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lemon meringue macarons

Lemon Marshmallow Meringue Macarons

These open-faced macarons taste exactly like lemon meringue pie, and are a delightfully sweet and citrusy addition to any table. I use storebought lemon curd (I like Maman brand) to make the process just a bit simpler. Note - for best results, age the egg whites 2-3 days before your baking day.
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Ingredients
  

Macaron Base

  • 165 g almond flour
  • 165 g confectioners' sugar
  • 1 pinch fine sea salt
  • 115g large egg whites (from 4 eggs)
  • 3 g cream of tartar
  • 150 g granulated sugar

Lime Marshmallow Meringue

  • 1/2 vanilla bean
  • 100 g granulated sugar (1/2 cup)
  • 2 large egg whites
  • 2 tsp freshly squeezed and strained lime juice
  • 3/4 tsp lime zest (from 1 lime)
  • 1/2 tsp vailla extract

Filling

  • 1 jar storebought lemon curd (I like maman brand, or you can make your own!)

Instructions
 

Age the egg whites (2-3 days before your baking day). This step will create better shell structure for your macarons.

  • 2-3 days before baking, separate 4 egg whites, place them in a container and whisk gently. Cover with plastic wrap, and poke a few holes in the plastic wrap for air flow. Set these in the fridge till your baking day.

Bake Macarons

  • Preheat your oven to 200 deg F (95 deg C).
  • Place almond flour, confectioners' sugar, and salt in the bowl of a food processor and pulse 4 times for about 3 seconds each to combine. Scrape the sides of the bowl between pulses. Sift this mixture onto a parchment paer, and set aside.
  • To make a swiss meringue, fill a pot of water (over which the bowl of your stand mixer can rest without touching the bottom) with 2 inches of water. Bring the water to boil, then reduce heat till the water is still boiling, but the steam won't burn your arm. This process must be quick enough so the meringue forms well.
  • Put the egg whites, sugar, and cream of tartar in the bowl, and whisk with a hand whisk. Put the bowl over the boiling water, and using a thermometer to keep an eye on the temperature, whisk vigorously until it reaches 130 def F (55 deg C) - about 1-2 minutes.
  • Take the bowl off the heat, and place it on your mixer. Fit the whisk attachment, and whisk at medium speed until glossy stiff peaks form (about 6 minutes).
  • Turn the mixer off, and switch to a paddle attachment. Pour the sifted dry ingredients all at once into the bowl, and beat on low to medium speed for about 20 seconds, until the ingredients are incorporated.
  • Spoon 1/2 the batter into a piping bag fitted with a 1/2 inch round tip.
  • Pipe the meringue into quarter size mounds (don't be tempted to make bigger rounds, the batter will spread in the next step). Firmly slam down the baking sheets to remove excess air.
  • Bake for 15 min at 200 deg F (95 C) to dry the shells. Then increase the oven temp to 350 deg F (175 C), and bake an additional 9 minutes. If the shells are darkening too quickly, wedge a wooden spoon in the oven door to slightly lessen the heat. The macarons should remain very pale, not golden.

Make the Lime Marshmallow Meringue

  • fill a pot of water (over which the bowl of your stand mixer can rest without touching the bottom) with 2 inches of water. Bring the water to boil, then reduce heat to an occasional simmer.
  • Split the vanilla bean in half lengthwise and use a knife to scrape the seeds out. Rub the seeds into the sugar, and rub the bean into the sugar as well to get as many seeds out as possible.
  • Add the egg whites, sugar, lime juice, zest, and vanilla to the bowl of an electric mixer. With a hand whisk, whisk together to combine, then place over the pot of hot water. Using a thermometer to monitor the temperature, whisk until the mixture reaches 145 deg F (63 deg C).
  • Take the bowl off the heat and place on the mixer. Fit the whisk attachement, and whisk at medium speed until flossy stiff peaks form and the mixture is very thick, about 7 minutes. Remove the vanilla bean, and spoon the marshmallow filling into a piping bag.

Fill and Finish your macarons

  • Take a macaron base, and pipe a small ring of lemon curd around the inside of the base. Then, pipe a mound of marshmallow meringue over it. The meringue will keep whatever shape you give it. Use a kitchen torch to roast the marshmallow meringue.
  • Enjoy!