Monday, 20 July 2015

Lemon-Basil Macarons

(recipe of chef Christophe Felder)

for the macaroons:

200 g ground almonds (2 1/3 cups, 7 oz.)
200 g confectioners' sugar (1 1/2 cups, 7 oz.)
50 ml water (3 1/2 tbsp)
200 g granulated sugar (1 cup, 7 oz.)
150 g egg whites divided (about 5 eggs, 5 1/2 oz.)
yellow food colouring

Note: check my post for the chocolate macarons before start working on the lemon-basil ones

1. Combine the ground almonds and confectioners' sugar in a food processor and pulse to combine. Sift into a bowl. 

2. Cook the water and granulated sugar in a heavy bottomed pan over a medium heat until the sugar dissolves. Bring the syrup to boil. If using a thermometer, the right temperature for the syrup should be 118C. Otherwise, boil for couple of minutes and do not let the syrup to thicken. 

3. Beat half the eggs with a whisk attachment until soft peaks. Slowly pour the syrup down the side of the bowl in a thin stream, whisking at the highest speed of the mixer. Whip until the meringue cools to room temperature. Add a few drops of the yellow colouring for a light yellow meringue. The meringue should feel slightly warm to the touch and has a glossy thick peaks. 

4. Mix the remaining egg whites with the powder ingredients (almond mixture). Stir with a wooden spoon until thick paste is formed.

5. Beat in one third of the meringue to the almond paste. Fold in the half of the remaining meringue. Once it is well incorporated, fold in the remaining meringue. 

6. Have your baking sheet lined with the silicon mat.

7. Spoon the batter into a piping bag with 8 mm tip. Pipe mounds, on the silicon sheet. Tap the bottom of the baking pan with the palm of your hand to smoothen the surface of the cookies and get rid of the air bubbles. 

8. Bake one sheet at a time at 170C for about 10-12 min or until firm. Rotate the sheet halfway through baking. Let cool completely on the pan. 

for the Lemon-Basil Filling:

1 g gelatin sheet (1/2 gelatin sheet)
175 g butter, diced in a bowl (1 1/2 stick, 6 oz.)
2 eggs
135 g sugar (3/4 cups, 5 oz.)
130 ml lemon juice (1/2 cup)
10 medium basil leaves
30 g ground almonds (1/4 cup plus 2 tbsp, 1 oz.)

1. Soak the gelatin sheet in cold water until softened.
2. In a heavy bottomed pan, combine the eggs and sugar. Whisk lightly.
3. Whisk in the lemon juice and cook, stirring constantly over medium heat. Add the basil leaves.
4. Cook the mixture, until thickens. Remove from the heat.
5. Squeeze the gelatin dry, add to the lemon cream and stir, until dissolved.
6. Strain over the butter. 
7. Stir the almonds into the cream.
8. Cover with plastic wrap and refrigerate for about 2 hours.


1. Spoon the cream into a piping bag and pipe mounds onto half of the macaron shells.
2. Sandwich with a plain macaron and press slightly to spread the filling evenly to the edge.
3. Chill for at least an hour to develop the flavour and texture.
4. Store in refrigerator. Serve chilled.

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