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Lemon poppy seed French macarons

Ninety-nine percent of the recipes I post here are from various books and websites. Today, I share with you a recipe for lemon poppy seed French macarons that I created based off of my macaron baking experience

 

Lemon Poppy Seed French Macarons

120 g almond flour

228 g powdered sugar

1 Tblsp poppy seeds

140 g egg whites (about 4 1/2 eggs) 

2 tsp lemon zest 

70 g granulated sugar

pinch of cream of tartar

1-2 Tblsp lemon juice 

 

Begin by sifting the almond flour and powdered sugar together. Sift four times. Do not skip the sifting; this is important to make the cookies light and crisp. 

Mix the poppy seeds into the flour/powdered sugar mix. 

Beat the egg whites until they become foamy. Add the lemon zest, granulated sugar, pinch of cream of tartar, and lemon juice. Beat until stiff peaks form. 

Gently fold 1/3 of the egg whites into the flour/powdered sugar. Continue to fold in the rest of the egg whites, but be careful not to over mix. 

Fit a piping bag with a large, round piping tip. 

Fill the bag and pipe the macarons onto cookie sheets lined with parchment paper. To ensure that the cookies are the same size, slide a template under the parchment paper before piping. 

Let the cookies sit for 20 minutes. This allows them to dry out before baking. While the cookies are resting, preheat your oven to 325º. 

Bake the macarons for about 9 or 10 minutes. When they're done, they'll pop off the parchment easily, but allow them to cool before you try to remove them. 

 

 

The cookies look horrible. I piped them larger than I normally would, they didn't have feet, and I broke a bunch taking them out of the oven. But they tasted good. I whipped up a vegan buttercream and threw some sweet red wine in there. I wanted the frosting to have a little kick. The lemon and wine flavor went well together, but the cookies just weren't right. Since the macaron class at Sur la Table, I haven't been able to make pretty macarons like that again. With this batch, the problem might have been the lemon juice. I think I added too much and it weighed the cookies down, but the lemon flavor was superb. 

 

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