Hamdi Saidani Lemon Meringue Pie Macarons Recipe a delicate and delightful treat, serves approximately 12-15 macarons and takes about 1 hour and 30 minutes to prepare, including resting and baking time. These delightful treats capture the essence of a classic lemon meringue pie in a delicate, colorful macaron form.
Try More Lemon Desserts Recipes:
- Lemon Meringue Pie Ice Cream Recipe
- Lemon Meringue Pie Cookies Recipe
- Lemon Meringue Pie Cupcakes Recipe
💛 Why You’ll Love This Lemon Meringue Pie Macarons Recipe:
- Unique and Delicious: A fun and sophisticated twist on classic macarons with a burst of lemon flavor.
- Visually Stunning: The vibrant yellow shells and fluffy meringue filling create a beautiful and eye-catching dessert.
- Perfect for Special Occasions: These macarons are perfect for tea parties, showers, or any occasion where you want to impress your guests.
- Customizable: You can adjust the sweetness and tartness of the filling to your liking.
âť“ What Is Lemon Meringue Pie Macarons Recipe?
Lemon Meringue Pie Macarons are delicate, almond-based meringue cookies with a crisp shell and a chewy interior, filled with a tangy lemon curd and a light, airy meringue buttercream, mimicking the flavors of a lemon meringue pie.
🍋 Ingredients
- 100 grams almond flour (finely ground)
- 100 grams powdered sugar
- 50 grams egg whites (aged for at least 24 hours, separated)
- 50 grams granulated sugar
- Yellow food coloring (gel or powder)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon lemon zest
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
🍪 Instructions:
- Combine almond flour and powdered sugar in a bowl and sift together. In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar, beating until stiff peaks form (Italian meringue method is recommended for stability).
- Gently fold in the dry ingredients until a smooth batter forms. Add yellow food coloring and mix until desired color is achieved.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto parchment paper-lined baking sheets.
- Let the piped shells rest for 30-60 minutes, or until a skin forms on the surface.
- Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until the shells are set but not browned. Let cool completely on the baking sheets.
- In a saucepan, whisk together lemon juice, sugar, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a heatproof bowl, whisk egg whites and cream of tartar. Place over a simmering pot of water (double boiler) and whisk until sugar dissolves and the mixture is hot to the touch.
- Transfer to a stand mixer and beat until stiff peaks form. Gradually add softened butter, beating until smooth and creamy.
- Pair macaron shells of similar size. Pipe lemon curd onto one shell and meringue buttercream around the edges. Top with the other shell to create a sandwich. Serve immediately or store in an airtight container in the refrigerator.
đź’ Recipe Tips:
- Age the Egg Whites: Aging the egg whites helps create a more stable meringue.
- Don’t Overmix: Overmixing the batter will result in flat macarons.
- Rest the Shells: Resting the piped shells allows a skin to form, which helps prevent cracking during baking.
- Use a Thermometer: Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for the Italian meringue buttercream.
- Fill Generously: Don’t be afraid to fill the macarons generously with lemon curd and meringue buttercream.
🥂 What To Serve With Lemon Meringue Pie Macarons​?
These Lemon Meringue Pie Macarons​ are perfect with a cup of tea or coffee serve alongside other desserts such as Lemon Meringue Pie Ice Cream or Jello Lemon Meringue Pie​ for a beautiful dessert platter.
🎚 How To Store Leftovers Lemon Meringue Pie Macarons?
- Refrigerator: Store leftovers lemon meringue pie macarons in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze leftovers lemon meringue pie macarons in an airtight container for up to 3 months.
FAQ’S
What makes Lemon Meringue Pie Macarons different from regular macarons?
Unlike traditional macarons, Lemon Meringue Pie Macarons feature a tart lemon curd filling along with a fluffy meringue, giving them the signature taste of lemon meringue pie.
How do I get smooth shells for Lemon Meringue Pie Macarons?
To achieve smooth macaron shells for Lemon Meringue Pie Macarons, sift the almond flour and powdered sugar thoroughly and fold the batter properly to the right consistency (macaronage stage).
Can I use bottled lemon juice for Lemon Meringue Pie Macarons?
Fresh lemon juice is recommended for Lemon Meringue Pie Macarons to achieve the best flavor, but bottled lemon juice can be used if fresh lemons are unavailable.
Why did my Lemon Meringue Pie Macarons crack in the oven?
Cracks in Lemon Meringue Pie Macarons occur due to undermixed batter oven temperature fluctuations, or skipping the resting step before baking.
How long do Lemon Meringue Pie Macarons need to rest before baking?
Lemon Meringue Pie Macarons should rest for 30-60 minutes before baking to allow a skin to form on the surface, which helps create the signature smooth shell and feet.
Why are my Lemon Meringue Pie Macarons hollow?
Hollow Lemon Meringue Pie Macarons can be caused by overwhipping the meringue, undermixing the batter, or baking at too high a temperature.
How do I achieve the perfect macaron feet for Lemon Meringue Pie Macarons?
To get perfect feet on Lemon Meringue Pie Macarons, let them rest before baking, use an accurate oven temperature, and ensure the batter is properly mixed.
Try More Lemon Desserts Recipes:
Nutrition Facts
Serving Size: 1 Serving
- Calories: 168
- Total Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 4g
- Cholesterol: 48mg
- Sodium: 42mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 24g
- Protein: 3g
Lemon Meringue Pie Macarons
Description
Lemon Meringue Pie Macarons Recipe a delicate and delightful treat, serves approximately 12-15 macarons and takes about 1 hour and 30 minutes to prepare, including resting and baking time. These delightful treats capture the essence of a classic lemon meringue pie in a delicate, colorful macaron form.
Ingredients
Instructions
- Combine almond flour and powdered sugar in a bowl and sift together. In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar, beating until stiff peaks form (Italian meringue method is recommended for stability).
- Gently fold in the dry ingredients until a smooth batter forms. Add yellow food coloring and mix until desired color is achieved.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto parchment paper-lined baking sheets.
- Let the piped shells rest for 30-60 minutes, or until a skin forms on the surface.
- Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until the shells are set but not browned. Let cool completely on the baking sheets.
- In a saucepan, whisk together lemon juice, sugar, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a heatproof bowl, whisk egg whites and cream of tartar. Place over a simmering pot of water (double boiler) and whisk until sugar dissolves and the mixture is hot to the touch.
- Transfer to a stand mixer and beat until stiff peaks form. Gradually add softened butter, beating until smooth and creamy.
- Pair macaron shells of similar size. Pipe lemon curd onto one shell and meringue buttercream around the edges. Top with the other shell to create a sandwich. Serve immediately or store in an airtight container in the refrigerator.
Notes
- Age the Egg Whites: Aging the egg whites helps create a more stable meringue.
Don’t Overmix: Overmixing the batter will result in flat macarons.
Rest the Shells: Resting the piped shells allows a skin to form, which helps prevent cracking during baking.
Use a Thermometer: Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for the Italian meringue buttercream.
Fill Generously: Don’t be afraid to fill the macarons generously with lemon curd and meringue buttercream.
