If you like lemony desserts and cookies – you should try these lemon and ginger macarons. It’s crunchy on the outside, yet soft and gooey on the inside, and the lemon goes fabulous with the ginger that adds a little tang.
Lemon and Ginger Macarons
For yellow macaron shells:
150 grams almond meal
150 grams sugar powder
55 grams egg whites
150 grams sugar
40 ml. water
55 grams egg whites
Pinch of salt
Yellow food coloring to taste
Some gold dust
Lemon and ginger ganache:
150 grams white chocolate
35 ml. lemon juice
1/4 tsp. grated fresh ginger
Yellow food coloring (optional)
- Blend almond meal and powdered sugar until mixture is very thin and sift.
- Add in 55 grams of egg whites and mix until you get a smooth paste.
- In a small saucepan put sugar and water and heat over high heat. Cook until the syrup reaches 118c degrees. When the syrup reaches 105 degrees begin to whisk 55 grams of egg whites and salt at medium speed in an electric mixer with whipping hook.
- Remove the syrup from the heat, increase the speed of the mixer to high and gradually add the syrup in a thin stream, while whipping.
- Beat meringue for 5-6 minutes until very stable and glossy meringue forms.
- Add about 1/3 of the meringue into the almond mixture and stir until mixture is smooth.
- Add in the remaining meringue and fold gently but firmly until the mixture is smooth and shiny and has a thick texture that resembles a pound cake batter. Towards the end of the folding add food coloring to taste.
- Transfer the mixture into a pastry bag fitted with 1 cm round piping tip and pipe small macaron shells with intervals on a baking silicon mat. Sprinkle a little gold dust on top of the macarons.
- Leave the macarons for about 30-40 minutes at room temperature to set and dry a bit before baking.
- Preheat oven to 150c degrees.
- Bake for about 10-12 minutes or until set.
- Cool completely and gently extract from the pan.
- Lemon and ginger ganache: chop the chocolate and put in a bowl. Add lemon juice and grated ginger and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth. If desired, add a little food coloring.
- Strain the ganache and refrigerate for about an hour until it stabilizes and set enough for piping.
- Transfer the ganache into a pastry bag and fill the macarons.
- Keep in an airtight container in the refrigerator for a day before serving.
- Macarons can be kept in an airtight container in the refrigerator for up to 5 days.
- You can freeze the macaron shells in a sealed container for a week.
- You can use orange or grapefruit instead of lemon.
- Gold dust can be bought in stores specializing in baking materials.
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