Finally writing about those macarons which I did like a month ago. I used an old recipe from the school times. I don't know from where the recipe originates:
Plain macarons made with Italian meringue
300 g ground almonds
300 g icing sugar
110 g egg whites
110 g egg whites
30 g caster sugar
300 g caster sugar
100 g water
Combine the almond meal and icing sugar in food processor and sieve the powders to aerate the texture. Stir the 110g of egg whites in. Cook 300g of caster sugar with the water to 110°C and pour over the egg whites slightly whipped with the 30g of caster sugar. Whip until nearly completely cold and fold to almond mixture. "Macaroon" the mixture, which means to stir the macaron paste in folding manner making the texture to go shiny and slighly runny. Pipe on baking trays lined with silicon mats. Baking: Bake at 140°C in convection oven for about 12 to 15 minutes with the vent opened.
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| Let the macarons dry before baking |
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| Blackcurrant puree for the filling |
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| Used this recipe from the book "Mastering the art and craft: baking & pastry" of Culinary Institute of America |
Here is the lemon curd recipe, also from the same book as the fruit curd recipe:
Lemon curd
595 g butter, cubed
510 g sugar
540 ml lemon juice
35 g lemon zest, grated
510 g egg yolks
1. Combine 298g of the butter, 255g of the sugar, and the lemon juice and zest and bring to boil over medium heat, stirring gently to dissolve the sugar.
2. Meanwhile, blend the egg yolks with the remaining 255g sugar. Temper by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whisk. Return the tempered egg mixture to the saucepan. Continue cooking, stiring constantly with the whisk, until the mixture comes to boil.
3. Stir in the remaining butter.
4. Strain the curd into a large shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice water bath.
5. Store the curd, covered, under refrigeration
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