicely when chilled, but allow slices to rest at room temp for 15 minutes  before serving!
11. Enjoy!