Chocolate Macarons with Lemon Vanilla Whipped Cream Filling

There’s a macaron craze going around, isn’t it ? Hehe.. And I am joining in as well ! Did I mention this is my first attempt at macarons ? Yes ! This is indeed my first try at these little petties and I am sooooo delighted that it all turns out so well that I almost jump up in joy ! Haha !
The entire batch of macarons were nicely baked. There was even a pair of twins macarons ! Hahaha.. I actually piped them too close together, such that they joined up when they spread. And it became the one that you see on the top right !
I wanted to wake up earlier today to take better pictures of these but as usual, I didn’t manage to make it ! So please bear with these poorly-lit pictures taken last night.
Initially I just wanted to try out the process of the making of the macarons, which I expected will be a failure and it will go into the waste bin right after that. So I never had in mind any plan on what’s the filling gonna be. But seeing everything went pretty smoothly, I just whipped up some vanilla fresh cream with a hinge of lemon paste and filled up the macarons with it. It was a surprisingly refreshing taste that goes pretty well with the chocolate macarons.
I had expected the yellow lemon paste to turn the cream to be slightly yellowish in colour. But it didn’t. It was still pretty pure white.
You can expect more macarons bakes from now as there are still leftover egg whites. Heehee.
Recipe adapted from Jess Kitchen with modifications :
(Original recipe from Carol 烘焙新手必备的第一本书)

Ingredients :
45g egg whites (aged for 2-3 days) 
(I used fresh ones.)
50g castor sugar
1/4 tsp lemon juice
65g almond meal
60g icing sugar
1/2 tsp green tea powder
(I used 1 tbsp of chocolate powder instead.)

Filling :
50ml of fresh vanilla whipped cream
few drops of lemon paste

Method :

1. Measure all the ingredients and set aside. Line a baking pan with parchment paper, set aside.
2. Combine almond meal, icing sugar and green tea powder in a bowl and lightly whisk to mix, mill the mixture in a food processor until it represent flour or even finer (this step helps to make your shells top look smoother you can omit this step if you do not have a food processor). Pour the milled mixture into a bowl, set aside.
3. Place egg whites in a clean mixing bowl, with an electrical whisk, whisk egg whites until foamy, add in lemon juice and half of the castor sugar and whisk until soft peaks forms, add in remaining castor sugar and whisk until the egg white mixture is shiny and stiff peaks form.
4. Fold in half of the milled dry ingredients into the egg whites batter until just combined, fold in the remaining milled dry ingredients until thoroughly combined, be careful not to over mix the mixture. 
5. Pour the batter into a piping bag fitted with a plain nozzle, pipe the batter into 3cm circles and space 3cm apart.
6. Rap the baking pan,hard, a few times on the counter top to flatten the macaroons, set it aside for the shells’ surface to dry up around 20-30mins. (Mine did not dry up even after 30 mins but I popped them into the oven anyway.)
7. Preheat oven to 200C, once preheated slide the tray of dried macaroons into the oven, off the heat immediately and keep the oven door ajar with a thick glove placed in between, for 6mins. (I realised I forgot to off the heat but after 3-4 minutes, the macarons puffed up and “feet” appeared, so I close the oven door after 5 mins and continue as below.)
8. Once the 6mins is up, close the oven door and bake the macaroons at 140C until the macaroons are puffed up and the feet has appear on each and every shell. (As mentioned in Step 7, my macarons already puffed up, so I skipped baking at this temperature.) Lower the heat immediately to 120C and bake for 3mins, then lower the heat to 100C for 5mins, then off the heat and let the macaroons sit in the oven to “simmer” for 8mins.
9. Remove from oven and let it cool completely before removing from the parchment paper. Fill with fillings of your own choice and keep in airtight containers inside the refrigerate for 1 day before serving.


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