Lemon Macarons With Cranberry Mascarpone Filling Recipes
CRANBERRY-CITRUS MACARONS
Steps:
- For the macarons: Preheat the oven to 275 degrees F. Place the granulated sugar and 180 grams (6 1/3 ounces) water in a pot and cook until a candy thermometer inserted in the mixture reads 125 degrees F.
- In bowl of a stand mixer fitted with the whip attachment, whip 260 grams (9 1/8 ounces) of the egg whites until frothy, and then slowly pour in the boiled sugar; mix until cool, checking for a stiff meringue. In a mixing bowl, combine the almond flour, confectioners' sugar and the remaining 250 grams (8 3/4 ounces) egg whites. Add some food coloring if using. Fold the meringue into the almond mixture until incorporated. Transfer the mixture to a pastry bag and pipe 1 1/2-inch rounds (about 32) onto a baking sheet. Bake for 12 to 13 minutes. Cool the macarons on the baking sheet for 1 hour.
- For the filling: In a stand mixer fitted with the paddle attachment, mix the mascarpone, cranberries, vanilla and lemon zest until soft.
- Transfer the cranberry cream to a piping bag. Pipe some filling between two macarons and sandwich together. Repeat for the remaining cookies and filling.
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- For the lemon and mascarpone buttercream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, cream the butter and mascarpone together. Add the sifted powdered sugar and mix at low speed to moisten the sugar, then increase the speed and beat until the sugar is well incorporated. Add the lemon zest and juice. Beat at high speed until the buttercream is light and fluffy. Transfer to a pastry bag fitted with a small round tip and refrigerate until ready to assemble the macarons.
- In the bowl of a food processor, add the powdered sugar, almond flour, and lemon zest, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds or zest are left.
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3.7/5 (6)Calories 216 per servingServings 12
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- Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds and powdered sugar; set aside.
- In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in almond mixture and lemon peel.
- Using a large pastry bag fitted with a 1/2-inch round tip, pipe mixture into 2-inch flat circles onto prepared cookie sheets, leaving 1 inch between circles. Let stand for 30 minutes before baking.
- Preheat oven to 325°F. Bake, one sheet at a time, for 9 to 10 minutes or until set. Cool on cookie sheet on a wire rack. Carefully peel cookies off parchment paper.
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