grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tablespoons butter (10 1/2 ounces) unsalted butter, cut into tablespoon size pieces, at room temperature. * i know... thats alot of the good stuff!*
1 9-inch tart shell made with Sweet Tart Dough fully baked and cooled
1. put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. off the heat, rub the sugar and zest between your fingers until the sugar is moist, grainy and very aromatic
4. remove the cream from the heat and strain it into the blender; discard the zest
6. turn the blender to high and, with the machine going, add the butter about 5 pieces at a time. keep the machine going for another 3 minutes.
7. pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight.
8. to assemble the tart, whisk the cream to loosen it and spoon it into the tart shell.
this time i went with her coffee chicory macaron recipe but i altered it a bit, i know... how daring of me! but i've become a bit comfortable with these babies... so why not test the waters abit... and i have to say, they came out really nice... they baked up just right with cute little feet, and round tops...
for the shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
55 gr almonds and 55 gr hazelnuts
1 teaspoon espresso powder
1.in a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue, do not overbeat your meringue or it will be too dry
2. place the powdered sugar, ground almonds and hazelnuts and espresso powder in a food processor and give them a good pulse until the nuts are finely ground
3.add them 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
4.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
5. fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets
6. preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size and let cool
i opted to fill them with a delcious vanilla bean marscapone frosting... i love marscapone... its so light and takes on flavors nicely...
happy baking everyone and again, a very happy new year to all!