So, I celebrated my birthday yesterday with the success of finally being able to form feet on my homemade macarons! I’ve tried 3 times before the successful creation of this beauty! First 2 times they ended up looking like a whoopie pie, the 3rd time the “shells” I created were way too mushy and just would NOT hold their shape in the fridge without disintegrating. This was a final attempt at redemption for me, so I didn’t want to ruin it by trying to make it look pretty hence no colored shells.I definitely want to experiment the next time now that I’ve finally gotten it right. I’ve tried 3 different recipes for the macaron shells in the past but Julianne Hough’s version was the best for me. I wanted to cut the sweet with some tartness so I made a lemon curd filling which everyone loved!
- 6 tspn unsalted room temp butter
- 2/3 cup lemon juice
- 2 eggs
- 2 egg yolks
- 1 cup sugar
Mix all ingredients with a whisk until they’ve dissolved. Your butter will curdle because of the lemon juice but all ingredients will melt once you heat them. Let all ingredients dissolve on low heat on the stove. Once dissolved higher the heat to medium and constantly stir the mixture for 15 minutes, make sure you don’t let it boil. Set curd overnight in the fridge so it’s thick enough to apply to macaron shells.
- 3/4 cup almond flour
- 1 cup powdered sugar
- 1/4 cup superfine sugar
- Pinch of cream of tartar
- 2 egg whites at room temperature
- Piping bag
- Piping tip 2A (Round piping tip)
Preheat oven to 350 degrees F.
In a stand mixer add the egg whites and whisk on high until you get soft peaks (I had to do high because my mixer bowl is huge so the whisk doesn’t reach the bottom). Add in a pinch of tartar and whisk on high for 1 minute. Then add in the superfine sugar and whisk for 8 minutes till you get high peaks. Sift your almond flour and powdered sugar through a sieve into a large bowl. Note: My almond flour was coarse (I bought it) so I had to put it in my single serve blender to get more fine flour, which helped a ton! Fold the flour mixture into the egg whites, do about 50 folds.
Set your piping bag into a cup and then with your spatula add the mixture into your bag. I printed out a template to put underneath my silicone baking mat in order to pipe out perfect circles. After you’ve piped out all your shells, tap your tray against a hard surface so you don’t have any air bubbles. Let your shells sit at room temperature for 30 minutes until the tops of the shells have hardened. When the shells are matte bake in the oven for 10 minutes. Let your shells cool and then with a teaspoon spoon on the curd to the center of the shells and sandwich them. And they’re ready to eat! You can store them in the fridge for up to a week and in the freezer for up to 2 months (but who wants to eat thawed out macarons?)