Lemon Verbena Macarons
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OH YUM !!!
Lemon Verbena Macarons:
Makes 25 to 30 filled macarons, depending on size
Ingredients:
For the shells:
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon loosely packed lemon verbena leaves
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
1 tablespoon finely chopped lemon verbena
Directions:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add the lemon verbena leaves and mix until blended. Sift if desired (helps keep the shells smooth in appearance).
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with the finely chopped lemon verbena. Let the macarons sit out for 30 minutes to an hour to harden their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them.
Lemon Cream Cheese Filling:
8 ounces (1 package) cream cheese, room temperature
1/4 cup powdered sugar, sifted
zest and juice of one lemon
In bowl of electric mixer, beat the cream cheese and powdered sugar on low speed, until very smooth with no lumps. Add the lemon zest and juice and mix until well blended. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.
Added: August 5th, 2011
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