Lemon and Poppy Seed Macaron

15 August 2016



The avoidance was strong this week folks.. We are now currently down to days in my thesis-handup-countdown and let me tell you this.. I am so over spellings and grammar and editing. Snooooooreee..

I needed a little break, just a teeny, tiny time to myself where I could be creative and productive and not have to think about the correct use of the oxford comma.

I had come across a really sweet, no wait for them to dry French Macaron Recipe and gave it a quick whirl last week. It worked out well. I was very pleased with the results, but needed to work out some kinks in my oven... namely hot-spots and my oven running a little too hot.

I tweaked about the recipe, changed about the oven timings, started all over again and WOW!

You guys... It's a keeper!


Lemon and Poppy Seed French Macaron
makes 50 approx...that's 100 shells!

115g ground almonds
230g icing sugar 
140g egg whites, large free-range, room temp
70g caster sugar
pinch of salt
drop of yellow GEL food colouring
handful of poppy seeds

Pre-heat your oven to 140C/280F or Gas Mark 3.
Pulse together the ground almonds and icing sugar in a food processor, until very fine. If any big lumps remain, sift the mix through a sifter and set to one side.

Place egg whites, sugar and salt into a super clean bowl and whip with a whisk attachment on low speed (that’s 4 on my KitchenAid) for 3 minutes. It should look like foam by the end bubbly  and frothy.

Increase the speed on the mixer to medium-high (it’s about a 7 on my Kitchen Aid) for another three minutes. It should start looking like shaving foam. Finally increase the speed to high (which is an 8 on my KitchenAid) for another 3 minutes. It is going to really stiffen up and clumps into the whisk attachment.

Add in the gel food colouring and whip at the highest setting for another minute **Remember, by now if you have not reached a stiff meringue, dump the eggs  and start over with new egg whites and a washed clean bowl.**

Pop the dry ingredients into the meringue and using a rubber spatula gently fold the meringue in through the dry mix.

Use circular folding hand movements, bring in the meringue from the sides of the bowl through the powder mix and through the middle of the bowl. You will need a maximum of 25-30 folds. Stop after this, even it’s still a little lumpy.. it’s ok.

Fill up a piping bag with a couple of spoons on the batter and pipe circles onto parchment lined baking trays in small  discs with gaps of about 3-4 cm in between each.

Lift up the tray once piped and tap it against the counter tops twice, turn the sheet and give it another two good whacks. Sprinkle over a hand full of poppy seeds and pop the trays into your oven for about 12-14 minutes.

They’ll be done when the tops have crisped up and you can gently wiggle them from side to side on the parchment.

Once baked, pull them out and let the shells cool on their trays until cold. Gently remove and fill with your favourite fillings.







I filled mine with some LEMON CURD and swiss meringue buttercream I was practicing for a wedding but you could fill it with this BUTTERCREAM... and it'd be absolutely divine.




I was so impressed with the no wait version of the french macaron method this time around.

I have a super important wedding to bake for in two weeks and this recipe is going to be my life saver!!  Under 30 minutes and you have trays full of macaron... FOR REALS!! #macaronmonday is killing it this week.

Well if that doesn't bate Banagher...

Enjoy the week... I'll be keeping going with these edits. FOUR days and counting. Let's do this.

2 comments:

  1. Oh my goodness. I want a whole try to myself! They are gorgeous and the lemon curd/swiss meringue filling sounds to die for. I am so jealous and wish I had the time to make a batch right now!!!

    ReplyDelete
    Replies
    1. It'll take about 40 minutes scratch to finish Carlee! They are well worth the time.. Maybe a rainy day project to keep in mind X

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